Lemon Raspberry Tea Cake

This lemon raspberry tea cake is super easy (nothing fancy in the ingredient department) and LOADED with juicy raspberries and bright, fresh lemon flavor.

Hey friends! Whew, the book is FINALLY turned in!! I’ve been thinking I’d like to write about the cookbook-writing process here…would that interest you? I have a lot of thoughts that I would love to share if you’re interested. I get to see the manuscript one more time, for several weeks in May, and I believe at that point it will be all put together with photos + recipes…how exciting is that??!?!

The one thing that isn’t finalized is the name…if you can believe it. So here are some of the names being thrown around: Decadent Cookie Cravings, Cookie Cravings, The Cookie Book, The Gourmet Cookie Book and Ooey Gooey Gourmet Cookies. Tell me what ones you like — I really want to know!! Let me know your thoughts in the comments below (or email me). I definitely have some favorites but there are a lot of people invested in the book at this point, so we have to balance everyone’s wants/desires/ideas.

We have a release date as well!! This shouldn’t change…and if it all goes as scheduled it will be released just after mid-September. I’m going to hold off on the official release date until we know we’ve made it through these final stages without a hitch. And I can’t wait until we can start PRE-ORDERS!! Can you even!?!?!?!

There are three recipes that have been deleted from the book…not because they suck, but because of room. I tend to be a wee winded with recipe-writing…I just want all of the details in there. So I will be sharing those recipes in the upcoming months, as well as some other stuff that had to be omitted because of space constraints…like what’s in the DisplacedKitchen (you wanna know, right?) and how to ensure perfect cookie success. Shall we call that: Baking Like a Baller?? Maybe that should be my new site name…

Let’s chat about this lemon raspberry tea cake… I had to make something for a collaboration I did with All-Clad, but I didn’t have to create an original recipe for them (it was more about a Lemon Raspberry Tea Cake Recipe by Rebecca Firth | DisplacedHousewife

Lemon Raspberry Tea Cake Recipe by Rebecca Firth | DisplacedHousewife

Lemon Raspberry Tea Cake Recipe by Rebecca Firth | DisplacedHousewife

Lemon Raspberry Tea Cake Recipe by Rebecca Firth | DisplacedHousewife

Lemon Raspberry Tea Cake Recipe by Rebecca Firth | DisplacedHousewife

Lemon Raspberry Tea Cake

Makes One Tea Cake

INGREDIENTS

  • 3/4 cup + 1 teaspoon granulated sugar, divided
  • ¼ cup sunflower seed oil
  • 4 tablespoons (2 oz) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons fresh lemon zest (about 2 lemons)
  • 1 teaspoon real vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup buttermilk, shaken and at room temperature
  • 12 oz fresh raspberries*
  • 1 teaspoon fresh lemon juice

For the Glaze

  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 3 thin lemon slices for the top (optional)

INSTRUCTIONS

  1. Preheat the oven to 375 F. Grease a 1.9 qt loaf pan** and line with parchment paper.
  2. In an electric stand mixer fitted with the paddle attachment***, mix the granulated sugar, oil and butter on medium for 4 minutes or until completely blended together. With the mixer on low, add in the eggs, one at a time, taking care that each is well blended before adding in the next. Add in the lemon zest, vanilla and mix for 1 minute more or until combined. Scrape down the sides and bottom of the bowl to make sure everything is well blended.
  3. In a medium bowl whisk together the flour, baking soda, cinnamon and sea salt. With the mixer on low, add 1/2 the flour mixture to the sugar mixture and mix until combined. Alternate between adding 1/2 the buttermilk and the remaining flour mixture (ending with the last of the buttermilk), making sure each addition is fully combined before adding in the next. Take the bowl out of the mixer and use a spatula to fold in the raspberries until evenly distributed throughout. Scoop the batter into the loaf pan filling until just ¾ full. Drizzle the remaining 1 teaspoon of sugar + 1 teaspoon lemon juice evenly over the top. Let sit for 15 minutes before putting in the oven; this helps the cake get a wee more rise (and is optional). Bake for 50-55 minutes in the center of the oven or until a toothpick comes out clean. You want the top to be puffed up and golden and a toothpick inserted into the center should come out mostly clean, with the tiniest smidge of cake on it.
  4. Let cool in the tin for about 30ish minutes, then use a butter knife and the parchment overhang to help get it out of the pan to finish cooling on a rack.
  5. Once cool, whisk the glaze together in a small bowl. You want the glaze to be thick, so add extra milk sparingly. Drizzle over the top of the cake and let set for 15-30 minutes before serving. If feeling frisky, place three, super thin lemon slices over the top.
  6. If you make this lemon raspberry tea cake, tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous creation!!

