Ingredients
Scale
- 2 ½ cups of all-purpose flour
- 1 ½ cups of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1/2 teaspoon of salt
- ¾ cup of unsalted butter, softened
- 3 large eggs
- 1 cup of sour cream
- ½ cup of fresh lemon juice
- 1 tablespoon of lemon zest
- 1 cup of fresh raspberries
- For the lemon glaze:
- 1 cup of powdered sugar
- 2–3 tablespoons of lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition, then add lemon zest.
- Incorporate sour cream and lemon juice alternately with the dry mixture, starting and ending with the dry ingredients.
- Gently fold in fresh raspberries without crushing them.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth, adjust thickness if necessary.
- Once the cake is cool, pour the glaze over it, allowing it to drip down the sides.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To maintain moisture, cover the cake with plastic wrap or foil.
- Freeze individual slices wrapped tightly for up to 2 months, thaw in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg