This Lemon Raspberry Snack Cake is a tangy and delicious cake, that is perfect for afternoon snacking!
– – – – – – –
Hello friends, it’s been a while. I don’t even know what happened, but all of a sudden it’s been almost 2 weeks and I haven’t posted anything over here. I guess that happens sometimes during the creative process…I get busy, then distracted and I just can’t do it all, so something has to give. So I took an unexpected break to gather myself, get my home and life organized and got caught up on the paperwork side of blogging. And it felt good. Sometimes it’s necessary to take a break, and without guilt.
Know what else should be done without guilt? Eating cake. Cake should be enjoyed without guilt. Especially cake with fresh lemons and raspberries. Because with that much fruit, it’s almost a fruit salad. 😉
For me, the best way to get back into things is to just do them. I may not feel like baking or cooking at the time, but once I get that mixer going it all just comes back to me. I love watching ingredients come together into a delicious end result…and then I get to share it with you, and I love that. What good is a great recipe if you can’t share it with people?
And this is a great recipe. I’ve made this cake a couple of times now because my family loves it so much…I made it once with blackberries, and then again with raspberries, and the raspberry version was our favourite. Raspberries are a perfect match with lemon. But if you love blackberries, or strawberries or even cherries, you could make this recipe with any of them. So good.
This cake is tangy with lemon flavour, but sweet at the same time. And the raspberries provide the perfect balance. I hope you try this recipe and love it as much as we do! And don’t be afraid of the ingredient list which looks a bit tedious, it’s easy.
Lemon Raspberry Snack Cake
- 1/2 cup plus 2 tbsp butter
- 1 cup sugar
- 3 eggs
- zest and juice from one lemon
- 1 1/2 cups plus 1/3 cup flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 16 - 32 fresh raspberries
- 3 tsp coarse sugar for topping
Preheat your oven to 350 degrees.
Cream together the butter and sugar until smooth.
Add the eggs one at a time, mix until smooth.
Add the lemon zest and lemon juice, mix.
In a separate bowl, whisk together the flour, baking powder and salt.
Add the flour mix to the butter mix and combine into a smooth paste.
Prepare a 6 inch by 6 inch baking pan, by lining the bottom of the pan with a square of parchment paper.
Spread the batter evenly in the pan.
Then place 16 raspberries evenly on the batter, but don't press them into the batter.
Sprinkle with the coarse sugar.
Bake for 40 - 45 minutes, or until a toothpick inserted in the centre comes out clean.
Once the cake has baked, press in 16 more fresh raspberries into the same space as the first batch of berries.
Once the cake has cooled, cut it into 16 squares.
If you don't have a 6x6 inch pan, you can use an 8x8 pan, but only bake the cake for 35 to 40 minutes.
Recipe adapted from the Classic Artisan Baking cookbook
Have a delicious day!
This post contains affiliate links. Thank you for supporting A Pretty Life! xo