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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


  • 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


  • 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.


*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