Lemon Cake with Fresh Raspberries // Not Without Salt
Lemon Cake with Fresh Raspberries // Not Without Salt

Lemon Cake with Fresh Raspberries // Not Without Salt

I love that my husband knows which coffee cup I prefer my morning brew in.

I love that we pre-warm each other’s cup.

I love that I make the lunches because it’s his least favorite task and he ready’s the car so that my seat is warm before I get in.

I love that I know that one of my kidlets likes their blanket cold (five minutes in the freezer does the trick) and the other two prefer theirs to have a quick tumble in the dryer.

I love that they yell at me to cover my eyes when there is a snake on the TV or there is a photo of one anywhere near me.

I love that my mother-in-law always remembers to leave the ice out of my father-in-law’s water glass.

I love that when sick as a child my mom always knew that I needed one day to be doted on and then the next I needed someone to lovingly encourage me out of bed. She’s still the first I call when I’m sick.

And I love that I am a part of a group of friends who knows each others preferred cake flavor.

When you do life together long enough you get to know the little details; the seemingly mundane to most but important to those who know you and love you.

Amy, here is your cake.

Lemon Cake with Fresh Raspberries // Not Without Salt Lemon Cake with Fresh Raspberries // Not Without Salt


Heart shaped bundt pan available from Williams-Sonoma

* I’m in San Francisco tonight (Wednesday 2/4) at Omnivore Books 6:30. Actually the whole family will be there so please come say hello! 

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Lemon Cake with Fresh Raspberries

Adapted ever-so-slightly from Ina Garten


1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

1 pint raspberries


For the glaze:

2 cups confectioners’ sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

1/2 vanilla bean, seeds scraped (optional)




Preheat the oven to 350 degrees F. Grease and flour 1 large bundt pan or  2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.


Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.


Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Add 1/3 of the batter of the bundt or loaf pans then scatter 1/2 of the raspberries on the batter. Add another 1/3 of the batter then top with the remaining raspberries then finish with the rest of the batter. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.


Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.


For the glaze, combine the confectioners’ sugar,  lemon juice, and vanilla bean, if using, in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.



66 Responses to “Lemon Cake with Raspberries”

  1. Belinda @themoonblushbaker

    This is a seriously stella and love filled cake. I am firm believer in using your heart bundt pan more often because the glaze shot was beautiful! Also your letter to your family made me well up because it is was emotive.

  2. Kathryn

    It’s so easy not to notice or to become blind to those little details that express our love for each other. As ever, your posts make me think and resolve to appreciate what I have more. Plus how can you not love a heart-shaped cake?

  3. saltandserenity

    Thanks for the reminder that all those little mundane details are what make for a very rich and fulfilling life!
    I had resolved to not buy anymore kitchenware but how can I not buy this adorable heart cake pan?
    Lovely post!! Lucky Amy!

  4. Cynthia Hule

    Love the thoughts about how we can do little things to brighten others day/show we really know them. It’s nice when someone does those things that become a little sacred routine.

    Have a great trip!

  5. Maria

    It’s our 6th wedding anniversary this weekend and this is the perfect cake to help us all celebrate! Is there anything better than lemon?!

  6. Emily @ Life on Food

    This post is so cute. And I love that gorgeous cake. I have always been lucky in love on Valentines Day so I don’t know if my opinion is skewed but I do enjoy it as a holiday.

  7. El

    What a gorgeous cake. Beautifully photographed too. And congratulations on your new book as well. It looks wonderful and I can’t wait to pick up a copy!!

  8. Liz @ Floating Kitchen

    What a beautiful post. Great reminder that it’s the little things that make our life “our life”. Love it. And what a gorgeous cake! Going to have to get me one of these pans.

  9. anna @ annamayeveryday

    What a beautiful, delicious looking cake, I love that tin. There is something so heart warming about knowing the foibles of your loved ones, and being able to make their day with a little thoughtful something. It is my daughters’ birthday today and I was so thrilled to see her face when I saw how her gifts were just so right, simply because I know her so well.

  10. Anna

    You touched me with your words. It is with moist eyes that I commit to making this cake for someone special. Thank you I needed this post today even if I didn’t know it.

  11. Leanne

    I love this post and the affection i feel you have towards your husband. My hubby and I have been married 25 years this year and he is actually planning something for it as he normally doesn’t celebrate every event. I love him for that. Enjoy your day, you made mine with this read.

  12. Katharine

    Just made this for my boyfriend and his boys (6 and 9 🙂 for valentines day. Quick question about the vanilla in the icing… Do I chop it at all? Or just combine it? I’ve never worked with a vanilla bean before. Thank you for assistance!

  13. Brian @ A Thought For Food

    It really is all about the little things. I have to remind myself that sometimes… but this weekend, with all the snow and with Eric and I having to each do tasks to keep our world in order, I definitely got to see this in full action. Hope you two had a lovely Valentine’s Day!

  14. Sis Adger

    I made this! But with blueberries instead of raspberries. LOVE. I wondered if the lemon would be super powerful in the cake, syrup, AND glaze, and yes, it is, but this cake would not have the personality it has without all that lemony goodness. Everyone who tried it remarked on the lemon pow and then said how they loved it.

    This one’s a keeper!

  15. Patty

    We have many bags of frozen raspberries from our organic garden. That makes me not want to have to buy some from the store. Is it possible to use them in this? If so, how would I need to adjust the recipe for them?

    Appreciate the help!

  16. Steve

    Hi! Made this for Mothers Day, and it is indeed a beautiful cake! I will have to say, there was way too much lemon for me. I like lemon desserts as much as the next guy, and it’s not bad, but I guess the best way to phrase it is I felt it was not balanced. Needless to say, I still got brownie points for baking a cake on Mother’s Day, so all in all this was still a win!

  17. Judi

    This is delicious…it’s made my wedding cake list! Do you think it will freeze o.k.? Should I do the lemon syrup before or after I defrost it?

    Thank you!


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