Raspberry Lemon Cake is packed with berry and lemon flavors along with a crispy sugar crust making it perfect for tea time. It is a perfect dessert to be served during any parties or any festive season.
This raspberry lemon cake will definitely remind you of those gourmet-style coffee cakes served in the coffee shops. The combination of fresh raspberries and lemon is quite freshening.
Raspberries can be best enjoyed when it is used as an ingredient due to its tangy and distinctive flavor. Try having these berries with a bowl of warm oats porridge or make cookies, the flavor is just so refreshing. Raspberries are packed with antioxidants whereas lemon is rich vitamin C along with healing properties.
There are basically three layers in making this cake, the first layer being the usual cake batter and the second layer is of a sugar crumb which gives a nice crust to the cake after it is baked. To infuse the lemon flavor into the cake, we use a lemon glaze as a topping after the cake is ready.
Adding glaze is an optional step. If you wish to go light on calories, you can opt-out of the glaze. Do check out my post on Raspberry Cream Cheese Swirl Cake which is equally good.
Cream Cheese and Raspberry Swirl Cake
Cream Cheesecake swirled with freshly made raspberry sauce, ideal dessert for any dinner parties or picnics.
This recipe is adapted from www.Lemontreedwelling.com
Raspberry Lemon Cake
Equipment
- 10-inch springform baking tin
Ingredients
- 2 cups All Purpose flour maida
- ¼ cup milk @room temperature
- 2 ½ teaspoon baking powder
- ¾ cup sugar
- ½ cup yogurt with excess water strained
- ¼ cup butter soft @room temperature
- 1 large egg 2 small sizes
- 2 tablespoon lemon juice
- 1 tablespoon finely grated lemon peel
- 1 cup fresh raspberries or you can use Strawberries
For Crumb Topping:
- 1 cup sugar
- ⅔ cup flour
- 6 tablespoon soft butter
For The Glaze: (mix together)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 180 degrees C (350 F).
- Grease with butter or place butter paper in a 10-inch springform tin.
For the cake
- Mix together all-purpose flour and baking powder and set aside.
- In a large bowl, beat 1/4 cup milk, 3/4 cup sugar, 1/2 cup yogurt, 1/4 cup butter, egg, lemon juice, and lemon peel until smooth and creamy.
- Now add to this all-purpose flour mixed with baking powder. Mix just until everything is combined, do not over-mix.
- Now fold in the fresh raspberries and gently stir to distribute them evenly into the batter.
For the crumb topping
- In a bowl and mix together flour and sugar. Then add 6 tablespoons butter and mix using your fingers till you get a crumbly mixture (like breadcrumbs).
- Pour the cake batter into the springform baking dish and then evenly sprinkle with the prepared crumb topping. Gently press with the hand so that the crumbs stick to the batter. Place the tin in the middle rack of the oven.
- Bake at 180 degrees C for 40 to 45 minutes. After 40 minutes, insert a clean knife into the center of the cake and if it comes out clean it is time to remove the cake from the oven. If it is not cooked, bake for another 5 or 10 minutes.
- After it is baked, cool the cake for at least 20 minutes before taking it out from the baking dish.
- Drizzle the glaze over the cake and serve warm or chilled.
Notes
