#lemonraspberry

Lemon Raspberry Layer Cake

These Lemon Raspberry Cupcakes are a delightful combination of zesty lemon flavor and sweet, juicy raspberries. Perfect for any occasion, these cupcakes are sure to please your taste buds.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 2 tbsp lemon zest. 1/4 cup fresh lemon juice. 1/2 cup buttermilk. 1 cup fresh raspberries. 1/4 cup raspberry preserves. 1/2 tsp vanilla extract.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, one at a time, followed by the lemon zest and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Gently fold in the fresh raspberries. Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. In a small saucepan, heat the raspberry preserves over low heat until they become liquid. Remove from heat and let it cool slightly. Brush the tops of the cooled cupcakes with the raspberry preserves glaze. Serve and enjoy your delicious Lemon Raspberry Cupcakes!