Raspberry and lemon cake
INGREDIENTS
- 430 ml (1 ¾ cup) of all-purpose unbleached floor
- 5 ml (1 teaspoon) of baking soda
- 1 ml (¼ teaspoon) of salt
- 125 ml (½ cup) of unsalted butter, softened
- 250 ml (1 cup) of sugar
- 1 lemon, zest only
- 1 egg
- 125 ml (½ cup) of milk
- 60 ml (¼ cup) of lemon juice
- 125 ml (½ cup) of raspberry jam
- 125 ml (½ cup) of fresh or frozen raspberries
PREPARATION
1. Place the grill in the center of the oven. Preheat the oven to 180°C (350 °F). Butter and line a square baking mold of 20 cm (8 inches) with a parchment paper while letting it hang on both sides.
2. In a bowl, combine the flour, baking soda and salt. Save for later.
3. In another bowl, cream the butter with an electric mixer with the sugar and the zest. Add the egg and whip until the mixture is smooth. Add the dry ingredients while alternating with the milk and juice.
4. In a small bowl, mix the raspberries and jam. Add 125 ml (1/2 cup) of the cake batter and mix vigorously. Save for later.
5. Divide the rest of the cake batter in the mold. Randomly add the raspberry cake batter on top. Using the tip of a small knife, pass through both pastes to create a marbled effect.
6. Bake for 35 to 40 minutes or until a toothpick inserted in the center of cake comes out clean. Let cool. Remove from pan and cool completely. Freeze if desired.
