Swedish Raspberry Cake
A decadent Swedish Raspberry Cake featuring a tender, buttery crumb infused with fresh raspberry flavor and a hint of lemon zest. Perfect for celebrations or teatime, its rich texture and vibrant berries make it a delightful treat for fruit lovers and those seeking a moist, flavorful dessert.
Ingredients
Instructions
- Cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Combine flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture alternately with sour cream, beginning and ending with the dry ingredients.
- Add grated lemon rind to the batter and fold in the dry raspberries gently.
- Pour the batter into a greased Bundt or angel food cake pan.
- Bake at 350°F (175°C) for approximately 1 1/2 hours, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before removing from the pan. May be frozen for later use.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming. You can substitute Greek yogurt for sour cream if preferred, or try using a mix of half whole wheat and half all-purpose flour for added nutrition. If fresh raspberries are unavailable, frozen ones can be used, but reduce the baking time slightly to prevent excess moisture in the cake.
Serving Suggestions
Serve the Swedish Raspberry Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious contrast. It pairs beautifully with a cup of coffee or tea, making it a perfect addition to brunch or afternoon gatherings. For a festive touch, garnish with additional fresh raspberries and a sprinkle of powdered sugar.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the fridge overnight and warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Raspberry Cake contains roughly 222 calories, with 4g protein, 33g carbohydrates, and 9g fat. It is an excellent source of vitamin C (30% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 768mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in this recipe. Just make sure to thaw them and drain any excess liquid before folding them into the batter to prevent the cake from becoming soggy.
What can I substitute for butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a plant-based butter alternative. Keep in mind that the flavor may vary slightly, but the cake will still be delicious.
How do I know when the cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with just a few crumbs attached. If it comes out wet with batter, it needs more time in the oven. Remember to check around the 1-hour mark to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).