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Lemon Raspberry Cake

Liren Baker
  • 65 minutes
  • Serves 9

INGREDIENTS

1 1/2 cups

all-purpose flour

2 tsp

baking powder

1/4 tsp

kosher salt

1 cup

low-fat buttermilk

1 1/4 cups

sugar

3

large eggs

2 tsp

grated lemon zest (from 1 large lemon)

1/2 tsp

vanilla extract

1/2 cup

vegetable oil

juice of 1 large lemon

1 cup

fresh or frozen raspberries

2 tbsp

framboise liqueur* (raspberry liqueur)

2 tbsp

sugar

1/3 cup

sugar (for sauce)