Raspberry buttermilk cake
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Lemon Raspberry Cake With Buttermilk

Author: Petro

Ingredients

  • ½ cup unsalted butter room temperature
  • zest from 1 lemon
  • zest from 1 orange
  • juice from one lemon
  • 1 cup powdered sugar
  • 2 large free range eggs room temperature
  • 1 tsp. vanilla extract
  • 2 cups cake flour set aside 3 tbsp to toss with raspberries if using fresh
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 2 cups frozen or fresh and firm raspberries
  • ½ cup to 3/4 cup buttermilk start with 1/2 cup and add more if batter is too thick

For the lemon glaze:

  • 2 cups confectioners sugar
  • 1/4 cup milk
  • 1/4 cup lemon juice

Instructions

  • Preheat the oven to 350 F
  • Use a hand mixer to cream butter with powdered sugar until light, fluffy and smooth. Cream thoroughly, this is an important step to make your cake fluffy.
  • Add in the orange and lemon zest and mix until fully incorporated.
  • Add lemon juice and mix well
  • Add the egg and vanilla extract and mix to combine.
  • If using fresh fruit toss the raspberries with some flour
  • Whisk together the remaining flour, baking powder and salt.
  • Add the flour mixture to the batter a little at a time, alternating with buttermilk. This is also important to get that heavenly fluffiness. Mix well after each step
  • Grease a 9? square casserole with butter.
  • Spread batter into pan and lightly tap against the table to remove bubbles
  • Lightly press the raspberries into the batter.
  • Bake for about 25 minutes or until the center is cooked and the top gets a golden crust. Check the center with a toothpick. You may need to bake for extra 10 minutes is necessary.
  • 10 minutes before the cake is done baking, prepare the lemon glaze. Mix glaze ingredients into a medium saucepan, bring to a boil then turn the heat on low and simmer for 5 minutes.
  • Remove cake from the oven and immediately start spooning half the hot lemon glaze over the cake. 
  • Let the cake cool completely before cutting and removing from the casserole dish. It may still crumble (in which case serve using a teaspoon).