#zestylemon #raspberrycake #raspberrysauce #reduction
Zesty Lemon and Raspberry Cake with a Raspberry Sauce Reduction
This delicious dessert is a perfect combination of sweet and tart flavors. The zesty lemon cake is light and moist, and topped with a tart raspberry sauce reduction. Enjoy this delightful treat for any occasion!
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1/4 cup milk
- 1 cup fresh raspberries
- 3 tablespoons granulated sugar
- 1/4 cup water
Directions:
- Preheat oven to 350°F. Grease an 8-inch round baking pan.
- In a medium bowl, whisk together the flour, sugar, baking powder and salt. In another bowl, cream together the butter and eggs until light and fluffy. Add the vanilla extract, lemon juice and milk and mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raspberries.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, make the raspberry sauce reduction. In a small saucepan, combine the sugar and water and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the mixture thickens. Add the raspberries and cook for an additional 5 minutes.
- To serve, cut the cake into slices and top with raspberry sauce reduction.
#zestylemon #raspberrycake #raspberrysauce #reduction