I have tried at least 10 different lemon cakes in search of one that would satisfy my personal preference for a clean lemon flavor, a fine crumb, moist texture, and ease of preparation (Measuring everything out ahead of time makes this truly Seriously Simple to put together). And luckily for me, everyone seems to love this cake!

Most recipes called for lemon juice in the cake, which seems to cause textural problems. I finally experimented with lemon extract in the cake and fresh lemon juice for the glaze with an outstanding result, bursting with flavor. Every year I make this for my daughter’s birthday.

I’ve made a few adjustments over the years. Now, I add the raspberries (dusted with flour so they don’t sink) right into the batter, resulting in the raspberry bursts of color inside the cake. I also sprinkle the well-greased pan with sanding sugar to produce a sparkly, slightly crispy texture to the top of the cake. This is not necessary, but I like to do it if I have sanding sugar in the pantry. I’m not into heavy buttercreams, so this glaze is my preference. Use a citrus zester for easy zesting the lemons.

Lightweight Bundt pans bake at a more even temperature, so invest in one if you’re doing a lot of baking. A heavy weight pan may bake faster so watch the cake towards the end of baking. I like the way this cake freezes and usually keep one on hand for last-minute emergencies. Serve with more seasonal berries and a dollop of whipped cream, or a scoop of French vanilla ice cream. You might also try serving this for afternoon tea or even for breakfast. It may just become your favorite cake.

Glazed Lemon-Raspberry Sour Cream Cake

Serves 8 to 10

For the cake:

1 3/4 cups, plus 2 tablespoons, all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

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