Friday, August 5, 2011

Lemon Raspberry Cake

1/3 cup margarine or butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups raspberries
Topping:
1/3 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
3 tablepsoons butter or margarine
1/4 cup sliced almonds (optional)
Syrup:
1/4 cup sugar
2 tablespoons lemon juice
icing sugar, for dusting

1. Preheat oven to 350°F. Grease and line 9x13" baking dish with parchment paper, leave overhang for easy removal.
2. In a large bowl, cream butter, sugar, and eggs. Stir in zest and juice.
3. In another bowl, stir together flour, baking powder, and salt. Add to wet ingredients, alternating with milk. Stir in raspberries. Pour into dish.
4. In a small bowl mix together flour, sugar, cinnamon and butter until crumbly. Stir in almonds and sprinkle over batter. Bake cake 35-40 minutes until golden brown and toothpick comes out clean.
5. In a saucepan combined sugar and lemon juice. Bring to a boil and stir until sugar is dissolved. Pour syrup over warm cake.
5. Cool completely, dust with icing sugar, slice, & serve!



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