Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup milk
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 2 cups fresh raspberries (divided, 1/3 coated in flour)
Instructions
- Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, milk, lemon juice, and 1 tablespoon lemon zest; mix until smooth.
- Toss 1/3 of the raspberries with 1 tablespoon flour and fold into the batter along with remaining lemon zest. Pour batter into prepared pan.
- Top with remaining raspberries arranged in a circular pattern. Bake for 45 minutes or until a toothpick inserted comes out clean. Cool before serving.
Notes
Use any fresh berries like blueberries or strawberries for variation. Dust with powdered sugar for extra appeal. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 30g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg