Raspberry Lemon Cake

Crazy for raspberries right now! Cheap in retrospect to other fruits in Korea. These I made before going away for a weekend and kept in the freezer so I’d have them for Monday morning (or Sunday night) and they turned out great. Recipe taken from here. The Lemon Streusel topping made wayyy to much, so I froze it as it should last for 1 month.

Ingredients:

  • Cake
  1. 1 cup flour
  2. 1 tsp baking powder
  3. 11 TBSP butter, room temp
  4. 3/4 cup sugar
  5. 3/4 tsp salt
  6. 2 eggs
  7. 1 tsp vanilla/rum
  8. 1 cup raspberries
  • Lemon Streusel
  1. 6 TBSP butter
  2. 1 cup flour
  3. 1/2 cup sugar
  4. 3/4 tsp salt
  5. zest of 1 lemon
  6. 1/2 cup chopped almonds

Directions:

1) Preheat the oven to 350F/170C or toaster oven to 130C.

2) Mix the flour and baking powder in a small bowl.

3) Beat the butter in a large bowl until smooth.

4) Add the sugar and salt to the butter and mix.

5) Combine the eggs and vanilla/rum in another small bowl.

6) Add the egg mixture to the butter mixture and combine.

7) Add the flour mixture to the egg/butter mixture and combine.

8) Fold in the raspberries.

9) Make the lemon streusel by letting the cold butter sit at room temperature for 5 minutes.

10) Mix the flour, sugar, salt and lemon zest together.

11) Mix with the butter by hand until most of the butter clumps are gone.

12) Mix in the almonds.

13) Pour the raspberry batter into baking tins and smooth.

14) Top with the lemon mixture and bake for 50 minutes, or until a toothpick inserted comes out clean and the top is browned.

Lemon Raspberry Cake 004

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