Description
A delightful treat that balances tartness of fresh raspberries with the zesty brightness of lemon, boasting a moist, tender crumb.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in lemon zest and juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk, starting and ending with dry ingredients. Gently fold in the raspberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes or until a toothpick inserted comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Wrap in plastic wrap or store in an airtight container; stays fresh for up to 3 days at room temperature or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg