A delicious, simple raspberry lemon cake, that is perfect for enjoying any time of the day. This cake has a wonderfully light and fluffy texture and keeps well for days.
1/4cup(60ml)lemon juice, freshly squeezed, from about 2 lemon
2cups(250g)all purpose flour, measured with the spoon and level method
1Tablespoonbaking powder
Pinchsalt
2largeeggs
1cup(200g)white granulated sugar
1/2cup + 1 Tablespoon(120g)vegetable oil, or canola or other neutral-tasting cooking oil
6oz.(170g)fresh raspberries
After baking:
Icing/confectioners' sugar, for dusting
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Instructions
Preheat oven to 340F. (regular bake/not fan assisted). Grease an 8-inch springform pan with 3-inch high sides and line the bottom with a round of parchment paper. Set aside.
Remove the zest from the lemons and squeeze the lemons. Measure out the zest and lemon juice and set aside.
Add the eggs and sugar to a large bowl with an electric mixer or the bowl of a stand mixer fitted with the whisk attachment.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
Mix the eggs and sugar at medium speed until the mixture has lightened in colour and is fluffy, about 2 minutes.
With mixer on low, very slowly drizzle the oil into the batter until all added. Add the lemon zest and lemon juice and mix in. With the mixer still on low, add the flour mixture and mix to combine. Increase the speed on the mixer to medium and mix until the batter forms soft peaks.
Spoon the batter into the prepared pan. Scatter the raspberries over the top of the batter.
Bake in preheated oven for about 50 minutes, or until the cake tests clean when tested in the centre of the cake. *Try to test away from any fruit, as the cake will be more moist around the fruit and may not give an accurate test. **If your springform pan is dark grey or black, the cake will cook a little more quickly, so check a bit earlier for doneness.
Allow to cool completely, then dust with icing/confectioners' sugar, before serving.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.