Smashed Raspberry Lemon Cake
HB-12104 · Hand-built original · American
A gluten-free lemon yogurt cake with raspberries folded through the batter, topped with lemon zest and a lemon powdered sugar glaze.
AmericanDessert52 minServes 8473 kcalVegetarian
Main ingredient: raspberry
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:8quantities adjust to match
Ingredients
- 2 Cups Gluten-Free 1:1 Baking Flour (loose scoops - not packed)
- 2 Teaspoons Baking Powder
- 1 1/4 Cups Granulated Sugar
- 1/2 Cup Salted Butter (melted)
- 2 Eggs
- 1 Cup Greek Yogurt (plain)
- 2 Teaspoons Vanilla Extract
- 8 Ounces Frozen Raspberries (slightly defrosted)
- 1 Tablespoon gluten-free 1:1 baking flour
- 2 Lemons (zested)
- 2 Tablespoons Lemon Juice
- 1 Cup Powdered Sugar (or monk fruit powdered sugar)
Method
- Heat the oven to 350°F on convection. Line the bottom of a 9x3-inch springform pan with parchment and grease the sides.
- Mix the flour and baking powder in a medium bowl and set aside.
- Cream the melted butter with the granulated sugar and eggs until smooth and light in color, then whisk in the vanilla and Greek yogurt.
- Add the dry ingredients to the wet in two batches and mix until a batter forms.
- Toss the slightly defrosted raspberries with the tablespoon of flour and the zest of one lemon, then fold the berries into the batter.
- Scrape the batter into the pan, smooth the top, scatter the remaining lemon zest over it and bake for 35 to 40 minutes until a toothpick comes out clean.
- Stir the lemon juice and powdered sugar into a smooth glaze while the cake bakes. Cool the cake completely, pour the glaze over the top, garnish with more raspberries and slice.
Prep: 15 min · Cook: 37 min
Nutrition (per serving, where published)
473 kcalCalories
5.9 gProtein
78.3 gCarbs
16.3 gFat
9.4 gSaturates
4.4 gFibre
17.6 gSugars
736 mgSodium
82 mgCholesterol
160 mgPotassium
140 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data