Nut-Free Raspberry Cake

Delight in the irresistible flavors of our Nut-Free Raspberry Cake, a vibrant and crowd-pleasing dessert perfect for any occasion. This nut-free recipe features a moist, tender crumb infused with bursts of fresh raspberries and a hint of vanilla, making it a safe and delicious treat for those with nut allergies. Topped with a luscious homemade raspberry lemon glaze, this cake adds the perfect balance of tangy sweetness to every bite. With just 20 minutes of prep time and simple steps, this easy-to-make cake bakes to perfection in under 35 minutes. Whether served as a show-stopping dessert or an indulgent midday snack, this fruity masterpiece will leave everyone asking for seconds. Try it today and savor the joy of a freshly baked raspberry treat!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Step 2

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, cream the softened butter and granulated sugar together with an electric mixer until light and fluffy.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.

Step 5

Gradually add the flour mixture to the creamed mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Step 6

Gently fold in 1.5 cups of raspberries, being careful not to crush them. Pour the batter into the prepared pan and spread evenly.

Step 7

Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

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.

Step 10

Drizzle the raspberry lemon glaze over the cooled cake. Allow the glaze to set for a few minutes before slicing and serving.

Nutrition Facts

Serving size	1339.7 grams (1339.7g)

Amount per serving	% Daily Value*
Calories	3543

Total Fat 117.30g	150%
Saturated Fat 68.80g	344%
Polyunsaturated Fat 0.30g
Cholesterol 660mg	220%
Sodium 2742mg	119%
Total Carbohydrate 589.30g	214%
Dietary Fiber 22.60g	81%
Total Sugars 383.10g
Protein 49.40g	99%

Vitamin D 189IU	947%
Calcium 478mg	37%
Iron 15mg	82%
Potassium 1184mg	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.

Source of Calories

Fat: 29.2%

Protein: 5.5%

Carbs: 65.3%