Downeast Raspberry Cake
Delightfully moist and bursting with vibrant berry flavor, the Downeast Raspberry Cake is the perfect showcase for fresh, juicy raspberries. This easy-to-make dessert features a tender, buttery crumb balanced by the natural tartness of raspberries and a zesty lemon glaze drizzle. Ideal for casual gatherings or special occasions, this homemade cake is prepared in under an hour, with a simple yet elegant presentation that’s sure to impress. From its fluffy texture to the irresistible glaze, every bite of this raspberry-infused treat feels like a celebration of summer. Whether served with tea, coffee, or on its own, the Downeast Raspberry Cake is a comforting yet sophisticated recipe that effortlessly blends sweetness and tang for a dessert everyone will love!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 1.75 cups Granulated sugar
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 2 cups Fresh raspberries
- 0.5 cup Powdered sugar
- 1.5 tablespoons Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together with a hand mixer or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
With the mixer on low speed, alternate adding the flour mixture and the milk to the wet ingredients in 3 additions, beginning and ending with the flour. Mix until just combined. Do not overmix.
Gently fold in the fresh raspberries using a spatula, taking care not to crush them.
Pour the batter into the prepared baking pan, spreading it evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice to make a tangy glaze.
Drizzle the glaze over the cooled cake, ensuring it’s evenly distributed.
Slice the cake into squares or rectangles and serve. Enjoy your Downeast Raspberry Cake with a warm cup of tea or coffee!
Nutrition Facts
Calories |
3802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 773 mg | 258% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 687.4 g | 250% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 434.0 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 508 mg | 39% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
