Butter Raspberry Cake with Lemon Zest

Name: Butter Raspberry Cake with Lemon Zest
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 300 g Raspberry; 80 g Sugar

Tender, aromatic, and easy to make. The original combination of fragrant raspberries and lemon zest will surely win you over, and the simple method and accessible ingredients will make you want to add it to your recipe book.

4.8

(21)

Updated : 16 March, 2026

Easy

About 30 min.

Ingredients

Cake

300 grams

Raspberry

250 grams

Wheat flour

4

Eggs

200 grams

Butter

150 grams

Sugar

5 grams

Baking powder

1.5 grams

Vanillin

Soak

80 grams

Sugar

80 milliliters

Water

30 grams

Lemon zest

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

Screen ON

Step 1

Beat the butter with sugar.

Step 2

Mix in the eggs one at a time.

Step 3

Add the flour in parts together with baking powder and vanillin.

Step 4

Spread half of the batter into a 24 cm (about 9.5 in) pan.

Step 5

Scatter half of the raspberries over the batter.

Step 6

Spread the remaining batter on top.

Step 7

Scatter the remaining raspberries on top. Bake at 170°C / 338°F for about 50 minutes. Check doneness with a toothpick - it should come out dry.

Step 8

While the cake is cooling, make the soak: pour boiling water over the lemon zest and dissolve the sugar in it.

Step 9

When the cake has cooled, prick the surface with a toothpick.

Step 10

Pour the soak over the cake.

Author note

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