Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Optional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients into the wet mixture, alternating with sour cream, mixing until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use fresh raspberries for optimal flavor and texture.
- Ensure butter is softened for smooth mixing.
- Avoid overmixing to keep the cake tender.
- Adjust baking time based on pan size.
- Test for doneness with a toothpick to prevent overbaking.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 320 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg