Quick Delicious Cake recipe - Raspberry Lemon Cake | You will make this cake every day!

🍋🍓#cakes #lemoncake #baking #flour

This Raspberry Lemon Poke Cake is soft, buttery, moist and filled with juicy raspberry puree. It is finished with a silky white chocolate lemon ganache, giving every bite a perfect balance of fresh citrus flavour and sweet raspberry. 🍋🍓

The lemon cake is made with butter, oil, fresh lemon zest and lemon juice for a soft, tender crumb. 🍋🍓 While the cake is still warm, it is poked and filled with raspberry puree, then covered with a smooth lemon white chocolate ganache.

🍋🍓 This easy homemade cake is perfect for spring, summer, afternoon tea, celebrations or whenever you want a fresh fruity dessert that looks and tastes like a bakery cake.

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🍋🍓 Lemon Raspberry Cake:

A soft, buttery lemon cake filled with juicy raspberry puree and finished with a silky white chocolate lemon ganache. This cake is perfectly balanced with fresh citrus flavour and sweet raspberries, making it ideal for any occasion.

📌 Ingredients

For the Cake:
Butter – 110g (½ cup), softened, salted
Sugar – 200g (1 cup)
Lemon zest – 1 teaspoon
Vegetable Oil – 30ml (2 tablespoons)
Eggs – 2
Vanilla extract – 1 teaspoon
Plain flour – 200g (1⅓ cups)
Baking powder – 1 teaspoon
Milk – 100ml (⅓ cup + 2 tablespoons)
Lemon juice – 30ml (2 tablespoons)
Raspberry Filling
Fresh or frozen raspberries – 100g
Jam or jelly – 1–2 teaspoons (optional)
Lemon White Chocolate Ganache
White chocolate – 150g
Heavy cream – 80ml (⅓ cup)
Lemon juice – 1 tablespoon
Lemon zest – 1 teaspoon
Equipment
Measuring cup: 240ml
Baking pan: 20 × 20cm (8 × 8 inch)

📌 Method

Prepare the Cake:

Preheat the oven to 170°C (350°F). Line a 20 × 20cm (8 × 8 inch) baking pan with baking paper.
In a large bowl, rub the lemon zest into the sugar using your fingertips until fragrant. This helps release the natural lemon oils.
Add the butter and cream together with the lemon sugar for about 2 minutes, until light and fluffy.
Add the oil and beat for 1 minute until fully incorporated.
Add the eggs, one at a time if preferred, and beat for about 2 minutes, scraping down the sides of the bowl when needed.
Mix in the vanilla extract.
Sift the plain flour and baking powder directly into the bowl.
Gently fold the dry ingredients into the batter.
Add the milk and continue folding until almost combined.
Add the lemon juice.
Mix on low speed for about 15 seconds, or gently fold just until the batter is smooth. Do not overmix.
Pour the batter into the prepared baking pan and level the surface.
Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Prepare the Raspberry Filling:

Crush the raspberries with a fork.
Stir in 1–2 teaspoons of jam or jelly if using, to create a smoother filling.
Set aside.

🍋 Prepare the Lemon Ganache:

Place the white chocolate in a heatproof bowl.
Heat the heavy cream until just simmering.
Pour the hot cream over the chocolate and let it sit for 1 minute.
Stir until completely smooth.
Mix in the lemon juice and lemon zest.
Chill for about 10 minutes, or until slightly thickened but still pourable.

🍋🍓 Assemble the Cake:

While the cake is still slightly warm, poke holes all over the surface using the handle of a wooden spoon or a thick skewer.
Transfer the raspberry mixture to a piping bag and pipe it into the holes.
Pour the lemon white chocolate ganache evenly over the cake.
Sprinkle with a little extra lemon zest for a fresh finish.
Allow the cake to set for a few minutes before serving.