Lemon Raspberry Cake

By kayjayjohnson

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 cup low-fat buttermilk
• 1 1/4 cups sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (from 1 large lemon)
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• juice of 1 large lemon
• 1 cup fresh or frozen raspberries
• 2 tablespoons framboise liqueur* (raspberry liqueur)
• 2 tablespoons sugar
• 1/3 cup sugar (for sauce)

Details

Servings 1
Adapted from kitchenconfidante.com

Preparation

Step 1

Preheat the oven 350°F. Butter and line a loaf pan with parchment paper.

Sift together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract. Mix the buttermilk mixture with the dry ingredients until just combined. Fold in the vegetable oil until evenly incorporated. Pour into prepared loaf pan. Allow batter to rest.

In a blender, blend the lemon juice, raspberries, framboise liqueur, and sugar. Blend until smooth. Take one ounce of the raspberry mixture, straining if desired, and drizzle lightly on top of the cake batter. Use a toothpick to swirl into the batter.

Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Strain the remaining raspberry mixture into a sauce pan. Add 1/3 cup sugar, and cook over medium-low heat until the sugar dissolves. Cool and set aside.

When the cake is done, let it cool on a wire rack. Serve the slices with the ruby raspberry sauce. Enjoy!

*Optional. If you do not have any raspberry liqueur, substitute with water.