Lemon and Raspberry Cake
Raise your hand if you like cakes!
Well, if you have your hand high up in the air right now, a visit to France is what you need. They take desserts very seriously. So you can imagine I’m having a blast in Paris. Especially when you know that having a dessert after both lunch and dinner are perfectly normal over here.
Because, you know, no decent meal is finished without a proper sweet dessert. Anyone knows that, right?
Now, I can’t wrap my head around it, but there are people out there who don’t care a thing for sweet cakes and pies. People who always pick the cheese (which is not a bad choice, I usually try to get both, cheese AND a sweet dessert. If I can fit both in, that is).
I even have a friend who’s really not into desserts and sweet stuff, but who does love baking. So imagine, she’s making the best cakes all the time (cause she’s very good at it too!) and afterwards gives everything away.
If you’re baking something for someone who’s not too keen on sweet cakes, this lemon and raspberry cake is the thing for you. Since it’s not too sweet and has that lemony tanginess. And by baking it in a low, square form you’ll reduce the time in the oven with about one third of that of a normal cake. The crème fraîche makes sure the cake doesn’t get too dry.
- 300 gr (2 + ½ cups) of all purpose flour
- 1 tbsp of baking powder
- 150 gr (1/2 cup + 2 tbsp) of unsalted butter at room temperature
- 225 gr (1 cup + 2 tbsp) of sugar
- 3 eggs
- 200 ml (3/4 cup + 1 tbsp) of crème fraîche
- Zest and juice of 2 untreated lemons
- 2 handfuls of raspberries (fresh or frozen, I used frozen)
- Preheat the oven to 180 C (356 F)
- Mix the butter and the sugar for a few minutes
- Mix in the eggs, one by one
- Mix in the lemon zest and juice
- Mix in the crème fraîche and the baking powder
- Fold in the flour with a spatula, don't use the mixer, handle the mixture with care at this stage
- Line your square cake form with baking paper
- Use your spatula to divide the mixture over the cake form, it should be about 2 cm/1 inch high
- Take the raspberries and divide them, press them lightly into the mixture
- Bake for 35 minutes, or until golden and a skewer comes out clean and dry