By Dana Mautemps
Strawberry-Raspberry Cake
2 steps
Prep:15minCook:2h
Updated at: Wed, 22 May 2024 21:21:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories356.8 kcal (18%)
Total Fat17.3 g (25%)
Carbs46.8 g (18%)
Sugars29.4 g (33%)
Protein4.7 g (9%)
Sodium188.2 mg (9%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper; grease pan with butter, and dust with flour. Set aside. Combine sugar, butter, and salt in a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and lemon zest. Add flour; beat on low speed until smooth, about 30 seconds. Pour batter into prepared pan; spread to evenly cover bottom. Arrange raspberries and strawberries on top of batter.
Step 2
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Let cake cool in pan 10 minutes. Run a small offset spatula around edge of pan to loosen cake; remove from pan. Let cool completely on a wire rack, about 1 hour. Dust with powdered sugar.
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