Ingredients
Scale
- 1 cup fresh raspberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp baking powder
- ½ cup whole milk
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, cream softened butter and sugar until light and fluffy.
- Add eggs one at a time along with lemon zest; mix until combined.
- Gradually incorporate milk while mixing gently.
- Fold in raspberries carefully to maintain their shape.
- Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
- Let cool before frosting or dusting with powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 210
- Sugar: 16g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg