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Lemon cake with raspberries

updated

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Ingredients for 1 servings:

  • 200 g butter, soft
  • ½ lemon(s), juice
  • 170 g sugar
  • 4 eggs
  • 250 g flour
  • 1 packet of baking powder
  • 1 tbsp lemon zest
  • 450 g raspberries, frozen, thawed
  • Butter for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

for a 26cm springform pan

Grease a 26cm springform pan. Preheat the oven to 180°C (top/bottom heat). Combine the butter, lemon juice, and sugar, gradually whisking in the eggs. Combine the flour, baking powder, and lemon zest, then stir into the butter and sugar mixture to form a batter. Stir in the thawed raspberries without any of the thawing liquid. Then pour the batter into the greased baking pan. Place the cake in the preheated oven at 180°C (top/bottom heat) and bake for 45 minutes. Cover with aluminum foil after 30 minutes. Let the cake rest for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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