Square Powdered Sugar White Cake with Raspberry Sauce

Square Powdered Sugar White Cake with Raspberry Sauce


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This decadent white cake has a powdered sugar topping with a raspberry sauce drizzle. The raspberry sauce brings out the cake flavors and together they are a delicious duo.

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Time needed

10 min preparation + 50 min cooking

Serving Size / Yield

4-6 servings


  • Cake:
  • 6 eggs, room temperature
  • 1 Tbs. lemon juice
  • 1 tsp. grated lemon
  • 1 C. granulated sugar
  • 1 C. cake flour
  • 2/3 tsp. salt
  • Powdered sugar
  • Raspberry Sauce:
  • 1 C. fresh raspberries
  • 1 Tbs. cornstarch
  • 1/4 C. butter
  • 1 C. sugar
  • 1/2 tsp. lemon juice

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Preheat oven to 325 degrees. Lightly grease and flour the bottom of a 10 inch tube or cake pan. Sift flour and salt. Set aside. Break eggs into a large bowl. Add lemon juice and grated rind. Beat at high speed with electric mixer until soft peaks form, 12-16 minutes. Add sugar to egg mixture in a fine stream while beating eggs for about 2 more minutes. Change to lowest speed and add flour mixture. Scrape sides and beat for 30 seconds. Pour batter into pan and bake 50 minutes or until toothpick comes out clean. Place pan upside down on cooling rack, but do not remove cake until cooled. Once cooled sprinkle powdered sugar over the top of the whole cake.  

Sauce: Combine cornstarch with 1 Tbs. cold water; stir to make a smooth paste. Melt butter in saucepan. Stir in sugar, raspberries, and cornstarch mixture; bring to boiling, stirring constantly. Boil 1 minute. Remove from heat and stir in lemon juice. Cool. Cut the cake into squared slices and top with sauce. 

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