Lemon Raspberry Cake Squares
These cake squares are moist and dense, and full of flavor. To the blend of raspberry and lemon, we add a touch of ginger for the perfect balance of spicy, tart and sweet. They keep well in the fridge for up to a week of snacks and coffee breaks.
Course Dessert, Snack
Cuisine American
Fruit
- 3/4 cup raspberries
- 1 teaspoon brown sugar
- 1/2 teaspoon ginger
- 1 tablespoon flour
Cake Batter
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon powdered ginger
- 1 lemon zest & juice
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 egg
- 1/4 cup Greek yogourt
- 1/8 cup milk
Fruit
In a small bowl, measure the raspberries. If they are on the larger side, you can cut them in half so they are better distributed throughout the cake.
Sprinkle the berries with 1/2 teaspoon ginger, brown sugar and 1 tablespoon flour. Blend carefully with a spoon, trying to keep the fruit intact, while coating with the other ingredients.
Set aside for now.
Cake Batter
In a large mixing bowl, blend the flour, baking powder, salt, 1 1/2 teaspoons ginger and lemon zest. Sift together to distribute as evenly as you can.
In a second bowl, beat the butter until light and smooth. Add the sugar as you continue to beat, until the mixture is fluffy in texture.
Add the egg as you continue to mix.
In a small bowl, blend the Greek yogourt and milk, and then add to the batter, beating until well blended. The dough will be fairly thick.
Spoon the raspberries into the batter, trying not to include any excess flour or spices. Gently stir into the batter, as evenly distributed as you can make them.
Bake in the oven for 30 to 35 minutes. A clean knife inserted into the center should come out clean.
You can store them in a covered container in the fridge for up to 5 to 7 days.
Keyword Lemons, raspberries