Raspberry Lemon Spring Easter Cake Recipe

Celebrate spring and Easter with this stunning Raspberry Lemon Cake! Inspired by a Morrisons magazine recipe, this beautiful cake is perfect for springtime gatherings or a delightful Easter dessert. The vibrant raspberry and zesty lemon flavors combine for a truly unforgettable treat. Get ready to impress your friends and family with this show-stopping cake!

Prep Time 20 mins
Cook Time 45 mins
Calories 1166.3 kcal
Protein 29g
Rating 5.0 (1 Reviews)
Raspberry Lemon Spring Easter Cake 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Lemon Spring Easter Cake

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How to Make Raspberry Lemon Spring Easter Cake

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the raspberries and lemon zest.
  6. Pour the batter into the prepared pan and bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice if needed to reach desired consistency.
  9. Once the cake is completely cool, pour the glaze over the top, allowing it to drizzle down the sides. Garnish with fresh raspberries and lemon zest (optional).
  10. Enjoy your delightful Raspberry Lemon Spring Easter Cake!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

385g

Fat

164g

Carbs

47g