*I got a note from someone that their raspberries sunk to the bottom. I didn’t have that problem when testing, but baking can be like that sometimes! You can toss your berries in 1-2 tablespoons of all-purpose flour before adding to the cake batter and this can help remedy that!

**I used this pan from Ikea (not sponsored). Something in the 9X5-ish range should work (don’t go smaller). Just take care not to fill over 3/4s full, as the cake will rise quite a bit. 

***This lemon raspberry tea cake was originally created using the All-Clad Prep&Cook (for a sponsored Instagram post)…if you’re using the Prep&Cook, use the kneading/crushing blade with the P3 pastry program and run the machine for several minutes at step 2, then add your dry ingredients to the bowl alternating with the buttermilk and run the machine for several minutes more until blended. Fold the berries in by hand.

***This can also be made with a bowl, spatula and some arm muscle.

Lemon Raspberry Tea Cake

This lemon raspberry tea cake is super easy (nothing fancy in the ingredient department) and LOADED with juicy raspberries and bright, fresh lemon flavor.
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Course: Cake
Cuisine: Dessert
Servings: 1 tea cake

Ingredients

  • 3/4 cup + 1 teaspoon granulated sugar divided
  • ¼ cup sunflower seed oil
  • 4 tablespoons 2 oz unsalted butter, room temperature
  • 2 large eggs room temperature
  • 2 tablespoons fresh lemon zest about 2 lemons
  • 1 teaspoon real vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 1 cup buttermilk shaken and at room temperature
  • 12 oz fresh raspberries*
  • 1 teaspoon fresh lemon juice
  • 1 ½ cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon milk
  • 3 thin lemon slices for the top optional

Instructions

  • Preheat the oven to 375 F. Grease a 1.9 qt loaf pan** and line with parchment paper.
  • In an electric stand mixer fitted with the paddle attachment***, mix the granulated sugar, oil and butter on medium for 4 minutes or until completely blended together. With the mixer on low, add in the eggs, one at a time, taking care that each is well blended before adding in the next. Add in the lemon zest, vanilla and mix for 1 minute more or until combined. Scrape down the sides and bottom of the bowl to make sure everything is well blended.
  • In a medium bowl whisk together the flour, baking soda, cinnamon and sea salt. With the mixer on low, add 1/2 the flour mixture to the sugar mixture and mix until combined. Alternate between adding 1/2 the buttermilk and the remaining flour mixture (ending with the last of the buttermilk), making sure each addition is fully combined before adding in the next. Take the bowl out of the mixer and use a spatula to fold in the raspberries until evenly distributed throughout. Scoop the batter into the loaf pan filling until just ¾ full. Drizzle the remaining 1 teaspoon of sugar + 1 teaspoon lemon juice evenly over the top. Let sit for 15 minutes before putting in the oven; this helps the cake get a wee more rise (and is optional). Bake for 50-55 minutes in the center of the oven or until a toothpick comes out clean. You want the top to be puffed up and golden and a toothpick inserted into the center should come out mostly clean, with the tiniest smidge of cake on it.
  • Let cool in the tin for about 30ish minutes, then use a butter knife and the parchment overhang to help get it out of the pan to finish cooling on a rack.
  • Once cool, whisk the glaze together in a small bowl. You want the glaze to be thick, so add extra milk sparingly. Drizzle over the top of the cake and let set for 15-30 minutes before serving. If feeling frisky, place three, super thin lemon slices over the top.

