Preparation Tips: Step-by-Step Instructions (Detailed)

How to Make the Zesty Lemon Raspberry Cake

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a loaf pan or bundt pan thoroughly with butter or non-stick spray. Optionally, line the pan with parchment paper for easy removal.

2. Prepare the Dry Ingredients
   In a large mixing bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ teaspoons of baking powder, and ½ teaspoon of salt. This ensures an even distribution of leavening agents and prevents lumps in the batter.

3. Cream the Butter and Sugar
   In a separate large bowl, add ¾ cup of room-temperature butter and 1 ½ cups of granulated sugar. Using an electric mixer on medium speed, beat for about 3-4 minutes until the mixture is light, pale, and fluffy. This step incorporates air into the batter, ensuring a light crumb.

4. Add the Eggs One at a Time
   Add the eggs, one at a time, to the butter-sugar mixture. Beat well after each addition to fully incorporate the eggs and create a smooth mixture. Scrape down the sides of the bowl as needed to ensure even mixing.

5. Incorporate Lemon Zest and Vanilla
   Add the 2 tablespoons of lemon zest and 1 teaspoon of vanilla extract to the mixture. Beat for another 30 seconds to combine. This infuses the batter with bold lemon flavor.

6. Mix the Lemon Juice and Milk
   In a small bowl or measuring cup, combine ¾ cup of milk and ¼ cup of fresh lemon juice. The mixture may curdle slightly, which is normal.

7. Combine Wet and Dry Ingredients
   Alternate adding the flour mixture and the lemon-milk mixture to the butter mixture. Start by adding ⅓ of the dry ingredients and mix on low speed just until incorporated. Add ½ of the lemon-milk mixture and mix again. Repeat this process until all ingredients are combined. Be careful not to overmix to avoid a dense cake.

8. Fold in the Raspberries
   Gently toss the raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Using a spatula, fold the floured raspberries into the batter. Be gentle to avoid breaking the berries.

9. Pour the Batter into the Pan
   Pour the batter into your prepared loaf or bundt pan. Smooth the top with a spatula to ensure even baking.

10. Bake
    Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, start checking at the 45-minute mark.

11. Cool the Cake
    Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Let the cake cool completely before glazing to ensure the glaze sets properly.