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Lemon Raspberry Snack Cake

Slices of Lemon Raspberry Snack Cake
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5 from 2 reviews

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

Ingredients

Units Scale
  • 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

  1. Preheat your oven to 350 degrees F.
  2. Using a stand mixer with the paddle attachment mix together the butter and sugar until creamy and 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 mixture to the butter mixture and combine until smooth.
  7. Prepare a 6 inch x 6 inch baking pan by lining the bottom of the pan with a square of parchment paper.
  8. Spread the cake 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 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.
  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.

Find it online: https://aprettylifeinthesuburbs.com/lemon-raspberry-snack-cake/