Buttery Raspberry Lemon Cake Recipe

Name: Buttery Raspberry Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 1 1/4 cups granulated sugar; 3 large eggs; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/4 cup plain low-fat yogurt; 1/2 cup low-fat milk; 1/4 cup lemon curd (Find With Jams); 2 1/2 cups flour; 1/4 teaspoon baking soda; 1/2 teaspoon baking powder; 4 3/4 cups raspberries (about 18 oz.); Powdered sugar

Servings: persons

1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup plain low-fat yogurt
1/2 cup low-fat milk
1/4 cup lemon curd (Find With Jams)
2 1/2 cups flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
4 3/4 cups raspberries (about 18 oz.)
Powdered sugar

1
1. Preheat oven to 325u00b0. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.
2
2. Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.
3
3. Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour, then dust lightly with powdered sugar.

1065

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup butter, softened, 1 1/4 cups granulated sugar, 3 large eggs, 1/4 teaspoon salt, and more.

Yes, Buttery Raspberry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttery Raspberry Lemon Cake

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