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Summer Raspberry Cake
5 from 3 votes

Summer Raspberry Cake

Pureed raspberries in this summer raspberry cake recipe give the lemon raspberry loaf cake a soft pink color and floral flavor. It's the perfect cake for a simple dessert or a morning treat.

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 9 1 inch slices
Calories: 337 kcal
Course: Cake
Cuisine: International

Ingredients

Raspberry lemon cake batter
  • 1 cup raspberry washed
  • 1 ½ cup all-purpose flour plus more for flouring the pan, bleached, (195 grams
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tick unsalted butter softened plus more for greasing the pan, 8 tablespoons or 113 grams
  • 1 ¼ cup granulated sugar
  • 1 lemon zested and juiced, divided
  • 2 egg large
  • 1 teaspoon Chambord raspberry liqueur or other raspberry liqueur or vanilla
  • ½ cup buttermilk
Chambord simple syrup (optional)
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 tablespoon raspberry liqueur Chambord or other brand
Raspberry-lemon glaze
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons raspberry liqueur Chambord or other brand
  • 1 to 2 tablespoons lemon juice

Instructions

Raspberry cake batter
    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Butter and flour a loaf pan.
  3. Use your food processor or blender to puree the berries, then strain the puree through the fine mesh sieve into a 1 cup measuring cup. You will have about one quarter cup or a little more.
  4. Sift or whisk together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.
  5. Add the butter, sugar, and lemon zest to your mixing bowl. Cream the butter and sugar together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
  6. Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
  7. Add the raspberry liqueur or vanilla and beat for a minute.
  8. Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
  9. Add two tablespoons of lemon juice to the raspberry puree in the measuring cup and then enough buttermilk to measure a total of three quarters cup (i.e. about one half cup of buttermilk or slightly less). Scrape down the bowl.
  10. Add the remaining dry ingredients and mix until just barely incorporated.
  11. Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
  12. Bake the cake for about 45 to 50 minutes, until the top has started to brown and a toothpick inserted into the center comes out clean.
  13. Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.
Chambord simple syrup (optional)
  1. While the batter is baking, prepare the syrup by combining the sugar, water, and Chambord or other raspberry liqueur in a small saucepan.
  2. Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
  3. Turn off the heat and let cool.
Assembly
  1. Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a baking sheet or piece of waxed paper or parchment paper to catch any drips.
  2. If you have make the Chambord syrup, use a pastry brush or spoon to brush all of syrup onto the top and sides of the raspberry cake. Let cool completely.
  3. When ready to glaze, combine the confectioners sugar and 1 tablespoon each of Chambord and lemon juice and whisk to combine. Add a bit more, if needed, so that the glaze is just pourable, or add more confectioners sugar if it is too thin.
  4. Pour the glaze over the cake, letting it drip down the sides, and let the glaze harden before serving, about one hour.
  5. Serve with additional fresh raspberries, if desired.
  6. The cake can be stored at room temperature for up to one week.

Notes

  • Removing the seeds is the only fussy step in this raspberry cake recipe, but it is important for a soft, moist texture.
  • When creaming the butter and sugar, make sure to continue beating after they are mixed together until they are truly light and fluffy.
  • Soaking the raspberry cake in the Chambord syrup is optional because the cake is already quite moist.
  • I often make my glazes too runny and they drip too quickly off the cake. It's probably better to err on the side of too thick than too thin.

Nutrition Information

Serving 1slice Calories 337kcal (17%) Carbohydrates 67g (22%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 65mg (22%) Sodium 244mg (10%) Potassium 81mg (2%) Fiber 1g (4%) Sugar 36g (72%) Vitamin A 393IU (8%) Vitamin C 4mg (4%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 9 1 inch slices

Amount Per Serving

Calories 337

% Daily Value*

Serving 1slice
Calories 337kcal 17%
Carbohydrates 67g 22%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 65mg 22%
Sodium 244mg 10%
Potassium 81mg 2%
Fiber 1g 4%
Sugar 36g 72%
Vitamin A 393IU 8%
Vitamin C 4mg 4%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.