Lemon Raspberry Snack Cake
Lemon Raspberry Snack Cake
This Lemon Raspberry Snack Cake is a tangy and delicious lemon cake, perfect for afternoon snacking or dessert!
If you’re looking for a quick cake to make today, this Lemon Raspberry Snack Cake is it! 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!
About this cake.
This is such a great cake recipe! The cake base is moist and lemony, and is made perfect with the addition of fresh juicy raspberries. There’s just something about berries and lemon together. 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.
Lemon Raspberry Snack Cake Recipe Tips
- PAN SIZE: I used a 6 x 6 inch baking pan and baked the cake for 40-45 minutes. But you can use an 8 x 8 inch baking pan and bake for 35-40 minutes.
- BERRIES: You can use any of your favourite berries: raspberries, blackberries, strawberries, cherries and even blueberries.
- ADDING THE BERRIES: The berries will sink into the cake as it bakes, so that’s why I add another set of berries right over top the baked berries once the cake has baked. I use 32 raspberries total.
- STORAGE: This cake can be kept at room temperature, covered tightly with plastic wrap.
- FREEZING: You can freeze this cake. Store in an airtight container or freezer bag in the freezer for up to 3 months.
Serving Ideas
- Serve with Lemon Curd or Raspberry Jam.
- It’s also great with lemon whipped cream!
- Great recipe for breakfast, snacking or dessert.
- A perfect cake for celebrations like Mother’s Day, birthdays, or any party!
Lemon Raspberry Snack Cake
Ingredients
- 1/2 cup plus 2 tbsp butter
- 1 cup white sugar
- 3 large eggs
- zest and juice from 1 lemon
- 1 1/2 cups plus 1/3 cup all purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 16 – 32 fresh raspberries
- 3 tsp coarse sugar for topping or you can use powdered sugar
Instructions
- Preheat your oven to 350 degrees F.
- Using a stand mixer with the paddle attachment mix together the butter and sugar until creamy and 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 mixture to the butter mixture and combine until smooth.
- Prepare a 6 inch x 6 inch baking pan by lining the bottom of the pan with a square of parchment paper.
- Spread the cake 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 16 more fresh raspberries into the top of the cake in the same space as the first batch of berries. This makes the cake look so nice when finished.
- Once the cake has cooled, cut it into 16 squares.
Notes
Recipe adapted from the Classic Artisan Baking cookbook.
More Delicious Lemon Berry Recipes:
I hope you love this easy lemon raspberry cake. Have a delicious day!
I thought I would try this recipe today. Just tried a piece, very nice, tasty. I think I will add more lemon next time. I only had a 9×9 pan, so I reduced baking time to 25-30 mins. Had a fun time taking out the old raspberries, the cake had risen up around them, and I had only placed them on top. Raspberries add a bit of tart to the tangy of lemon. Will definitely try this again. Thanks.
I’m really glad you enjoyed it Maggie!