Easy Raspberry Cake

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This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake.

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Steps

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Preheat oven to 350 degrees.

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Line a 9 in square baking pan with foil.

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Extend foil 2 in over 2 opposite sides.

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With cooking spray.

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Flour foil and tap out excess.

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In a large bowl cream butter and 1 cup sugar with an electric mixer.

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Add eggs , one at a time , then vanilla , lemon juice and zest.

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On low speed , beat in flour , baking powder and salt.

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Add milk and beat until blended.

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Gently fold in raspberries , a rubber spatula works well.

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Spread batter into prepared pan.

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Sprinkle with remaining sugar.

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Bake 40-45 minutes or until toothpick inserted in center comes out clean.

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Remove from oven and cool in pan 10 minutes.

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Lift cake from pan by foil and place on a rack to cool completely.

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Remove foil and place cake on a serving plate.

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Garnish with powdered sugar and fresh raspberries.

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Ingredients

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unsalted butter, sugar, eggs, vanilla, lemon zest, fresh lemon juice, all-purpose flour, baking powder, salt, milk, fresh raspberry, powdered sugar