Lemon Raspberry Buckle
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
1
Recipe Icon - Master recipes
Source:

Ingredients for - Lemon Raspberry Buckle

1. 1/2 cup butter, softened -
2. 1 cup sugar -
3. 2 large eggs plus 1 large egg yolk, room temperature -
4. 1 teaspoon vanilla extract -
5. 1-1/2 cups all-purpose flour -
6. 1-1/2 teaspoons baking powder -
7. 1/4 teaspoon salt -
8. 2/3 cup buttermilk -
9. 4 cups fresh raspberries -
10. 1/4 cup sugar -
11. 1 jar (10 ounces) lemon curd -
12. Topping: -
13. 1/2 cup sugar -
14. 1/2 cup all-purpose flour -
15. 1/4 cup butter, melted -
16. 1/2 teaspoon ground cinnamon -
17. Optional whipped cream and additional raspberries. -

How to cook deliciously - Lemon Raspberry Buckle

1. Stage

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish.

2. Stage

In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.