MATTY’S LEMON RASPBERRY CAKE RECIPE
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.
GLAZE FOR THE COOLED CAKE
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
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