Description
A delicious gluten-free raspberry lemon cake, perfect for any occasion.
Ingredients
Scale
- 2 cups (240g) all-purpose flour or gluten-free flour, specified for gluten-free version
- 21/2 teaspoons (10g) baking powder
- 1.25 cups (250g) granulated sugar
- 1/2 cup (113g) salted butter, melted
- 2 large eggs
- 1 cup (240g) plain Greek yogurt or plain Kefir, specified for substitutions
- 16 oz (450g) fresh or frozen raspberries, specified for options
- 2 tablespoons (30g) lemon zest, for flavor
- 11/2 teaspoon (5g) pure vanilla extract
- 1 tablespoon (8g) flour, for coating raspberries
Instructions
- Mix Wet Ingredients: Start by whisking together the Greek yogurt, eggs, lemon juice, and lemon zest in a large bowl. The mixture will become creamy and fragrant with lemon. Ensure you do not overmix to avoid a denser cake.
- Sift & Combine Dry Ingredients: In another bowl, sift the flour, baking powder, and salt together until light and fluffy. This aeration is crucial for proper rising of the cake.
- Blend Dry & Wet Mix: Gently fold the dry ingredients into the wet mixture until just combined. It is okay to have some lumps; avoid vigorous stirring to retain air in your batter.
- Add Raspberries: Carefully toss the flour-coated raspberries into the batter, making sure they are evenly distributed without breaking apart.
- Pour & Bake: Pour the batter into a greased springform pan, spreading it out evenly. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean (approximately 45 minutes). If you notice it browning too quickly, loosely cover the cake with foil.
- Cool & Serve: Allow the cake to cool in the pan for a short time before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
- Storage Tips: Store at room temperature for the first 48 hours, then refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.
- Expert Tips: Use fresh or frozen raspberries for the best flavor. When using frozen raspberries, allow them to thaw completely and drain excess moisture to avoid a soggy batter. Properly measure and aerate the flour before using to prevent density in the cake. To help the raspberries stay suspended in the batter, coat them lightly in flour prior to folding.
- Reheating Instructions: If stored in the refrigerator, bring to room temperature before serving or gently reheat individual slices in the microwave for 10-15 seconds.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side. Top with a sprinkle of fresh berries for added presentation.
- Recipe Variations: You may substitute blueberries or strawberries for a different flavor, or add lemon juice for an extra tangy kick. For a nutty flavor profile, consider using almond flour.
- Ingredient Notes: When selecting flour, ensure it is labeled gluten-free if necessary. For healthier alternatives, Greek yogurt can be substituted with plain Kefir, sour cream, regular yogurt, or buttermilk.
Nutrition
- Serving Size: 1 slice
- Calories: 322
- Sugar: 28g
- Sodium: 179mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 58mg