“I want a lemon dessert”. That’s all I need to hear and I’m off searching for the perfect lemony treat.
My search produced this lemon raspberry treasure. I wanted to use my new doughnut pan but it turns out that this batter is just too delicate for doughnuts. I used the rest of the batter in a cake pan. You could use a loaf pan or make muffins instead.
It is easily the most moist, tender and delicious lemon dessert I have ever had…I HAVE EVER HAD!
Lemon Raspberry Cake
(Adapted from kitchen confidante)
For the cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 cup sugar
- 2 eggs
- 2 tsp grated lemon zest
- 1/2 tsp vanilla
- 1/3 cup canola oil
- juice of a lemon
For raspberry topping
- 1 cup fresh or frozen raspberries
- 2 Tbs. sugar
- 3 Tbs. water
Preheat oven to 350F. Grease your choice of pan. Sift flour, baking powder and salt. Combine milk, sugar, eggs, lemon zest, vanilla, oil and lemon juice in another bowl until completely mixed. Stir in flour mixture until combined.
Pour into your choice of pan. Place raspberries, sugar and water into a blender and puree. Strain the mixture to remove those pesky seeds. Dot the top of the cake with the raspberry mixture and swirl to incorporate. You will have leftover raspberry sauce. (could be used with waffles or pancakes)
If using a cake or loaf pan, bake until toothpick inserted in center comes out clean, about 20-30 minutes (maybe longer)
Get ready for a slice of heaven.