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
- 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.