- Butter or cooking spray to coat pan
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon effective sea or desk salt
- Finely grated zest from half a lemon
- 1/2 cup (115 grams) unsalted butter
- 2 giant eggs
- 2 teaspoons baking powder
- 1 cup (130 grams) all-purpose flour plus 1/2 cup (65 grams) all-purpose flour, divided
- 1/2 cup (125 grams) bitter cream, creme fraiche, or full-fat plain yogurt
- 1 gently heaped cup (140 grams or 5 ounces) recent raspberries
- 3/4 cup (90 grams) powdered sugar
- 1 tablespoon raspberry puree (for a pink glaze, from a number of tablespoons or 1 ounce recent raspberries), or lemon juice
- 1 to 2 tablespoons milk
Place sugar and salt in a big bowl. Zest lemon into sugar and rub it collectively together with your fingertips; this helps the lemon launch probably the most taste from it. Add butter and use an electrical mixer to beat it with the sugar till fluffy. Add eggs, one by one, beating properly with every addition. Scrape down bowl. Sprinkle cake floor with baking powder and blend it till very properly mixed. Scrape down sides of bowl once more. Add 1 cup (solely) of the flour and beat simply till it’s now not seen.
Place raspberries within the backside of a second medium-large bowl and mash with a fork till largely damaged down however nonetheless somewhat lumpy; you’ll have about 1/2 cup mashed. [If you really dislike raspberry seeds and/or want a smoother look, you can blend the berries until smooth and press them through a fine-mesh strainer — into this second bowl — to remove seeds.] Pour half of the cake batter on prime of raspberries (when you’ve got a scale, you possibly can zero out the burden of the bowl and raspberries; half the batter weights 277 grams) however wait, don’t combine it but.
As a substitute, return to the primary bowl of batter, the one with out raspberries, and add bitter cream. Beat to mix. Add 1/4 cup flour, and beat simply till clean. (By beating the “white” batter first, you possibly can reuse you beaters with out washing them for the pink batter with out muddying the look.)
Beat the raspberries and second half of the cake batter collectively till clean. Add remaining 1/4 cup flour, and beat simply till clean.
Dollop batters in alternating spoonfuls into backside of ready loaf pan. Roughly “checkerboard” the remaining in, that means that you just’ll drop a pink batter dollop after which a white one and vice-versa till each batters are used up. Drop your pan onto the counter a pair instances from a number of inches excessive, to assist faucet out air bubbles. Use a butter knife or small offset spatula to make a number of figure-8s by way of the batters, marbling them collectively — however just a bit, say, 4 to five figure-8s. Any extra and the swirls might not look distinct if you minimize the cake.
Bake loaf cake for 50 to 55 minutes, or till a toothpick inserted into the middle of the cake comes out batter-free. Let cool for quarter-hour in pan, then run a knife round cake and gently take away. Let cake cool utterly on rack (I hasten this alongside within the freezer) earlier than glazing, if utilizing a glaze.
To make your glaze, place powdered sugar in a medium bowl and add raspberry puree (for this, it’s finest if you happen to press the berries by way of a fine-mesh sieve to take away seeds, or it received’t have a clean pink look) or lemon juice. Whisk to mix, however it should nearly undoubtedly be too thick. From right here, add milk, a teaspoon at a time, till you possibly can whisk the sugar right into a thick however unfastened glaze. Spoon on prime of cooled cake and nudge it to the sides together with your spoon or an offset spatual in order that it drips the place you’d prefer it to. Cowl with sprinkles, if utilizing.
Cake retains for 4 to five days within the fridge. If there’s no milk in your glaze, you possibly can retailer it at room temperature.
