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Raspberry Lemon Cake

Updated: Mar 5

  • Cake with two flavors of lemon and raspberry, fantastically soft and juicy. Quick and easy recipe and if you want to please someone. Follow the recipe instructions.

Ingredients: total time 50 min., very easy. Mold 22-26 cm.
  • 1 lemon, medium

  • 3 eggs

  • 1 bag vanilla sugar/ 10 g

  • 230 g of sugar

  • 120 ml of milk

  • 120 ml of oil

  • 320 g of flour 00

  • 10 g baking powder

  • Powdered sugar for decoration

  • 150 g raspberries

  • 1 bag vanilla sugar for sprinkle over cake / 10 g

  1. Blend the lemon in slices, (but you have previously disinfected it well with baking soda in water for 24 hours), and then add milk, oil, and sugar and mix it well. Then add the eggs and mix again, and only then finally add the flour and mix everything well. Put half of the raspberries in the dough, and half of them you will put at the end when you transfer the dough to the mold.

  2. Now take a 25 cm mold and spread butter on the bottom and sides and put a little flour and shake the mold well to be flour on all sides. Combine the mixture and put rest raspberries, bake in a preheated oven at 180 degrees for 30 minutes. 10 minutes in the end, sprinkle over vanilla sugar on the cake and return to oven. When the cake is ready, take it out of the oven and set it aside to cool, finally sprinkle with powdered sugar.

Buon appetito!

NOTE: You can make this cake without fruit if you want, or combine it with strawberries, cherries and blueberries, as you prefer

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