Apple Raisin Cake with Lemon Zest and Spice

Introduction

The batter starts with sugar and lemon zest processed together, then gets grated tart apples and raisins added at the end so the cake stays textured instead of turning dense. Baked in a bundt pan for 55 minutes, it comes out moist, gently spiced, and sturdy enough to slice cleanly once cooled. You can use it as a dessert cake, a coffee cake, or a make-ahead bake for the week.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 12

Ingredients

• 2 cups (450 g / 16 oz) white granulated sugar
• Zest of 1 lemon
• 4 eggs
• 1 cup (250 ml / 8.5 fl oz) vegetable oil
• 1 tsp vanilla
• 2 cups (275 g / 9.7 oz) flour
• ½ tsp allspice
• ½ tsp nutmeg
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 3 large tart apples, grated
• ½ cup (40 g / 1.4 oz) raisins

Instructions

1. Mix quickly the sugar and lemon rind in a food processor.
2. Add eggs and blend until it becomes a nice cream.
3. Continue blending while slowly adding the oil. Blend until well mixed and add vanilla.
4. In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).
5. Mix the dry ingredients slowly into the batter, blending until it becomes nice and thick.
6. Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.
7. Add raisins, and pulse the processor as to just mix them in and not shred them.
8. Bake in a bundt pan for 55 minutes at approximately 320°F (160°C; gas mark 3) or until a knife inserted into the center comes out clean.

Variations

• Replace the lemon zest with orange zest for a rounder citrus note that reads a little sweeter against the apples and cinnamon.
• Swap the raisins for chopped dates if you want a softer, more caramel-like sweetness throughout the cake.
• Use pears instead of the grated tart apples for a milder fruit flavor and a slightly softer crumb.
• Bake the batter in two loaf pans instead of a bundt pan if you want smaller cakes that are easier to freeze in portions.

Tips for Success

• Use tart apples, not sweet ones, so the cake keeps some sharpness against the 2 cups of sugar.
• Blend the eggs with the sugar and lemon rind until the mixture looks pale and creamy; that gives the cake a lighter texture.
• After adding the grated apples, mix only until combined so you keep small shreds of fruit instead of turning them into puree.
• Grease the bundt pan thoroughly, especially around the center tube and corners, so the cake releases cleanly after baking.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe container or bag for up to 2 months.

For reheating, warm slices in the microwave for 10 to 15 seconds, or heat them in a 300°F oven for 8 to 10 minutes. Thaw frozen slices in the fridge overnight or at room temperature before reheating.

FAQ

Can you make this without a food processor?

Yes. Rub the sugar and lemon zest together by hand, then use a whisk or hand mixer for the wet ingredients and fold in the dry ingredients with a spatula.

Do the apples need to be peeled before grating?

Can you leave out the raisins?

Yes. The cake will still work, but you will lose some of the small bursts of sweetness and chew that balance the grated apples.

What if you only have a loaf pan?