A summer raspberry cake recipe is such a delightful way to celebrate the return of sunshine, green grass, and endless blue skies. Sprightly and tart with notes of lemon and ginger and a sweet, creamy topping, this cake is a delicious blend of summer flavors, the ideal thing to take on a summer picnic.
The cake itself is a Victoria sponge, moist and buttery, drizzled with a lemon-ginger glaze infused with Rejuvenation Blend herbal tea and topped with fresh raspberries and Norwegian raspberry snow, a luscious cloud of heavy cream whipped with pureed raspberries, lemon zest, and powdered sugar.
It all sounds very lovely, but in the spirit of full honesty and transparency, I had to make this cake twice. Not because the recipe was wonky, but because my beautiful non-stick Bundt pan was anything but.
Although I carefully attempted to prise my raspberry-studded cake from the clutches of the pan, it stubbornly resisted and I was left with what can only be described as a decimated mess of a Bundt cake.
I then made a valiant effort to salvage it with liberal applications of Norwegian raspberry snow, but it only served to make it look like a wonky confection out of the pages of a Dr. Seuss book.
So out came the mixing bowls again and I stalwartly made another, this time in round cake tins lined with baking paper. The remaining raspberries had all been pureed for the aforementioned raspberry snow, so instead of a cake studied with raspberries, this one was laced with raspberry puree.
It turned out beautifully, but I only had a miserly portion of raspberry snow left, so grand hopes of a multi-layer cake sandwiched with fresh raspberries and creamy snow were set aside in favor of a more humble rendition.
Thankfully, both versions, be they ever so humble, were delicious. There’s something about raspberries and butter and copious amounts of lemon-spiked cream that transcends even the humblest of cakes to delight both body and soul.
Summer Raspberry Cake Recipe
This cake is lavished with raspberry goodness, from the batter to the topping. While fresh raspberries are always wonderful, you can get away with frozen ones in the cake batter and save the fresh ones for the Norwegian raspberry snow and decorating the cake.
I think almost any cake recipe would work well for this, but I used a Victoria Sponge. Dead easy to make, it is consistently flavorsome and serves as an excellent buttery companion for the raspberries.
Although you could serve this cake with just the snow and berries for topping, it’s even nicer when drizzled first with a lemon-ginger glaze. I used an infusion of Rejuvenation Blend lemon and ginger tea to make the glaze. Its notes of spicy ginger and crisp lemon were a wonderful zingy addition to the cake.
There’s no fussing about trying to ice this cake. Simply spoon on a generous portion of the raspberry snow, spread it evenly, then decorate with fresh raspberries.
Cake and Tea Pairings
This berry-rich cake pairs splendidly with our berry teas. Raspberry Revitalizer raspberry lemon tea is a delightful option with its fragrant layers of lemongrass, lemon peel, hibiscus, and raspberries. The Self Care Blend relaxing herbal tea with elderberry, apricot, and calendula is also a good option, as is Meadow Walk blueberry herbal tea with rosemary, lavender, and cranberries.
If you love cake but find raspberries too tart, you could try our Old Fashioned Strawberry Buckle Cake instead, or spice things up with Gingerbread Coffee Cake. If simplicity is what you crave, our Apple Bread with Crumb Topping might be just the thing.
Summer Raspberry Cake Recipe
- 4 large eggs
- 1 cup white sugar
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 2 tablespoons whole milk
- 1/2 cup fresh raspberries, pureed
- 1/2 cup just boiled water
- 1 teaspoon Rejuvenation Blend tea
- 1/2 cup white sugar
- 1 cup fresh raspberries
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 1 teaspoon fresh lemon zest
Preheat oven to 375F.
Line two round 9-inch pans with baking paper. Set aside.
Place all cake ingredients in large mixing bowl and beat together until batter is smooth and soft. Divide between baking pans. Bake 20 minutes until golden brown.
Let cool 5 minutes, then remove from baking tins and cool on rack.
Meanwhile, place Rejuvenation Blend tea leaves into heat-proof cup and pour over just-boiled water. Leave to steep 2-3 minutes, then stir in sugar until dissolved. Let steep another 2 minutes, strain, and set aside.
Puree 1/4 cup of the fresh raspberries. Set aside.
Beat whipping cream until soft peaks form. Beat in powdered sugar. Fold in raspberry puree and lemon zest.
If you're doing a single layer cake, drizzle cake with glaze, then line the rim of the cake with fresh raspberries and fill in the center with the raspberry snow. If you're doing 2 layers, do the same for each layer, then set atop each other. If you're doing a Bundt cake, just drizzle the glaze then spread the cream over the cake and decorate with fresh raspberries.