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Orange and Raspberry Cake

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A soft and tender orange and raspberry cake bursting with fresh citrus fragrance and tart, juicy berries. Finish it with a simple orange glaze for a bright and elegant dessert.

Ingredients

  • All-purpose flour
  • Baking powder
  • Fine salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs
  • Fresh orange zest
  • Fresh orange juice
  • Vanilla extract
  • Whole milk or Greek yogurt
  • Fresh or frozen raspberries
  • Powdered sugar, for the glaze
  • Fresh orange juice, for the glaze
  • Fresh orange zest, for the glaze
  • Fresh raspberries, for serving
  • Orange slices or zest, optional for serving
  • Powdered sugar, optional for serving

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar for a few minutes until pale, light, and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the orange zest and vanilla extract.
  5. Gradually add the dry ingredients, alternating with the orange juice and milk or Greek yogurt. Mix only until combined to avoid developing a dense crumb.
  6. Gently fold most of the raspberries into the batter, reserving a handful for the top. If using frozen raspberries, add them directly from the freezer without thawing.
  7. Transfer the batter to the prepared pan and smooth the surface. Scatter the reserved raspberries over the top.
  8. Bake for 40 to 50 minutes, or until the top is golden and a toothpick inserted near the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for about 15 minutes, then carefully transfer it to a wire rack and allow it to cool completely.
  10. Whisk powdered sugar with enough fresh orange juice to make a thick but pourable glaze. Drizzle the glaze over the completely cooled cake and finish with fresh orange zest. Allow the glaze to set briefly before slicing.

Notes

  • Do not thaw frozen raspberries before adding them to the batter, as they can release excess liquid.
  • To help prevent raspberries from sinking, lightly coat them with a spoonful of the measured flour before folding them into the batter.
  • Greek yogurt or sour cream can replace the milk for a richer, more moist cake.
  • Blueberries, blackberries, or mixed berries can be substituted for the raspberries.
  • For a lemon and raspberry variation, replace the fresh orange juice and zest with lemon juice and zest.
  • For an almond variation, replace a small portion of the flour with finely ground almonds and add a little almond extract.
  • The glaze can be omitted and the cooled cake dusted with powdered sugar instead.
  • Store covered at room temperature for up to 2 days or refrigerated in an airtight container for up to 4 days.
  • Freeze tightly wrapped, unglazed slices for up to 2 months and thaw before glazing and serving.

Nutrition

Find it online: https://thefamilycooking.com/orange-and-raspberry-cake/