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Easy Raspberry Cake (International) — Recipe | Foodgeist

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Easy Raspberry Cake

🍰dessert·Internationalhard

Easy Raspberry Cake

Name: Easy Raspberry Cake
Cuisine: International
Ingredients: 3/4 cup unsalted butter, softened; 1 cup sugar; 1 tablespoon sugar; 3 eggs; 1 teaspoon vanilla; 1/2 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup milk; 1/2 pint fresh raspberry; To garnish; powdered sugar; fresh raspberry

Ingredients

3/4 cup unsalted butter, softened

1 cup sugar

1 tablespoon sugar

3 eggs

1 teaspoon vanilla

1/2 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

1/2 pint fresh raspberry

To garnish

powdered sugar

fresh raspberry

Method

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1.
Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess. In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.