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Spelt Raspberry Lemon Cake

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Spelt Raspberry Lemon Cake

Here is another new spelt flour cake recipe; Spelt Raspberry Lemon Cake. This moist and light spelt cake combines two of my favourite flavours, lemon and raspberries, that cake is not too sweet and perfect with a cup of tea or coffee.
I usually make this raspberry lemon cake with frozen raspberries as I always have them in my freezer, but if you have access to fresh raspberries add these instead.

I have made this with white spelt flour from Craggs & Co but would also work using plain flour or even self-raising flour. Tip if you're using self-raising flour leave out the baking powder.
Takes = 20 mins prep
Bakes = 45 mins
Makes = 23cm round – 8-10 pieces

Ingredients

  • Fresh or frozen raspberries – 100g to 150g  (3/4 cup to 1 cup)
  • White Spelt Flour  – 165g (about 1+ 1/3 cup)
  • Unsalted butter (cubed room temperature) – 165g (about 3/4 cup)
  • Caster Sugar – 150g (about 3/4 cup)
  • Baking Powder – 2 tsp
  • Bi Carbonate of Soda – 1/2 tsp
  • Small Lemon – zest - 1 tsp + juice 1 tbsp
  • Milk (oat milk works well too) – 3 tbsp
  • Greek Yoghurt – 1 tbsp
  • Eggs – 3
  • Icing sugar sprinkle

Raspberry Drizzle (optional)

  • Cream cheese – 50g
  • Sifted icing sugar – 70g
  • Raspberry juice – 1-2 tsp

Method

  1. PREHEAT oven 160˚C fan, 180˚
  2. BUTTER and line a 23cm (9 inch spring form tin) or square tin.
  3. MIX in a small bowl or jug the lemon juice to milk and let it curdle slightly about 10 mins.
  4. WHIP butter and castor sugar together until fluffy and pale in colour.
  5. ADD eggs one at a time.
  6. ADD in zest and yoghurt to the curdles milk mix until just combined.
  7. ALTERNATE between adding flour, the lemon/yoghurt mix. Ending with flour.
  8. TOSS the raspberries in a little flour (about 1 tbsp), this stops them from sinking to the bottom of the batter.
  9. POUR batter into your baking tin and drop in the raspberries. * in the video I folded them in. Even though I folded them in flour they sunk but the cake still tastes amazing.
  10. BAKE in warm oven for 35-40 minutes, until golden, test with a cake skewer and ensure the skewer comes out clean. If you would like a few more raspberries bake for 10 minutes then drop a few more gently on the top.
  11. COOL before serving dust with icing sugar or drizzle with a raspberry cream cheese drizzle.
  12. DRIZZLE – add cream cheese to the sifted icing sugar and mix wit a spoon until combine and smooth, add a few drops of the raspberry juice (or pink food colouring if you don't have any juice from your raspberries).

SUE'S BAKING TIPS

  • RASPBERRIES – when I filmed the video I only put in 100g but should have added more.
  • RASPBERRY DRIZZLE – I always have frozen raspberries in the freezer. I defrost 1/2 cup then use the liquid from the defrosted raspberries for my drizzle. You can mash up the fresh raspberries and sift through a sieve to remove any seeds. I find this a little labour intensive and like the quicker option.
  • OAT MILK – I often use oat milk in my cakes it works well in recipes like this is you would like to swap out the whole milk
  • FLOUR – if you would like to use self-raising flour then skip using the baking powder. Using plain flour or all-purpose flour use the same quantities and leavening additives.
  • NO RASPBERRIES – swap out for blueberries, strawberries or this cake would be perfect left as a plain lemon cake. Add a lemon drizzle on top instead - add lemon juice to flavour instead of raspberry liquid.
  • NO GREEK YOGHURT – add lemon juice to the milk and curdle it.