A delightful cake combining the sweetness of corn and the tartness of raspberries, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper and grease the paper as well.
Lining the pan ensures the cake releases easily after baking.
In a blender, combine the corn kernels, melted butter, water, lemon juice, vanilla extract, and eggs. Blend until smooth.
Blending thoroughly ensures a smooth batter.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
Whisking aerates the dry ingredients for a lighter cake.
Pour the blended wet mixture into the bowl with the dry ingredients. Stir gently until just combined.
Avoid overmixing to keep the cake tender.
Toss the raspberries with a tablespoon of flour to coat them, then fold them gently into the batter.
Coating the raspberries prevents them from sinking to the bottom.
Pour the batter into the prepared cake pan and smooth the top.
Smoothing the top ensures even baking.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the timer ends to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Cooling on a rack prevents the bottom from becoming soggy.
Dust the top of the cooled cake with powdered sugar before serving.
Use a fine sieve for an even dusting of sugar.
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