Description
Indulge in the delightful flavors of raspberries and lemons with this Raspberry Lemon Bliss Cake. This moist and tender cake is bursting with bright citrus notes and juicy raspberries, making it the perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 1 tablespoon flour (for tossing raspberries)
- Optional powdered sugar or lemon glaze for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, and vanilla extract.
- Combine Wet and Dry: Gradually stir dry ingredients into the wet mixture until just combined.
- Add Raspberries: Toss raspberries with flour in a small bowl, then gently fold into the batter.
- Bake: Pour batter into the loaf pan, smooth the top, and bake for 45 to 55 minutes. Cool before serving with powdered sugar or lemon glaze, if desired.
Notes
- For a quick lemon glaze, mix 1/2 cup powdered sugar with 1 to 2 tablespoons of fresh lemon juice.
- You can substitute Greek yogurt for sour cream.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 19g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
