Raspberry Lemon Cake – Julia’s Album

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This simple raspberry lemon cake is made utterly from scratch utilizing contemporary berries and pantry staples. Solely 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as an after-dinner dessert with vanilla ice cream! This straightforward summer time cake will turn into a household favourite!

Raspberry lemon cake

With simply 20 minutes of prep and 50 minutes of baking (idle time), raspberry lemon cake is a breeze to whip up for Spring and Summer season brunches, potlucks, picnics, and events! You do not even want to tug out a mixer! There isn’t any synthetic coloring, no glaze, no frosting. All the flavour comes from contemporary raspberries and contemporary lemon zest! It is a gentle, refreshing cake not loaded with pointless energy. I take advantage of just one cup of sugar and solely 2 oz of butter (¼ cup) + 1 cup of Greek yogurt (kefir works nice, too!). As you’ll be able to see, many of the butter right here is changed with Greek yogurt in comparison with different comparable cake recipes. And the feel does not endure! Greek yogurt creates a light-weight and fluffy cake. For extra Summer season dessert inspiration, try this strawberry blueberry cake and fan-favorite pear almond cake.

Why you may find it irresistible

• Fast and simple recipe. It takes solely 20 minutes to arrange and about 50 minutes of baking (idle) time.
• Versatile and versatile! You should utilize any berries you want: blueberries, strawberries, blackberries, and, after all, raspberries! This recipe may be simply adjusted to be gluten-free and dairy-free! Extra particulars on that beneath.
• Nice for making forward. Raspberry lemon cake retains nicely for about 4 days and may be frozen for as much as 2 months.
• Convey Summer season flavors to your home! What screams Summer season louder than raspberries + contemporary lemon taste?! Add Greek yogurt and vanilla, and you’ve got the last word Summer season dessert! And, what’s even higher is that this cake may be made year-round because it makes use of simply accessible components obtainable 12 months a yr!

The components

• Flour. Use common all-purpose flour or cake flour. You may also use gluten-free flour – this cake has been examined with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour and King Arthur gluten-free measure-for-measure flour.
• Baking powder. Make sure that it is contemporary in order that the cake rises.
• Butter. I used melted salted butter and didn’t add any further salt. Soften it gently and briefly within the microwave oven.
• Sugar. Use common granulated white sugar.
• The egg provides texture.
• Vanilla.  Actual vanilla extract or imitation vanilla.
• Greek yogurt (unflavored) provides a tang and moist texture to the cake. I’ve additionally made this cake with plain Kefir. You may also use bitter cream, common yogurt, or buttermilk.
• Raspberries. I used 16 oz of contemporary raspberries.
• Lemon zest. I zested a complete massive lemon and ended up with 2 tablespoons of lemon zest.

The best way to make raspberry lemon cake

Listed below are step-by-step images and an outline of the directions. Scroll right down to the recipe card for the whole recipe (together with the quantities of components!).

1) Preheat oven to 350°F and put together the baking pan. Line the underside of the 9×3-inch springform pan with parchment paper. Grease the perimeters and the underside of the springform pan with butter or cooking spray.

2) Make cake batter. In a medium bowl, combine flour and baking powder. In a big bowl, mix 1 cup white sugar, melted butter, and eggs, and beat utilizing a whisk for about 1 or 2 minutes till gentle and fluffy. Combine in Greek yogurt and vanilla extract, and whisk simply till mixed. Add the flour combination progressively, and whisk it along with the moist components simply till mixed.

3) Coat ⅓ of the raspberries with flour and fold them (along with the lemon zest) fastidiously into the cake batter.

4) Pour the cake batter (with folded raspberries) into the parchment paper-lined springform pan.

5) Prime the cake batter with ⅓ of the raspberries and the remaining tablespoon of lemon zest.

6) Bake for about 45 or 50 minutes till the tester (or toothpick) inserted within the middle of the cake comes out clear.

7) Launch the cake from the springform pan as soon as it is cool (after about half-hour). Mud the cake with powdered sugar and prime with the remaining contemporary raspberries (plus some other berries like blueberries) and serve!

