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lemon raspberry cake: a gift for lemon lovers

Say hello to the pretty little cake I've baked nearly a dozen times this summer!

Ashley Manila

Aug 31

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Let’s start with the good stuff, shall we? I have a new recipe for you! This is the first exclusive recipe I’m sharing via newsletter; therefore, it kind of feels like a big deal. I’m celebrating with cake (and a perfectly crisp glass of sparkling water). Because that’s as good as it gets when it’s 11:30 am and both of my kids are napping. Let’s all take a moment of silence while I manifest a long nap!

And we’re back to the cake! This recipe doesn’t live on my website… or anywhere else in the online world. It’s just for you! It’s a simple but stunning lemon raspberry pound cake I’ve made at least 10 times this summer. And every time, someone begs me for the recipe. It’s a cake that surprises you with its simple yet refined flavors… and leaves you wanting more.

This “cake” can easily fit into 3 meal categories: breakfast, snack, or dessert. It’s delicious paired with a strong cup of coffee… or 3. And equally delicious with a big scoop of ice cream on top. Honestly, if you plan on serving with ice cream, you can skip the lemon glaze (and maybe opt-in for lemon ice cream?!). Skipping the glaze will save you time and a double sugar rush!

Let’s talk berries! Can’t find raspberries? You can, of course, use blackberries, which are a lovely substitute. And blueberries make a fine replacement in a pinch (but add less flavor). I would avoid strawberries, which lack tons of flavor and often bake up mushy.

For the Cake:

2 cups (240g) all-purpose flour, divided
1 and 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup (227g) unsalted butter room temperature
1 and 1/4 cups (249g) granulated sugar
2 teaspoons pure vanilla extract
3 large eggs, room temperature
1 Tablespoon lemon zest, finely grated
1/2 cup (113ml) sour cream
1 and 1/2 cups (225g) fresh firm raspberries, divided

For the Lemon Soaking Syrup:

1/4 cup (57ml) lemon juice freshly squeezed
1/4 cup (49g) granulated sugar

For the Glaze:

1 cup (114g) confectioners' sugar sifted
1/4 teaspoon salt
1 Tablespoon (14ml) lemon juice, more if needed
1/2 teaspoon lemon zest, finely grated
Extra lemons and raspberries for garnish

For the Cake:

Adjust an oven rack to the middle position. Preheat the oven to 350 degrees (F). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on both sides. Spray the paper and any exposed pan with non-stick baking spray, then set aside.
In a large mixing bowl combine 1 and 3/4 cups of the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 1 minute. Gradually add in the sugar, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the vanilla extract.
Reduce the speed to medium, then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Beat in the lemon zest.
Reduce the mixer to low speed and add in the flour mixture in three additions, alternating with the sour cream in two additions, mixing just until combined. Turn the mixer off.
In a small bowl, combine the raspberries with the remaining flour. Toss well to coat the raspberries in the flour. Fold the raspberries into the batter, gently stirring until just combined. Do not over mix here or smash the raspberries more than needed.
Scrape the batter into the pan and smooth the top with a rubber spatula.
Bake for 65 to 70 minutes, or until a toothpick inserted in the middle comes out clean. If the top is getting too brown, lightly tent the pan with aluminum foil.
Cool cake in the pan, on a cooling rack, for 10 minutes. Then use the parchment paper to remove the cake from the pan and place it on a cooling rack to cool completely.
Slowly brush the warm lemon soaking syrup (below) all over the cake, top and sides, allowing it to sink in before adding more. Once all of the syrup has been added, set the cake aside to cool completely, about 2 and 1/2 hours.

For the Lemon Soaking Syrup:

In a medium saucepan, combine the lemon juice and sugar. Bring to a simmer over medium heat and cook, whisking frequently, just until the sugar has completely dissolved and the mixture is thick and syrupy, about 3 minutes.
Remove from heat and use as directed above.

For the Glaze:

In a large liquid measuring cup or bowl, combine the sugar and salt.
Whisk in the lemon juice and lemon zest, mixing until just combined. The mixture should be super thick and just barely pourable. If the glaze is too thick, add more lemon juice, a teaspoon at a time. If the glaze is too thin, add more confectioners’ sugar, a Tablespoon at a time.
Drizzle the glaze over the cooled cake and allow it to set for 20 minutes. Then slice and serve!

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