Cake of the Day: Lemon Cake With Raspberries
Photo: Ashley Rodriguez
Mother’s Day is around the corner, and what better way to express your love than with a heart-shaped cake. Here’s why it’s extra special: It’s jam-packed with fresh raspberries. Plus it’s a cinch to make, so long as you have a bundt pan in the right shape.
The cake comes from the sugar-obsessed mind of Ashley Rodriguez, the force behind the popular cooking blog Not Without Salt. Rodriguez began her career as a pastry chef at Wolfgang Puck’s Spago in Beverly Hills, but years ago left her hectic life in Los Angeles for Seattle. These days, Rodriguez comes home to a different kind of dinner service — one with her husband and three kids. On her blog, Rodriguez shares the simple and delicious recipes she loves to cook for her family. Spoiler alert: cake is one of them!
Rodriguez makes her cake extra lemony by adding lots of zest to the batter — eight lemon’s worth to be exact. She also uses a special decorative bundt pan, pouring in the batter in increments and sprinkling fresh raspberries between each pour. After it bakes, she drizzles the towering cake with a lemon glaze that drips down each layer.
The end result is a gorgeous cake that’s sweet and tart with a moist buttery inside. Mom will definitely be impressed.
Get the recipe: Lemon cake with raspberries
Photo: Ashley Rodriguez
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