This bright and sunny Lemon Raspberry Cake is like sunshine on a plate! The tangy raspberry swirl complements the bright lemon swirl in this delicious and easy (no mixer!) recipe for Lemon Raspberry Cake. Enjoy a slice of sunshine for dessert, breakfast, or with a cup of tea!
Preheat the oven 350° F. 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. Pour into prepared loaf pan. Allow batter to rest.
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. Use a toothpick to swirl into the batter.
Place the loaf pan into the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Strain the remaining raspberry mixture into a sauce pan. Add 1/3 cup 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!
*Optional. If you do not have any raspberry liqueur, substitute with water.Adapted from Ina Garten’s Lemon Yogurt Cake.