Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- ¾ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup sour cream
- 1 ½ cups fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- One at a time, add eggs, beating well after each addition. Stir in vanilla extract.
- Gradually add lemon juice, lemon zest, and sour cream; mix until smooth.
- Slowly incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the raspberries without breaking them apart.
- Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before transferring to a wire rack.
Notes
- Use fresh lemon juice and zest for maximum flavor.
- Fold in raspberries gently to prevent bleeding and breaking.
- Consider adding lemon curd between layers for an extra citrus punch.
- Chill the cake before serving for cleaner slices and enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 340 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg