Nut-Free Raspberry Cake
Indulge in the delightful flavors of this Nut-Free Raspberry Cake, a light and fluffy dessert that’s perfect for any occasion. This crowd-pleasing cake is made with simple pantry staples like all-purpose flour and granulated sugar, while fresh, juicy raspberries bring a burst of fruity sweetness to every bite. The moist cake is elevated with a luscious homemade raspberry lemon glaze, adding a tangy twist that perfectly complements the fresh berry flavors. Best of all, this recipe is completely nut-free, making it a safe and delicious option for anyone with nut allergies. With a quick 20-minute prep time and a 35-minute bake time, this easy dessert is perfect for family gatherings, summer parties, or an everyday treat. Serve it as is or with a dollop of whipped cream for a truly irresistible sweet ending.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cups fresh raspberries
- 0.5 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
Gently fold in 1.5 cups of raspberries, being careful not to crush them. Pour the batter into the prepared pan and spread evenly.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the raspberry lemon glaze by mashing the remaining 0.5 cups of raspberries with a fork and mixing them with the powdered sugar and lemon juice until smooth.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Drizzle the raspberry lemon glaze over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
3543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 2742 mg | 119% | |
| Total Carbohydrate | 589.3 g | 214% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 383.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