The best way to correctly measure flour utilizing measuring cups

Aerate the flour by fluffing it with a spoon and including it into your measuring cup with the spoon as an alternative of simply packing the flour into the cup. This can forestall the flour from overpacking. Utilizing an excessive amount of flour on account of overpacking will produce a denser cake texture.

Use contemporary or frozen raspberries

• I used contemporary berries and folded them fastidiously into cake batter. As a result of raspberries are so tender, they have an inclination to interrupt when folding them into the batter, so be light and sluggish. Even when they do break (and they’ll), that creates a pleasant cake texture (and colour!) anyway.
• Frozen raspberries are an incredible possibility, too! They won’t break if folded frozen into the cake batter, so if you happen to desire raspberries to remain intact, use frozen ones, or freeze the contemporary ones earlier than folding them into the cake batter.

The best way to make it gluten-free?

• This recipe has been examined with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour – it really works nice, and you should use it 1-to-1 with out making any modifications to this recipe. The identical applies to King Arthur gluten-free measure-for-measure flour.
• Don’t sift these flours, however don’t intentionally pack them right into a measuring cup. Muffins made with contemporary berries are typically very moist, so that you need your cake batter to be on the thicker aspect.
• You may also need to bake this cake somewhat longer utilizing GF flour.
• I additionally suggest baking in a cast-iron skillet if utilizing gluten-free flour.

The best way to make it dairy-free

• Use ¼ cup of sunshine olive or different vegetable oil as an alternative of ¼ cup of butter (2 oz). Use vegetable oil with a impartial taste, equivalent to gentle olive oil, avocado, or canola oil.
• Use ¾ cup of dairy-free yogurt, equivalent to unsweetened almond milk yogurt or unsweetened cashew milk yogurt, as an alternative of Greek yogurt. Or, use ¾ cup of sunshine olive oil or different cooking oil as an alternative of yogurt.

Baking dishes you should use

• I used a 9×3-inch spherical springform baking pan. This pan lets you launch the cake seamlessly with none effort whereas nonetheless maintaining its fairly form!
• 10-inch or 12-inch spherical high-sided cast-iron skillet. It should create crispy, golden-brown edges with a tender and moist middle. The skillet heats evenly, leading to a stupendous and constant texture.
• 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or till the toothpick comes out clear.
• Use a 12-cup muffin pan. You’ll be able to flip this recipe into muffins or cupcakes. Combine all of the raspberries into the cake batter. Fill the muffin pan ⅔ of the best way with the cake batter and bake for about 20 or half-hour till a toothpick comes out clear.

Storage Ideas

• Hold the cake at room temperature for the primary 48 hours. Cool it utterly, then loosely cowl it with parchment paper or aluminum foil, leaving areas for air. You’ll be able to retailer it at room temperature this manner for as much as 48 hours.
• Fridge. After the primary 48 hours, retailer it within the fridge for as much as 5 days in an hermetic container or tightly wrapped in plastic wrap or a freezer bag.
• Are you able to freeze it? As soon as the raspberry lemon cake is totally cool, freeze it inside 2 days of baking. Wrap it tightly in an hermetic plastic wrap and switch it to a freezer bag or a sturdier freezer container.  Freeze it for as much as 2 months.

Different Summer season desserts

Raspberry Lemon Cake

This simple raspberry lemon cake is made utterly from scratch utilizing contemporary berries and pantry staples. Solely 20 minutes of prep and 45 minutes of baking (idle) time. Serve it for breakfast, brunch, or as an after-dinner dessert with vanilla ice cream! This summer time dessert will turn into a household favourite!

Prep Time 20 minutes minutes

Prepare dinner Time 1 hour hr

Complete Time 1 hour hr 20 minutes minutes

Course Dessert

Delicacies American

Servings 10

Energy per serving 253 kcal

Writer: Julia

Directions 

• Preheat oven to 350°F. In case your oven has a convection setting, use a convection bake setting. Line the underside of the 9×3-inch springform pan with parchment paper. Grease the perimeters and the underside of the springform pan with butter or cooking spray.

• In a medium bowl, combine flour and baking powder.

• In a big bowl, mix 1 cup white sugar, melted butter, and eggs, and beat utilizing a whisk for about 1 or 2 minutes till gentle and fluffy.

• Combine in Greek yogurt and vanilla extract, and whisk simply till mixed.

