Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberry jam
- 1/4 cup fresh raspberries
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the baking pan with butter or cooking spray.
2. In a mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the lemon juice and lemon zest.
5. In a separate bowl, whisk together the flour and salt.
6. Gradually add the flour mixture to the butter mixture, stirring until just combined.
7. Pour the batter into the prepared baking pan.
8. Drop spoonfuls of raspberry jam onto the batter, then swirl with a knife.
9. Scatter fresh raspberries on top of the batter.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F (175°C)
Serving size:
Makes 9 servings
Nutritional information:
Calories: 220
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 70mg
Total Carbohydrate: 27g
Dietary Fiber: 1g
Sugars: 14g
Protein: 3g
Substitutions for ingredients:
- You can use any type of jam or preserves instead of raspberry jam.
- You can use frozen raspberries instead of fresh raspberries.
Variations:
- You can substitute lime juice and lime zest for the lemon juice and lemon zest for a lime-raspberry cake.
- You can use blueberry jam and fresh blueberries instead of raspberry jam and raspberries for a blueberry-lemon cake.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Use a toothpick or cake tester to check if the cake is done. Insert it into the center of the cake, and if it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from falling apart.
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 preheated 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cake on a cake stand or platter, garnished with fresh raspberries and lemon slices.
Garnishes:
Fresh raspberries, lemon slices, whipped cream, powdered sugar.
Pairings:
Serve the cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad, green salad, roasted vegetables.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of milk to the batter.
- If the cake is too wet, try baking it for a few more minutes or reducing the amount of liquid in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store the cake in an airtight container to prevent contamination.
Food history:
The combination of lemon and raspberry is a classic flavor pairing in baking. Lemon adds a bright, tangy flavor to the cake, while raspberry adds a sweet, fruity note.
Flavor profiles:
Tart, sweet, fruity, tangy.
Serving suggestions:
Serve the cake as a dessert or a sweet snack.
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