Summer Raspberry Cake
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Pureed raspberries in this summer raspberry cake recipe give it a soft pink color and floral flavor. It's the perfect cake for a simple dessert or a morning treat.
Servings: 9 1 inch slices
Calories: 337kcal
Equipment
- Food processor or blender
- Fine mesh strainer
- Stand mixer or hand mixer
- 9 inch by 5 inch loaf pan
Ingredients
Raspberry cake batter
- 1 cup raspberries, washed
- 1 ½ cup (195 grams or 6.9 ounces) bleached all-purpose flour plus more for flouring thte pan
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (8 tablespoons or 113 grams or 4 ounces) unsalted butter, softened plus more for flouring the pan
- 1 ¼ cup (250 grams or 8.8 ounces) granulated sugar
- 2 large eggs
- 1 teaspoon Chambord (or other raspberry liqueur) or vanilla
- ½ cup buttermilk
Chambord simple syrup (optional)
- ¼ cup granulated sugar
- ¼ cup water
- 1 tablespoon Chambord or other raspberry liqueur
Raspberry-lemon glaze
- 1 cup confectioners' sugar
- 1 to 2 tablespoons Chambord or other raspberry liqueur
- 1 to 2 tablespoons lemon juice
Instructions
Raspberry cake batter
- Preheat the oven to 350°F.
- Butter and flour a 9"x5" or 8"x4" loaf pan.
- 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.1 cup raspberries, washed
- Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.1 ½ cup (195 grams or 6.9 ounces) bleached all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- 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.1 stick (8 tablespoons or 113 grams or 4 ounces) unsalted butter, softened plus more for flouring the pan, 1 ¼ cup (250 grams or 8.8 ounces) granulated sugar
- Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.2 large eggs
- Add the raspberry liqueur or vanilla and beat for a minute.1 teaspoon Chambord (or other raspberry liqueur) or vanilla
- Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
- Add enough buttermilk to the measuring cup to measure a total of three quarters cup (i.e. about one half cup of buttermilk or slightly less). Scrape down the bowl.½ cup buttermilk
- Add the remaining dry ingredients and mix until just barely incorporated.
- 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.
- 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.
- Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.
Chambord simple syrup (optional)
- While the batter is baking, prepare the syrup by combining the sugar, water, and Chambord or other raspberry liqueur in a small saucepan.¼ cup granulated sugar, ¼ cup water, 1 tablespoon Chambord or other raspberry liqueur
- Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
- Turn off the heat and let cool.
Assembly
- 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.
- 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.
- 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.1 cup confectioners' sugar, 1 to 2 tablespoons Chambord or other raspberry liqueur, 1 to 2 tablespoons lemon juice
- Pour the glaze over the cake, letting it drip down the sides, and let the glaze harden before serving, about one hour.
- Serve with additional fresh raspberries, if desired.
- 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 raspberry syrup is optional because the cake is already quite moist.
Nutrition
Serving: 1slice | Calories: 337kcal | Carbohydrates: 67g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 81mg | Fiber: 1g | Sugar: 36g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg