Shugary Sweets · by Aimee Shugarman★ 5.0 (2)
Raspberry Lemon Cake
NUTRITION · PER SERVING58M COOK
CAL 34%·PRO 12%
CARBS 97G58% OF CAL
2G FIBER27G OTHER68G TOTAL SUGAR
FAT 30G40% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light lemon cake is studded with fresh raspberries for a bright, fruity flavor and simple assembly. A refreshing dessert that tastes like summer.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 large eggs
- ¾ cup whole milk
- ¾ cup unsalted butter (softened)
- 1 ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon (zested and juiced)
- 3 cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon kosher salt
- 1 ½ cups fresh raspberries
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 Tablespoons heavy whipping cream
- 1 lemon (juiced and zested)
At a glance
PER SERVING · TIME 58M
CAL 34%·PRO 12%
CARBS 97G58% OF CAL
2G FIBER27G OTHER68G TOTAL SUGAR
FAT 30G40% OF CAL
18G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 28m
- Sodium
- 107mg
- Total sugar
- 68g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 118mg
- Calcium
- 44mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.