Raspberry Lemon Cake
Moist Raspberry & Lemon Cake
If you are looking for a lemony and moist cake filled with delicious berries, then this one is clearly the one for you. After too many days of rain and cloudy skies in May I felt like bringing a piece of summer into my kitchen. It took some experimenting to get the consistency of this cake right. After a few attempts however I found the perfect ratio of ingredients. The sweet berries combined with the pound cake soaked in lemon juice is simply one of the best flavours you could imagine. I substituted sugar with agave syrup for a healthier version of this recipe and added coconut oil instead of butter. The fresh raspberries and tanginess of the lemon in this cake make it the perfect recipe for summer days or for anyone looking to bring some sunshine into their life.
- 240g all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 2 lemons
- 2 eggs
- 60ml coconut oil
- 2 tsp vanilla paste
- 80ml agave or maple syrup
- 125g Greek yogurt
- 170g raspberries
- 50g flaked almonds
1. Line a loaf pan with parchment paper and grease the sides with coconut oil. Preheat the oven to 180 Celsius.
2. Whisk together flour, baking powder, baking soda and salt in a medium bowl. Grate in the zest of one lemon and mix into the dry ingredients.
3. In a large bowl, whisk eggs until light and fluffy. Mix in coconut oil, vanilla paste, syrup and the juice of the grated lemon.
4. Add the dry ingredients to the egg mixture and stir, until well incorporated. Be careful not to overmix. Add in the yogurt.
5. Pour the mixture into the baking pan and even out the top. Cover the top with the raspberries, placing them gently into the batter. They should be pressed on lightly but not submerged in the batter. Add the flaked almonds on top.
6. Place the pan in the oven and bake for about 45 minutes or until an inserted toothpick comes out clean. Let the loaf cool in the pan.
7. Poke little holes into the cake with a toothpick and drizzle the juice of the second lemon over the loaf before serving. A wonderfully moist cake!