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Raspberry lemon cake


Raspberry lemon cake






1 cup salt, fine


1 1/2 cups powdered sugar

4 large eggs

Zest of 2 lemons

Juice of 1 lemon

1/4 cup milk


1 1/2 cups raspberries 9 Lemon cake



Preheat the oven to 175 ° C. Grease a 9 x 5

pan and in a large mixing bowl, beat the butter and sugar until the mixture is smooth and thick.

Add the eggs one at a time and mix well after each addition.


Mix lemon zest, lemon juice and vanilla extract until well combined.

In a separate bowl, mix flour, baking powder and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until well

combined. Be careful not to overdo it.

Gently stir the fresh rabbit into the bread crumbs until well dispersed.


Pour the batter into the prepared pan and spread evenly.

Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the center comes

out clean.

Remove the sponge cake from the oven and let it cool in the mold for 10 minutes. Then place on a

rack to cool completely.

While the sponge cake is cooling down, prepare the butter. In a small bowl, whisk together powdered

sugar, lemon juice, and lemon juice until smooth.

After the sponge cake has cooled, add the butter.

Slice this raspberry lemonade cake for dessert or dessert!


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