John Myers
Juicy Raspberry Cake
The perfect juicy raspberry cake recipe with a picture and simple step-by-step instructions.
- 125 g Raspberries fresh
- 175 g Flour
- 2 tsp Baking powder
- 120 g Soft butter
- 100 g Sugar
- 1 tsp Grated lemon peel
- Salt
- 2 Eggs
- 200 g Sour cream
- 100 g Powdered sugar
- 3 tbsp Water
- Preheat the oven to 180 degrees (convection oven 160 degrees. Sort the raspberries, put some of them aside. Mix the flour and baking powder.
- Use the hand mixer to beat the butter and sugar, lemon zest and a pinch of salt for at least 8 minutes until frothy. Stir in eggs for 1/2 minute one after the other. Stir in the flour mixture and sour cream alternately on a low setting.
- Fold in the raspberries with a spatula. Place the dough in a greased box cake tin about 25 cm long and bake in the hot oven on a grid in the lower third of the oven for about 60 minutes. Let the cake cool in the tin, then turn it out onto a wire rack and carefully turn around .
- Mix the powdered sugar and water. Puff the cake with the remaining raspberries and powdered sugar icing.
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