Name: Raspberry Cake
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Cuisine: New American
Ingredients: 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; 1 batch of royal icing glaze, see below; fresh raspberries, for garnish; 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

Ingredients

Servings:

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.