• Add the flour combination progressively, and whisk it along with the moist components simply till mixed. Don’t over-mix.

• In the identical bowl the place you combined the dry components, toss ⅓ of the raspberries with 1 tablespoon of flour.

• Rigorously fold in flour-coated raspberries and 1 tablespoon of lemon zest into the batter. It is OK if a number of the berries smudge or break.

• Pour the cake batter into the parchment paper-lined springform pan. Sprinkle the remaining tablespoon of lemon zest on prime. Organize the opposite ⅓ of the raspberries on prime of the cake batter in a round sample.

• Place the springform baking pan with the cake batter on the center rack (that is particularly essential for non-convection ovens). Bake for about 45 or 50 minutes or 1 hour till the tester (or toothpick) inserted within the middle of the cake comes out clear.

• Take away the cake from the oven. Let it cool in a springform pan on a wire rack. After cooling the cake for about half-hour, launch the cake from the springform pan. At this level, if the cake is cool sufficient, you’ll be able to slide your hand (or a big extensive spatula) underneath the cake, between the parchment paper and the cake, and switch the cake with out the parchment paper onto a cake plate.

• When serving, mud with powdered sugar, and prime with the remaining ⅓ of contemporary raspberries. (if in case you have different berries sitting in your fridge, you’ll be able to add them to the cake – I did that with a number of blueberries I had left).

• I present useful step-by-step images above the recipe card (scroll up).

Notes

Recent or frozen raspberries?
When folded into cake batter, contemporary raspberries will break. For those who desire to maintain them intact, use frozen ones or freeze the contemporary ones earlier than including them to the cake.
The best way to correctly measure flour utilizing cups

• The correct approach to measure flour utilizing measuring cups is to aerate it first. That is completed both by sifting flour or aerating it by fluffing it up and whisking it nicely, then spooning it into the measuring cup, and thoroughly eradicating any extra flour with a knife. For those who simply stick that measuring cup within the bag of flour and scoop some out, you’ll get much more flour than the recipe requires. Do aerate the flour, or you’ll find yourself with a dry cake batter!

• This aeration tip doesn’t apply to those 2 sorts of common gluten-free flours, equivalent to Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour or King Arthur gluten-free measure-for-measure flour. Do not intentionally overpack the gluten-free flour into cups, however do not sift it both. It is pointless for a cake full of so many berries – it is going to be moist sufficient.

Baking suggestions

• If in case you have a convection setting in your oven, use that one to bake this cake.
• If you do not have a convection setting, bake the cake on the center rack or above the center one.
• Make sure the oven is absolutely preheated to 350 F earlier than inserting the cake.

What baking pans can you utilize?

• I used a 9×3-inch spherical springform baking pan. I prefer to line the underside of the springform pan with parchment paper, which ensures an excellent cleaner launch.
• 9×13 rectangular baking pan. Pour the cake batter into the greased cake pan and bake for about 40 minutes or till the toothpick comes out clear.
• Use a 12-cup muffin pan. To show this cake into muffins or cupcakes, fold the entire raspberries (coated with 1 or 2 tablespoons of flour) into the cake batter. Then, fill the muffin pan ⅔ of the best way and bake for about 20 or half-hour till a toothpick comes out clear when inserted in the midst of the muffin.
• 10-inch or 12-inch spherical high-sided cast-iron skillet. It should create crispy, golden-brown edges with a tender and moist middle.

Different notes

• Make it gluten-free. This recipe has been examined with Bob’s Pink Mill Gluten-Free 1-to-1 Baking Flour. You may also use King Arthur gluten-free measure-for-measure flour.
• Greek yogurt may be changed with plain Kefir, common yogurt, buttermilk, or bitter cream. I extremely suggest utilizing plain Kefir or Greek yogurt – they’re gentle and supply a pleasant tang.

Vitamin

Vitamin Info

Raspberry Lemon Cake

Quantity per Serving

% Day by day Worth*

* % Day by day Values are primarily based on a 2000 calorie food regimen.

Vitamin Disclaimer:

The dietary data on this web site is just an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary data for any recipe on this web site will not be assured. It shouldn’t be used as an alternative to an expert nutritionist’s recommendation.

Key phrase raspberry lemon cake