Description
This incredibly delicious lemon raisin cake is soft, moist, and bursting with fresh citrus flavor. Made with quark (or cream cheese) and simple pantry ingredients, it’s the kind of cake that tastes even better the next day and quickly becomes a weekly favorite.
Introduction
If you love easy homemade cakes with a tender crumb and bright flavor, this recipe is for you. The combination of lemon zest, lemon juice, creamy quark, and juicy raisins creates a perfectly balanced cake that works just as well for breakfast as it does for dessert.
Why You’ll Love This Recipe
Simple ingredients and easy preparation
Moist texture thanks to quark or cream cheese
Fresh lemon flavor that isn’t overpowering
Perfect for everyday baking or guests
Ingredients
200 g butter or margarine
180 g sugar
2 packets vanilla sugar
3 medium eggs
250 g quark or plain cream cheese
400 g flour
1 packet baking powder
1–2 organic lemons (zest and juice)
200 g raisins
Butter or oil for greasing the pan, optional
Instructions
Prepare the Ingredients
Preheat the oven to 170°C (fan-assisted). Grease a 30 cm loaf pan with butter or oil, or line it with baking paper. Finely grate the lemon zest and squeeze the juice. Set aside.
Make the Batter
In a large bowl, beat the butter or margarine with the sugar and vanilla sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the quark, lemon zest, and lemon juice until smooth.
Add the Dry Ingredients
Mix 375 g of the flour with the baking powder and add it to the batter. Stir until just combined, avoiding overmixing.
Prepare the Raisins
Wash and dry the raisins thoroughly. Toss them with the remaining flour, then gently fold them into the batter. This helps prevent them from sinking during baking.
Bake the Cake
Pour the batter evenly into the prepared loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
Cool and Serve
Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Transfer to a wire rack to cool completely before slicing.
Tips for Best Results
Use organic lemons since the zest is used
Do not overmix the batter to keep the cake tender
You can soak the raisins briefly in warm water or lemon juice for extra juiciness
The cake tastes even better the next day as the flavors develop
Variations
Replace raisins with dried cranberries or chopped dates
Add a simple lemon glaze made with powdered sugar and lemon juice
Sprinkle sliced almonds on top before baking for a crunchy crust
Storage Tips
Store the cake wrapped or in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. It can also be frozen for up to 2 months.
FAQs
Can I use cream cheese instead of quark?
Yes, plain cream cheese works perfectly as a substitute.
Can I use margarine instead of butter?
Yes, both work well in this recipe.
Can I bake this in a different pan?
Yes, a round cake pan works, but baking time may vary slightly.
Conclusion
This lemon raisin cake is proof that simple ingredients can create something truly special. Moist, fragrant, and incredibly easy to make, it’s the kind of recipe you’ll come back to again and again. Once you try it, you’ll understand why it deserves a spot in your weekly baking routine.