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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!
Prep Time10 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake, easy dessert, raspberries
Servings: 1 round cake
Author: Lora


  • 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


  • 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.