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.
Nutrition & Diet Analysis (per serving)
578
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).