There’s something so comforting about a homemade cake, and this Raspberry & Lemon Cake is the perfect balance of sweet, tangy, and beautifully fresh flavours. The cake is bursting with juicy raspberries and a zesty lemon sponge. It’s the kind of bake that brightens any afternoon and pairs perfectly with a cup of tea. I’m so excited to finally share this recipe with you and hope it becomes a favourite in your kitchen too!
What’s your favourite cake and how do you eat yours? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Large glass mixing bowl
- Electric whisk or whisk
- Zester
- Sharp knife
- Chopping board
- Teaspoon
- Tablespoon
- Spring form tin or deep sided baking tin
- Cooling rack
- Plate
- Cake slice or knife
Ingredients
- Almond flour x 180g
- Tapioca starch x 45g
- Baking powder x 1 tsp
- Bicarbonate soda x 1/2 tsp
- Salt x 1 – 2 pinches
- Butter x 120g
- Coconut sugar x 120g
- Eggs x 3 large
- Lemons x 2 small (zest and juice)
- Frozen raspberries x 450g
- Tapioca starch x 2 tbps
- Maple syrup x 1 – 2 tsps
Method
- Remove the butter from the fridge and leave to soften.
- Once the butter is soft, cream the butter and the sugar together.
- Add in the eggs, lemon zest and juice.
- Whisk these ingredients together.
- Now add in the almond flour, tapioca stratch, baking powder, baking soda and salt.
- Fold these ingredients in.
- Zest the lemons then slice it in half and squeeze the juice from them.
- There only needs to be 50 – 60 mls of lemon juice otherwise the cake may be to soggy.
- Set the cake aside.
- Grease and pre-line the base of a spring form cake or deep sided baking tin.
- Spread the frozen raspberries as evenly as possible across the bottom of the cake tin.
- Sprinkle over the tapioca starch and spread it as evenly as you can over the raspberries.
- This will create a barrier and stop the raspberries leaking into the sponge.
- Pour over the maple syrup and spread it over the raspberries as well.
- Pour the cake mixture over the top of the raspberries.
- Spread it as evenly as possible across the the top of the cake tin.
- Once everything is well mixed together put the cake into the fridge.
- By putting the cake into the fridge it will help the cake glue together.
- This is an important step, don’t skip it.
- Preheat the oven to 180°C or gas mark 5.
- Place the cake tin into the oven.
- Bake for 30 – 35 minutes or until the cake has turned a lovely golden brown colour.
- Put a skewer into the cake and if it comes out clean ish, it done.
- If the skewer is still wet put the cake back into the oven for another 5 minutes.
- Test again until the skewer comes out clean ish.
- Remove from the oven and leave to cool completely.
- Once the cake is cold remove from the tin.
- Turn the cake over onto a plate.
- Slice and serve with ice cream or cream or coconut cream and maple syrup.
- Then enjoy.
Thank you so much for stopping by and reading my latest bake. I’d love to know if you give this Raspberry & Lemon Cake a try. Please don’t forget to share your creations and tag me so I can see your delicious results! Happy baking and enjoy every lemony, raspberry-filled slice.
Googies Kitchen Life 