A SLICE OF SUNSHINE!
I’m excited to give this a go! Lemon and raspberry pair so well together and I especially enjoy lemon in cake.
Colleen
– Preheat the oven. Butter and line a loaf pan with parchment paper. – Sift together the flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk and combine the buttermilk, sugar, eggs, lemon zest, and vanilla extract. Mix the buttermilk mixture with the dry ingredients until just combined. Fold in the vegetable oil until evenly incorporated.
– In a blender, blend the lemon juice, raspberries, framboise liqueur, and sugar. Blend until smooth. Take one ounce of the raspberry mixture, straining if desired, and drizzle lightly on top of the cake batter. – Place the loaf pan into the oven and bake until a toothpick inserted into the center comes out clean.
– Strain the remaining raspberry mixture into a sauce pan. Add sugar, and cook over medium-low heat until the sugar dissolves. Cool and set aside. – When the cake is done, let it cool on a wire rack. Serve the slices with the ruby raspberry sauce. Enjoy!
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...