Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries
- Powdered sugar for dusting (optional)
Additional for glaze:
- ½ cup confectioners’ sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice.
- Gradually add dry ingredients and sour cream to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Pour batter into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the glaze by mixing confectioners’ sugar with lemon juice until smooth. Drizzle over the cooled cake.
Notes
- Use fresh raspberries for the best flavor and texture. If using frozen, thaw and drain thoroughly.
- Can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Wrap slices tightly in plastic wrap and freeze for up to 3 months for later consumption.
- Garnish with additional lemon zest or fresh berries for presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg