Description
Raspberry Rose Summer Cake is a luscious dessert that beautifully blends the tartness of fresh raspberries with the delicate floral notes of rosewater. This elegant cake is perfect for summer gatherings, picnics, or simply savoring on a sunny afternoon. Its light and airy texture, coupled with vibrant colors, will surely impress your guests and create lasting memories. With easy preparation steps, you?ll be able to whip up this delightful treat in no time!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ? cups granulated sugar
- 2 tsp baking powder
- ? tsp salt
- ? cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup whole milk
- 1 cup fresh raspberries
- 1 tsp rose water
Instructions
- Preheat your oven to 350?F (175?C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- Cream softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in milk and rose water until just combined.
- Gradually add dry ingredients to the wet mixture without overmixing. Gently fold in raspberries.
- Divide batter between prepared pans and bake for 25-30 minutes or until golden brown. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 365
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg