Lemon and Raspberry Cake

Name: Lemon and Raspberry Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs (at room temperature); 1 tsp vanilla extract; 1 lemon (zested and juiced); 1/2 cup milk (at room temperature); 1 cup fresh raspberries

55 min 12 slices Medium

All Recipes

This delightful Lemon and Raspberry Cake combines zesty lemon with sweet raspberries for a refreshing dessert.

Prep

20 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Lemon and raspberry is a classic flavour combination that never fails to delight. The tartness of the lemon pairs beautifully with the sweet, juicy raspberries, creating a cake that is both refreshing and satisfying. Perfect for a sunny afternoon or a special occasion, this Lemon and Raspberry Cake is sure to impress your friends and family. Its vibrant flavours and moist texture make it a standout dessert that you'll want to make again and again.

Ingredients

Servings

Cake Batter

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Pro tip: Lining with parchment paper helps in easy removal of the cake.

Mix dry ingredients

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

Pro tip: Ensure the ingredients are well combined to prevent uneven rising.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.

Pro tip: Use an electric mixer for best results.

Add wet ingredients

Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice until well combined.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine with dry ingredients

Gradually add the dry ingredients to the wet mixture, alternating with milk. Start and end with the dry ingredients, mixing just until combined.

Pro tip: Do not overmix to keep the cake tender.

Fold in raspberries

Gently fold in the fresh raspberries, being careful not to crush them.

Pro tip: Use a spatula to fold in the raspberries gently.

Bake the cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Check the cake at 30 minutes to prevent overbaking.

Cool and serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on a wire rack prevents the cake from becoming soggy.

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Tips & Tricks

<ul><li>Ensure all ingredients are at room temperature before starting.</li><li>Use fresh raspberries for the best flavour and texture.</li><li>Zest only the outer yellow skin of the lemon, avoiding the bitter white pith.</li><li>Line your cake pan with parchment paper for easy removal.</li></ul>

Serving Suggestions

Serve this Lemon and Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its tangy sweetness. To store, keep the cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week, but be sure to bring it to room temperature before serving for the best flavour.