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).
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):