Raspberry Lemon Cake
- Always zest your lemon before juicing it—it’s easier and gives maximum flavor.
- Toss raspberries in a tablespoon of flour before folding into the batter to prevent them from sinking.
- Use room-temperature ingredients for the best texture.
- Don’t overmix the batter or your cake may turn dense.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
Variations to Try
1. Raspberry Lemon Loaf:
Pour the batter into a loaf pan instead of a cake pan for a simple
