Hummingbird Lemon And Raspberry Cake Recipe

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Hummingbird Lemon And Raspberry Cake Recipe

A delightful blend of tangy lemon and sweet raspberry flavors, this Hummingbird Lemon and Raspberry Cake is a treat for the senses. With a moist and fluffy texture, this cake is bursting with fruity goodness and is perfect for any occasion. Prepare to wow your guests with this unforgettable dessert!

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 cup fresh raspberries
  • For the raspberry glaze:
  • 1/2 cup fresh raspberries
  • 1 cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  5. Stir in the lemon juice and lemon zest until fully incorporated.
  6. Gently fold in the fresh raspberries.
  7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  9. While the cake is baking, prepare the raspberry glaze. In a small saucepan, heat the raspberries and lemon juice over medium heat until the raspberries break down and release their juices. Remove from heat and strain the mixture to remove the seeds.
  10. In a mixing bowl, whisk together the powdered sugar and strained raspberry juice until smooth and well combined.
  11. Once the cake has cooled for 10 minutes, remove it from the pan and transfer it to a wire rack to cool completely.
  12. Drizzle the raspberry glaze over the cooled cake, allowing it to cascade down the sides.
  13. Serve and enjoy!

Total Time: 1 hour 15 minutes

Yield: 1 cake

A delightful blend of tangy lemon and sweet raspberry flavors, this Hummingbird Lemon and Raspberry Cake is a treat for the senses. With a moist and fluffy texture, this cake is bursting with fruity goodness and is perfect for any occasion.

Nutrition information:

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