5 from 4 votes
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Lemon Raspberry Cake

A light, moist, buttery and tangy lemon raspberry cake which can be baked as muffins and cupcakes as well. (Adapted from source: Williams-Sonoma 'Dessert of the Day - 365 Recipes for Everyday of the Year' by Kim Laidlaw).
Course: Cakes, Dessert, Snack, Snacks and Treats, Tea
Cuisine: Western
Servings :1 (One) 23 x 13 cm (9 x 5 inch) loaf pan
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
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  • 235 g plain flour plus 1 tsp
  • 1 tsp baking powder
  • 1/2 tsp fine salt
  • 125 g unsalted butter at room temperature
  • 185 g caster sugar
  • 1 tbsp finely grated lemon rind
  • 3 large eggs
  • 125 ml milk
  • 1 tsp vanilla extract
  • 1 cup raspberries (or choice of berries)

For the lemon syrup (optional):

  • 3 tbsp fresh lemon juice
  • 3 tbsp caster sugar

For the lemon glaze (optional):

  • 60 g confectioner's sugar
  • 3 tsp fresh lemon juice


  • Pre-heat oven to 190 deg C (375 deg F). Grease and flour a 9 x 5-inch (23 x 13-cm) loaf pan.
  • Sift the flour (excluding the extra 1 tsp), baking powder, and salt into a mixing bowl.
  • In an electric mixer fitted with a paddle attachment, place butter, sugar, and lemon zest into the mixer bowl and cream on medium-high speed (speed 3 to 4 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes.
  • Add eggs, one at a time, beating well after each addition. Add the milk and vanilla extract and stir until well combined. Fold in the flour mixture, using a wooden spoon or spatula, until just blended. In a separate bowl, toss the raspberries with 1 tsp flour to coat evenly. Gently fold into the batter.
  • Scrape the batter into the prepared pan, and level the surface. Gently tap the pan on the counter-top a few times to eliminate air pockets. Bake in the centre of the oven until the cake turns golden brown, or until a metal or bamboo skewer inserted into the centre emerges free of batter, about 55 minutes. Let the cake cool in the pan on a wire rack for a few minutes, then turn out onto the wire rack. Turn the cake onto its side to cool, while you make the syrup (optional).

To make the lemon syrup (optional):

  • In a small saucepan, simmer the lemon juice and caster sugar over medium heat until syrupy, about 2 minutes. Using a metal or bamboo skewer, pierce the sides and bottom of the cake at least 1 inch (2.5 cm) deep all over. Brush the cake generously with the syrup. You may not need to use all of it.

To make the lemon glaze (optional):

  • In a small bowl, combine the confectioner's sugar and lemon juice. Stir until smooth. When the cake has cooled completely, turn it right side up and drizzle the glaze all over the top. Serve.
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