Notes

*I got a note from someone that their raspberries sunk to the bottom. I didn't have that problem when testing, but baking can be like that sometimes! You can toss your berries in 1-2 tablespoons of all-purpose flour before adding to the cake batter and this can help remedy that!
**My pan is from Ikea. Something in the 9X5-ish range should work (don't go smaller). Just take care not to fill over 3/4 full, as the cake will rise quite a bit.
***This lemon raspberry tea cake was originally created using the All-Clad Prep&Cook (for a sponsored Instagram post)...if you're using the Prep&Cook, use the kneading/crushing blade with the P3 pastry program and run the machine for several minutes at step 2, then add your dry ingredients to the bowl alternating with the buttermilk and run the machine for several minutes more until blended. Fold the berries in by hand.
***This can also be made with a bowl, spatula and some arm muscle.
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

 

On My Mind
  • I’ve been taking Broma Bakery’s photography course and loving it. These photos have a less contrasty look than my usually photos…what do you think? It’s been fun to play around with editing and learn some new photography tips.
  • Let me know in comments or via email where you’re located…it will be helpful in terms of planning where I’m going to go when my book releases!
  • That’s it. Be back next week. Yay!

Rebecca xoxo

 

56 Comments

  • Laura | Tutti Dolci April 16, 2018 at 4:32 AM

    The Gourmet Cookie Book or Cookie Cravings! Can’t wait!! xo

    Reply
  • Cosette Posko April 15, 2018 at 4:54 PM

    Sooooo excited for you Rebecca! What a huge accomplishment, I can’t wait for a copy, soooo much baking fun ahead. I love the simplicity of The Cookie Book or The Gourmet Cookie Book…but I think any will do fabulous! And this cake Love it!

    Reply
    • Rebecca Firth April 15, 2018 at 7:14 PM

      Thank you so much Cosette!! I can’t wait to share…and I love those names too!! xox

      Reply
  • Anita Sargent April 15, 2018 at 4:15 PM

    The Cookie Book is my fav. Would love videos if something is a little difficult to explain. Loved your scone vids!!
    Love ALL your recipes. You are my favorite to follow! Your recipes are the best. Love the detailed instructions.

    Reply
    • Rebecca Firth April 15, 2018 at 4:33 PM

      Love that one too!!!! Thank you thank you thank you!!!! For all of this. Videos would be so fun…I’m thinking a series of three… I appreciate your feedback so much!! Have a wonderful day!!! xoxo

      Reply
  • Karen April 15, 2018 at 3:56 PM

    Omg, where do I start?? 1) The Cookie Book -it matched your no frills, no muss, simple and direct approach to the tums you create. 2) I would take any gift for a preorder buuut an exclusive print would be divine! 3) Videos sound fun. The only reason I know how to make a scone is because of your detailed writing so detail away! 3) I’m in Nor*Cal (near Sacramento or Bay Area) and would come anywhere to see you. Omg congrats on the journey and I can’t wait to get my hands on that book!

    Reply
    • Rebecca Firth April 15, 2018 at 4:30 PM

      First, thank you so much for all your kind words!! These notes make my heart full! I will definitely be coming up to the Bay Area…it’s so close to me and I have heaps of followers up there…not totally sure where or when, but it will happen!! As for the pre-order gift…I’ve been leaning towards both of those…I am hoping to finalize my plans in the next few weeks…so I will keep you posted!! xox

      Reply
  • Holly April 15, 2018 at 2:25 PM

    The Cookie Book gets my vote! Can’t wait to make this cake :)

