Raspberry Cake Recipe

Rating 5.0
| 0
This raspberry cake is both beautiful to look at and delicious. A moist and fluffy cake is studded with fresh raspberries and topped with a citrusy royal icing glaze for a dreamy dessert.
New American
Chef Rishika is a passionate and knowledgable chef with a degree in culinary arts and extensive training in baking and bread making. The bulk of her experience includes cooking for five-star hotels, where she has developed valuable skills that have helped shaped her into the chef she is today. Chef Rishika believes every cooking opportunity is a chance to grow, and as she continues to expand her own expertise, she looks forward to sharing her knowledge with you.


For the Raspberry Cake
1 cup(s)
unsalted butter, softened
1/2 cup(s)
light brown sugar
1/2 cup(s)
white sugar
226 g
eggs (see notes)
2 tblsp
vanilla extract
1 tblsp
lemon zest
1 cup(s)
pastry flour
2 tsp
baking powder
1/2 cup(s)
fresh or frozen raspberries
batch of royal icing glaze, see below
fresh raspberries, for garnish
Royal Icing Glaze
1 cup(s)
icing sugar
1/4 cup(s)
egg whites
1 tblsp
lime juice
1 tblsp
lime zest
1 tblsp
white corn syrup
1-2 tblsp
lukewarm water

Directions 8 steps | 80 Minutes

Step 1

Preheat the oven to 400°F. Grease and line a 9x5-inch loaf pan with parchment paper. Measure and prep all ingredients.

Step 2

In a medium mixing bowl, cream the butter, brown sugar and white sugar together until light and fluffy about 5 minutes.

Step 3

Whisk in the eggs a little at a time. Once incorporated, beat for another minute. Mix in the vanilla extract, lemon zest and pastry flour.

Step 4

Mix in the baking powder and fold in the raspberries. Transfer the batter to the prepared loaf pan, tapping it three to four times to remove any air bubbles.

Step 5

Bake for 25 minutes at 400°F, rotating the pan halfway. If the cake is not done, bake about 10-15 minutes more. Let cool.

Step 6

While the cake is cooling, make the royal icing. Using either a hand blender with a whisk attachment or a whisk, add icing sugar and egg whites and mix for 1 1/2 minutes.

Step 7

Mix in the lime juice and zest. Then mix in the corn syrup. Adjust the consistency of the icing by adding one to two tablespoons of water.

Step 8

Pour the glaze over the cooled cake and refrigerate for 30 minutes. Garnish with fresh raspberries and enjoy!


226 grams of eggs is equal to about 4 1/2 large eggs.

Nutrition Per Serving
View All
34.6 g
8.2 g
72.3 g


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