Go Back

Lemon Raspberry Picnic Cake Delight

A moist and vibrant lemon cake filled with juicy raspberries and finished with a fresh citrus glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Cakes
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2.5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup butter softened
  • 1.75 cups granulated sugar
  • 4 eggs room temperature
  • 2 cups fresh raspberries
  • 2 tablespoons lemon zest
  • 0.33 cup fresh lemon juice
Lemon Glaze
  • 1.5 cups powdered sugar
  • 3 tablespoons fresh lemon juice

Equipment

  • cake pan
  • whisk
  • rubber spatula

Method
 

  1. Preheat oven to 350°F and prepare a 9-inch cake pan.
  2. Mix dry ingredients in a bowl.
  3. Cream butter and sugar until fluffy.
  4. Add eggs, lemon zest, lemon juice, and vanilla.
  5. Alternate dry ingredients with sour cream.
  6. Fold in flour-coated raspberries.
  7. Bake for 45-50 minutes until done.
  8. Cool completely and drizzle with lemon glaze.

Notes

For the brightest flavor, always use freshly squeezed lemon juice and fresh lemon zest.