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Lemon Raspberry Snack Cake


Description

This Lemon Raspberry Snack Cake is a tangy and delicious cake, that is perfect for afternoon snacking!


Scale

Ingredients

  • 1/2 cup plus 2 tbsp butter
  • 1 cup sugar
  • 3 eggs
  • zest and juice from one lemon
  • 1 1/2 cups plus 1/3 cup flour
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1632 fresh raspberries
  • 3 tsp coarse sugar for topping

Instructions

  1. Preheat your oven to 350 degrees.
  2. Cream together the butter and sugar until smooth.
  3. Add the eggs one at a time, mix until smooth.
  4. Add the lemon zest and lemon juice, mix.
  5. In a separate bowl, whisk together the flour, baking powder and salt.
  6. Add the flour mix to the butter mix and combine into a smooth paste.
  7. Prepare a 6 inch by 6 inch baking pan, by lining the bottom of the pan with a square of parchment paper.
  8. Spread the batter evenly in the pan.
  9. Then place 16 raspberries evenly on the batter, but don’t press them into the batter.
  10. Sprinkle with the coarse sugar.
  11. Bake for 40 – 45 minutes, or until a toothpick inserted in the centre comes out clean.
  12. Once the cake has baked, press in 16 more fresh raspberries into the same space as the first batch of berries.
  13. Once the cake has cooled, cut it into 16 squares.

Notes

If you don’t have a 6×6 inch pan, you can use an 8×8 pan, but only bake the cake for 35 to 40 minutes.