1 1/2 cups raspberries (unsweetened, fresh or frozen)
1 cup butter (softened)
1 cup sugar
3 eggs
2 tsp lemon juice
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2/3 cup milk
Line the sides and bottom of a 9x13 pan with foil. Coat with non-stick cooking spray. Place 1/2 cup raspberries in the pan. Set aside. In a mixing boil cream butter and sugar. Add eggs, lemon joice and vanilla. Mix well. Combine baking powder, salt and flour...add to the creamed mixture. Add milk. Fold in the remaining raspberries. Carefully spoon over berries. Bake at 350 for 40-45 minutes. Cool for 10 minutes then invert cake onto serving platter. Carefully remove foil. Cool completely and then dust with powdered sugar.
No comments:
Post a Comment