Preheat oven at 350 degrees

Mix together in one bowl 1/2 cup of milk – your preference whether skim, 1%, 2%, or whole

Zest of one lemon

Juice from one lemon

Set aside

Mix together in another bowl

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

Mix together in another bowl one stick of butter – if unsalted add 1/2 teaspoon of salt to flour mixture 1 and 1/4 cups of sugar – I use the paddle attachment on my electric mixer on medium speed

After sugar and butter combined, 2 or 3 minutes, add two eggs one at at time and mix with paddle on medium

Fold in with the paddle still attached and the mixer on low speed

1/3 of flour mixture then

1/2 of milk/zest/lemon juice mixture then

1/3 flour mixture then

1/2 milk/zest/juice mixture then

1/3 flour mixture

Take a container of fresh raspberries – you judge how many raspberries you’d like, I chose one small package from grocery store. Rinse and pat dry with paper towel. Dust in a bowl with one teaspoon of flour Then fold evenly into the batter you have made

Pour evenly into 9 inch buttered baking pan

Bake for one hour or until tooth-pick-clean done

Let cool for ten minutes

Plate and then let cool a bit more.


3/4 cup of powdered confectioners’ sugar

Zest from one lemon

Juice from one lemon

Dust in a bit more sugar if needed until consistency is that of thick honey or maple syrup

Drizzle over cake





  • Kevin Sessums is the author of two New York Times bestselling memoirs, Mississippi Sissy and I Left It on the Mountain.

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