Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, until everything is well combined.
6. Stir in the lemon juice and zest until just combined.
7. Gently fold in the raspberries.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 12g
Saturated Fat: 7g
Cholesterol: 69mg
Sodium: 240mg
Carbohydrates: 48g
Fiber: 2g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use lemon extract instead of fresh lemon juice.
Variations:
- You can add a layer of raspberry jam between the cake layers for extra flavor.
- You can make a lemon glaze by mixing powdered sugar and lemon juice and drizzling it over the cooled cake.
Tips and tricks:
- Be sure to use room temperature butter for the best results.
- Don't overmix the batter, or the cake will be tough.
- If you don't have a wire rack, you can use the bottom of a baking sheet to cool the cake.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a 350°F oven for 5-10 minutes or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with fresh raspberries and lemon zest.
Garnishes:
- Fresh raspberries
- Lemon zest
- Powdered sugar
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
- Be sure to wash the raspberries thoroughly before using them in the recipe.
Food history:
- Lemon raspberry cake is a classic dessert that has been enjoyed for generations.
Flavor profiles:
- The cake has a tangy lemon flavor that is balanced by the sweetness of the raspberries.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with afternoon tea.
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