6 Bake
Transfer batter to the prepared pan and smooth the top.
Bake for 25–30 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Make the Raspberry Sauce
In a blender, combine raspberries, sugar, and lemon juice.
Blend until smooth.
Strain through a fine mesh sieve to remove seeds.
Refrigerate until ready to serve.
Serving Suggestions
Spoon raspberry sauce over the cooled cake.
Top with fresh berries.
Optional: garnish with peach or cherry slices for a colorful presentation.
Storage Tips
Store in an airtight container at room temperature for up to 2 days
Refrigerate up to 4 days
Can be frozen (without sauce) for up to 1 month
Enjoy your food!
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