Raspberry and Lemon Torta
Tana Ramsey's Raspberry Lemon Torta is a really easy to make cake. The cake is made with flour, butter, bright lemon zest, and is bursting with gorgeous raspberries. It truly is a perfect Spring cake!
Servings: 1 round cake
Ingredients
- 1 stick unsalted butter melted and cooled
- 2 cups raspberries
- juice 1/2 lemon
- 1 cup turbinado or granulated sugar
- 3 eggs
- 1 1/2 cups all-purpose flour
- 2 tsps baking powder
- finely grated zest 1 organic lemon
Instructions
- Preheat oven to 325 F. Butter an 8-inch round baking and line the bottom with parchment paper.
- In a small bowl, add the raspberries and lemon juice.
- In another small bowl whisk together the flour, baking powder and lemon zest.
- In a medium sized bowl whisk the sugar and eggs until pale and thick.
- Carefully fold in the flour mixture. Stir in the melted butter.
- Spoon in the batter into your prepared baking pan and add the raspberries including juice on top.
- Sprinkle the top with sugar. (I used turbinado sugar)
- Bake for approximately 50-60 minutes, or until a toothpick inserted in the middle comes out clean.