Zutaten für Easy Raspberry Cake
- Unsalted Butter
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- Fresh Raspberry
- Powdered sugar for garnish (optional)
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Zubereitung von Easy Raspberry Cake
- Preheat oven to 350°F (175°C).
- Line a 9x9 inch square baking pan with foil, extending the foil 2 inches over two opposite sides to create handles for easy lifting.
- Lightly grease the foil with cooking spray.
- Dust the foil with 1 tablespoon of flour, tapping out any excess.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and 1 tablespoon lemon zest.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
- Stir in 1 cup milk until the batter is smooth.
- Gently fold in 1 ½ cups fresh raspberries (or blackberries) using a rubber spatula.
- Pour batter into the prepared pan and spread evenly.
- Sprinkle the top with ½ cup granulated sugar.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Lift the cake out of the pan using the foil handles and place it on a wire rack to cool completely.
- Once cooled, remove the foil and transfer the cake to a serving plate.
- Garnish with powdered sugar and fresh raspberries (optional).
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
74g
Fat
40g
Carbs
12g
