Lemon Raspberry Cake
When life gives you lemons…bake this cake!
This cake’s bright, buttery, and so easy to love. It’s my take on the lemon cake from Plated Cravings. The raspberries melt into the batter, the lemon keeps it fresh, and the glaze brings it all together. It’s one of those recipes I keep coming back to, and is officially Antoine’s favorite.
Tini’s Tips
Lining the pan with parchment paper guarantees an easy release and clean edges.
To make homemade buttermilk, stir together ½ cup milk and 2 teaspoons fresh lemon juice
You’ll want 2 to 3 juicy lemons to make this recipe
Make sure the cake is completely cooled before adding the glaze so it sets perfectly.
Makes one 9 x 5-inch loaf cake
What You’ll Need
For the Cake
1 stick (½ cup / 113g) unsalted butter, at room temperature, plus more for greasing the pan
1 ½ cups / 195g all-purpose flour plus more for flouring the pan
