Lemon Raspberry Cake
Try this Lemon Raspberry Cake recipe.
Try this Lemon Raspberry Cake recipe.
- 1/3 cup maple syrup
- 1/2 teaspoon fine sea salt
- 2/3 cup buttermilk
- 1/3 cup fresh raspberries
- 1 teaspoon vanilla paste
- 1 egg: large organic pasture raised at room temperature
- 1/3 cup coconut sugar stir sweetener or organic cane sugar (both work great!) i used cane sugar in this recipe to create a lighter color, but also tested it with stir sweetener and it baked beautifully)
- 1/3 cup olive oil or coconut oil or ghee melted (i loved t
- 1 cup (127 gr) ivory teff flour (the teff co)
- 1/3 cup almond flour (i loved the new trader joe's blanche
- 2/3 upgluten free flour blend * see recipe below (or t blue label only) or spelt flour for a non gluten free version
- 1 teaspoon aluminium and gluten free baking powder (at high a
- 1 teaspoon baking soda (at high altitude use half a teaspoon)
- zest of 2 lemons or 1 orange or 1 teaspoon ceylon
- variations: add in ingredients: 1 cup berries: ras or blueberries or cherries or mixed berries or frozen cranberries or chocolate chunks or pecans (i used raspberries)
- raspberry glaze:
- 1/2 cup swerve confectioner's sweetener
- 1/2 cup coconut milk powder
- or: simply decorate with
- coconut milk powder
- Carbohydrate 30.7215500329075 g
- Cholesterol 6.53333334165805 mg
- Fat 1.75750000189982 g
- Fiber 2.665 g
- Protein 5.89833334022204 g
- Saturated Fat 0.912516667819462 g
- Serving Size 1 1 medium cake (234g)
- Sodium 1337.0650002216 mg
- Sugar 28.0565500329075 g
- Trans Fat 0.152220000093653 g
- Calories 157 calories
Step-by-step
- Preheat convection oven to 345 F, (173 C)
- Grease a loaf cake pan and line the bottom with parchment paper.
- Sift almond flour, teff flour, gluten free flour, baking powder, baking soda + salt.
- In a medium bowl: with a whisk by hand mix egg, vanilla, maple syrup, sweetener of choice + olive or coconut oil and buttermilk.
- Add the sifted flour mix and combine.
- Add the zest of choice and mix.
- Add the add in ingredients of choice (reserve a few to put on top of the cake), mix batter lightly with a plastic spatula.
- Pour batter onto prepared cake pan.
- Bake for aprox 30 mins or until tooth pick comes out clean.
- Remove cake from pan.
- Let cool and decorate with the glaze.
- Prepare glaze: Mix all ingredients in a bowl and stir with a whisk until raspberries are crushed and pureed.
- Strain to remove seeds.
- Check the consistency to adjust and thicken or thin accordingly. To thicken add more coconut milk powder, to thin add some almond milk.
My Lemon Raspberry Delight: A Burst of Sunshine on a Plate
As a busy professional, finding time for baking is a luxury, but this Lemon Raspberry Cake has become my go-to recipe for those rare moments of self-indulgence. It's not just a cake; it's a miniature escape, a symphony of zesty lemon and sweet raspberries that transports me to a sun-drenched Mediterranean terrace. The aroma alone is enough to melt away the stresses of the day, promising a taste of pure joy.
The beauty of this recipe lies in its simplicity. The ingredients are mostly pantry staples, readily available and easy to source. No exotic flours or obscure sweeteners needed here. The process itself is straightforward, even for a beginner baker like myself. I often find myself making this cake on a weekend morning; the calming rhythm of mixing and measuring is a welcome contrast to my fast-paced week. The result? A moist, flavorful cake that's perfect for an afternoon tea or a celebratory gathering. It's delicate enough to be elegant, yet substantial enough to satisfy the heartiest of appetites. And honestly, who can resist a beautiful, vibrant glaze cascading down the sides of a perfectly baked cake?
The secret to this cake's success is undoubtedly the balance of flavors. The tangy lemon zest cuts through the sweetness of the raspberries and the subtle sweetness of the cane sugar. The almond and teff flours add a delightful nutty complexity, while the buttermilk ensures a moist crumb. It’s a harmonious blend of textures and tastes, a testament to the power of simple ingredients beautifully combined. It's a cake that speaks of sunshine, of lazy afternoons, and of the simple pleasures in life.
Beyond the baking itself, this Lemon Raspberry Cake holds a special place in my heart. It’s a recipe I often share with friends and family. It’s a symbol of connection, of gathering around a shared dessert, and of savoring those precious moments of togetherness. It’s more than just a recipe; it’s a memory in the making, a piece of happiness baked to perfection.
Tips and Variations:
• For a more intense lemon flavor, add a tablespoon of lemon juice to the batter. • Feel free to experiment with different berries; blueberries, strawberries, or even a mix of berries would work beautifully. • If you don't have buttermilk, you can substitute it with milk and a tablespoon of lemon juice or vinegar. • For a richer cake, use melted butter instead of oil. • A dusting of powdered sugar can add a final touch of elegance.
Whether you're a seasoned baker or a kitchen novice, this Lemon Raspberry Cake is a delightful adventure waiting to happen. So, gather your ingredients, put on some music, and get ready to create a little slice of sunshine in your kitchen. Enjoy!