    Reply
    • Rebecca Firth April 15, 2018 at 3:15 PM

      I love love love that title!!! I hope you love the cake!! xox

      Reply
  • Erin Clarkson April 15, 2018 at 12:46 PM

    HI I’M SO GLAD YOU’RE BACK ON THE INTERNET.

    xoxo

    Reply
    • Rebecca Firth April 15, 2018 at 3:16 PM

      Me too Erin!!! I really love what we do!!! Miss you!! xox

      Reply
  • Lori (southerngirleats) April 15, 2018 at 9:14 AM

    Can I first say how THRILLED I am that you turned in all in and all your hard work is coming to fruition! So so excited for you & I can’t wait to preorder the book.

    I definitely love Cookie Cravings & The Gourmet Cookie book for the titles.

    Oh and most definitely we want to read and hear all about what didn’t make the book! Plus about the process and how you kept your sanity. Wine anyone ? Haha

    This cake- I’ve been waiting to see this recipe and it’s beggin to be made and eaten. So I do believe you’ll find me at the farmers market this morning hoping to find raspberries for this cake.

    Reply
    • Rebecca Firth April 15, 2018 at 3:28 PM

      It’s getting so close!! I love both of those titles too—can’t wait to see what we all settle on… surprisingly, I drank very little during the whole process. I feel even one glass of wine the next day (when did I become such a pansy?! ) and I just wanted to be as sharp as possible…so much detail goes into the whole process. …I hope you’re able to find raspberries!! Can’t wait to see!! xoxo

      Reply
  • Christine April 15, 2018 at 8:38 AM

    Definitely Cookie Cravings – it’s the best for your ultimate delicious cookies!

    Reply
  • Kimberly April 15, 2018 at 7:50 AM

    The Gourmet Cookie Book or Decadent Cookie Cravings
    This is how I see you, gourmet & decadent with your incredibly successful, delicious, creative recipes. Although, I also see you as my sweet and salty baker.
    Love the pictures! Can’t wait to see your book! And, I’m making this lemon raspberry cake tomorrow for brunch. Love all the zest. Perfect timing!

    Reply
    • Rebecca Firth April 15, 2018 at 3:22 PM

      I would be pretty happy with four of the five titles being bounced around!! Both of those are great!! I hope you’ll send me pictures of the cake!!! Lots of love!! xox

      Reply
  • Robin Hoode April 15, 2018 at 3:43 AM

    Thanks for sharing this recipe. May I ask what type cinnamon you used ? I’ve been considering an”upgrade” to my assortment of baking spices and cinnamon is on my list. Thanks again.
    BTW, your video of this recipe was excellent but me thinks that I will not be buying a $1,000.00 tabletop kitchen appliance anytime soon but I must admit that you make making this cake look awful easy using that thing.

    Reply
    • Rebecca Firth April 15, 2018 at 4:26 PM

      Hi Robin! This somehow ended up in my spam folder?! So…I’ve been using Ceylon Cinnamon and I’ve been loving it. It was sent to me by Rodelle and I’ve been loving their products (we aren’t working together…just genuine feedback). In regards to the Prep&Cook it did make making this a breeze…but I get that not everyone has that to spend on kitchen items which is why I wanted to give several ways to make this. It’s fundamentally a simple little cake. I hope you enjoy it!! xoxox

      Reply
  • Deborah April 15, 2018 at 1:32 AM

    Cookie Cravings or The Cookie Book. So happy and excited for you. I can’t wait to get my copy.

    Reply
    • Rebecca Firth April 15, 2018 at 3:27 PM

      Love both of those!! I can’t wait for you to have a copy!! And I’m so excited to see you in October!! xox

      Reply
  • Teri Turner April 15, 2018 at 1:32 AM

    the cookie book
    cookie cravings

    Reply
  • Hilary April 15, 2018 at 12:02 AM

    Here are my faves in order:
    1 – The Cookie Book (BOOM)
    2 – Gourmet Cookie Book
    3 – Cookie Cravings
    4 – Decadent Cookie Cravings

    So excited for you!!!

