Description
Inspired by Momofuku Milk Bar’s frosting-less cakes, this lemon and raspberry combo is a feast for the eyes and a tangy summer delight.
Ingredients
Units
Scale
- 225g (8 ounces) butter, softened
- 225g (8 ounces) sugar
- 4 eggs
- 225g (8 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 100ml (3.4 ounces) lemonade
- 200g (7 ounces) raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder, and salt.
- Fold the dry ingredients into the butter mixture, alternating with the lemonade.
- Stir in the vanilla extract.
- Gently fold in the raspberries.
- Divide the batter evenly between two greased and lined 8-inch cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 5