Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1/2 cup raspberry jam
- 1/4 cup fresh raspberries
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Add the sour cream, lemon juice, and lemon zest, and mix until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. In a small bowl, mix the raspberry jam and fresh raspberries together.
8. Pour half of the cake batter into the prepared pan. Spoon half of the raspberry mixture over the batter, and swirl with a knife.
9. Pour the remaining cake batter over the raspberry mixture. Spoon the remaining raspberry mixture over the batter, and swirl again.
10. Bake for 35-40 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 it to a wire rack to cool completely.
12. Optional: Pipe whipped cream or cream cheese frosting around the edges of the cake for added decoration.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 345
Fat: 15g
Carbohydrates: 50g
Protein: 4g
Sodium: 175mg
Sugar: 34g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream.
- You can use lime juice and zest instead of lemon.
- You can use strawberry jam and fresh strawberries instead of raspberry.
Variations:
- Add 1/2 cup of chopped nuts to the batter for added texture.
- Use a different flavor of jam, such as blueberry or blackberry.
- Add a teaspoon of vanilla extract to the batter for added flavor.
Tips and tricks:
- Make sure your butter is softened before mixing it with the sugar.
- Don't overmix the batter, as this can result in a tough cake.
- Swirl the raspberry mixture gently with a knife to create a marbled effect.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place a slice of cake in the microwave for 10-15 seconds, or until warm.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- Fresh raspberries
- Lemon slices
- Mint leaves
Pairings:
- Hot tea or coffee
- Sparkling water with lemon or raspberry flavoring
Suggested side dishes:
- Fresh fruit salad
- Mixed greens salad with a lemon vinaigrette
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked through, continue baking for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
- Lemon and raspberry are a classic flavor combination in desserts, dating back to the early 1900s.
Flavor profiles:
- Tart and tangy lemon flavor with a sweet and fruity raspberry swirl.
Serving suggestions:
- Serve the cake as a dessert after dinner or as a sweet treat with afternoon tea.
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