    Reply
    • Rebecca Firth April 15, 2018 at 3:28 PM

      We almost have the same order!!! Thanks for weighing in!!! xox

      Reply
  • Stephanie April 14, 2018 at 11:36 PM

    I like ‘The Cookie Book’! It’s so official- your cookie book is all anyone would need. Xoxo

    Reply
    • Rebecca Firth April 15, 2018 at 3:25 PM

      Would you be available for marketing this fall?! ;)

      Reply
  • Jennifer Emilson April 14, 2018 at 10:34 PM

    Totally the ‘Cookie Book’ or ‘Gourmet Cookie Book’ !! And this loaf needs to be baked at this end as well! Love Jen

    Reply
  • Naomi Gingerich April 14, 2018 at 10:32 PM

    Definitely Gourmet Cookie Book. So proud of you.

    Reply
    • Rebecca Firth April 14, 2018 at 10:44 PM

      Thanks Naomi!! I like that name a lot too!! xox

      Reply
  • Sally Beth April 14, 2018 at 10:24 PM

    Gorgeous cake! For the book I like the smplicity of The Cookie Book or Cookie Cravings.

    Reply
  • Jim April 14, 2018 at 10:24 PM

    1 – Cookie Cravings
    2 – The Cookie Book
    3 – Decadent Cookie Cravings
    4 – The Gourmet Cookie Book
    NO – Ooey Gooey Gourmet Cookies.

    Reply
  • Husbands That Cook April 14, 2018 at 9:42 PM

    We are with Christine!

    The Cookie Book

    The Gourmet Cookie Book

    We are so excited!!!

    Reply
  • Miriam April 14, 2018 at 9:04 PM

    I’d have to say for me, Decadent Cookie Cravings is the winner because it is reflective of the kind of sinfully delicious & at the same time, beautiful recipes that you make. I am hoping to pre-order your book when the date is set. Though I live on the other side of the planet (literally!) can’t wait to see all that you’ve put into this book.
    xoxo all the way from the Maldive Islands.

    Reply
    • Rebecca Firth April 14, 2018 at 10:26 PM

      I wanna be in the Maldives!!! Thank you for the feedback and sweet words—it means a lot!! Much love from this side of the world!!! xox

      Reply
  • Miriam April 14, 2018 at 9:02 PM

    I’d have to say for me, Decadent Cookie Cravings is the winner because it is reflective of the kind of sinfully delicious & at the same time, beautiful recipes that you make. I do plan on pre-ordering your book when the date is set. Though I live on the other side of the planet (literally!) can’t wait to see all that you’ve put into this book.
    xoxo all the w ay from the Maldive Islands.

    Reply
  • Karen @ Seasonal Cravings April 14, 2018 at 8:44 PM

    I’ve missed your lovely face in my inbox! This cake looks fresh and springy, perfect for the warm weather we are finally having here.

    Reply
    • Rebecca Firth April 14, 2018 at 10:27 PM

      That’s so nice to hear, thanks Karen!! I’m glad to be back!! xox

      Reply
  • Marissa April 14, 2018 at 8:40 PM

    Would love to hear about the book-writing process!

    Reply
    • Rebecca Firth April 14, 2018 at 10:28 PM

      I’d love to talk about it!! It’s been a fascinating eight months!! xox

      Reply
  • Ron April 14, 2018 at 6:47 PM

    These look great! Can’t wait to test the recipe

    Reply
  • Christine April 14, 2018 at 6:30 PM

    Love this! Would be so delicious with my morning tea! And I like The Cookie Book and The Gourmet Cookie Book!

    Reply
    • Rebecca Firth April 14, 2018 at 6:36 PM

      Would love to be able to share with you!! And I like those titles too!! xoxo

      Reply
  • Hermione April 14, 2018 at 5:35 PM

    This looks so yummy!! I can’t wait to test the recipe out!

    Reply
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