Lemon Raspberry Cake with Chocolate Frosting

I know apple season has started but I’m still in the mood for Spring. So amidst the relentless rain and the changing Autumn leaves, I baked a cake that tastes of sunshine and brightness.

Most of you have mixed chocolate and raspberries together, but have you ever tried lemon and chocolate ?

It’s fantastic !


Raspberry Cake Batter


200 g unsalted butter, at room temperature

1 cup sugar

2 eggs

1 tsp lemon zest

2 tbsp lemon juice

1 tsp baking powder

1 tsp sea salt

1 ¾ cups all-purpose flour

½ cup milk

½ cup mini chocolate chips

1 cup fresh or frozen raspberries

For the mold :

1 tbsp brown sugar

1 tsp cinnamon


  1. Preheat the oven to 350°F. Coat a bundt cake pan with non-stick spray.
  2. Mix the cinnamon and the brown sugar and place in bundt pan, swirling until all sides are coated.
  3. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy. Then, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the lemon juice and zest, then the milk.
  4. Incorporate the flour, the baking powder, and the salt and mix well. Fold in the chocolate chips and the raspberries.
  5. Fill the bundt pan with the mixture, then bake for 30 minutes or until the top is golden and a toothpick comes out clean.
  6. Cool before icing.




Chocolate Icing


2 tbsp butter

1 tsp coarse sea salt

2/3 cup powdered sugar

30 g unsweetened cocoa powder

1/4 cup boiling water



  1. Melt the butter in the microwave. Mix in the powdered sugar and cocoa powder.
  2. Add the salt and water and whisk until glossy.
  3. Pour over cooled cake, letting it drip down the side.
  4. Sprinkle with fresh raspberries or decorative sugar balls.


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