Fresh Raspberry Cake

An easy cake recipe, made from scratch with honey and fresh raspberries. A summer delight!

5 from 1 vote

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings

Calories 238 kcal

Equipment

1 baking pan 8"x8"

Ingredients

1/2 cup butter
3/4 cup honey
2 eggs, room temperature and well beaten
2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons milk, or cream
1 cup raspberries, fresh

Instructions

Preheat the oven to 350°F.
Cream the butter and honey together. Add the eggs and mix them together until the mixture is light and fluffy.
Sift together the dry ingredients and add to the creamed mixture alternately with milk. Fold in the berries when the batter is fully mixed.
Grease and flour an 8-inch square pan. Pour the batter into the pan and smooth it out.
Bake this yummy raspberry cake at 350°F for 40-50 minutes or until a toothpick inserted into the center comes out clean.

Notes

I serve this lovely cake recipe with whipped cream or ice cream. Or to cut the calories just top the cake with more raspberries. A few added fresh raspberries are always a good idea.

Nutrition

Calories: 238kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 198mgPotassium: 68mgFiber: 1gSugar: 19gVitamin A: 297IUVitamin C: 3mgCalcium: 57mgIron: 1mg

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