Fresh berry lemon treat (Print)
A zesty cake made with raspberries and lemon zest. Enjoy it as a sweet breakfast, brunch dish, or treat it like dessert with a scoop of ice cream.
# Ingredients:
→ Batter Base
01 -
1¼ cups white sugar
02 -
2 teaspoons of rising agent (baking powder)
03 -
2 cups of sifted plain flour or all-purpose flour
04 -
2 large eggs
05 -
1 cup low-fat plain Greek yogurt
06 -
½ cup (4 oz) salted butter, melted until liquid
07 -
1 teaspoon vanilla essence for flavor
→ Berry Layer and Flavor
08 -
Two-thirds of 16 oz raspberries (fresh or frozen)
09 -
1 tablespoon flour (to coat the berries lightly)
10 -
2 separate tablespoons of grated lemon peel
→ Toppings (Optional)
11 -
Icing sugar for sprinkling on
12 -
Extra fresh berries as decoration
13 -
Optional: Vanilla ice cream as a side
# Steps:
01 -
Set the oven to 350°F to preheat. Use convection bake if your oven allows it. Grab a 9x3-inch springform pan, grease the inside, and cover the base with parchment paper.
02 -
Take a medium-sized bowl and whisk baking powder and prepared flour together till it looks even.
03 -
Sugar, melted butter, and eggs go into a larger bowl. Keep whisking for a minute or two until the mix feels smooth, fluffy, and light-colored.
04 -
Stir in vanilla extract and the Greek yogurt. Just mix it enough so they’re combined.
05 -
Mix the dry flour mix in small portions (around 1 cup each time) into the wet batter until integrated. Don’t overdo the mixing.
06 -
Throw one-third of the raspberries into the same bowl used for dry ingredients. Roll them in 1 tablespoon of flour to coat lightly.
07 -
Carefully mix the floured raspberries and a tablespoon of lemon zest into the batter. A few soft raspberries may break while doing this—it's fine.
08 -
Pour the batter into the greased springform pan. The remaining lemon zest can be sprinkled across the top. Arrange another third of the raspberries in a loose design on top.
09 -
Place the filled pan on your oven’s middle shelf. Bake for 45-50 minutes. Test with a toothpick—if it comes out dry, it’s ready. Non-convection ovens may need an hour for full baking.
10 -
Bring the baked cake out to cool on a rack—leave it in the pan for about half an hour. Once cool enough, release the pan sides. You can remove the parchment when the cake’s stable.
11 -
Top it with a sprinkle of powdered sugar and more berries before serving. Ice cream adds a nice touch if you want to include it.
# Notes:
01 -
Frozen or colder berries will break less when combined. Freeze fresh raspberries ahead of time if you want them intact.
02 -
Sift or fluff your flour for accuracy before measuring. Spoon it gently into the cup and level it with a flat edge for consistent results.
03 -
Try baking this dessert in a 9x13 rectangular pan (cook for 40 minutes), muffin tins (about 20-30 minutes), or a cast-iron skillet for crispy edges.
04 -
For gluten-free options, go for Bob’s Red Mill or King Arthur’s gluten-free flours made for baking. You might need extra Greek yogurt for smoother batter.