Lemon cake with buttermilk and raspberries

INSTRUCTIONS

Preheat the oven to 180 degrees top/bottom heat and grease your baking tin (here a Bundt cake tin) well with butter.

Mix baking powder and flour in a bowl.

Beat the soft butter with the sugar, vanilla extract and salt until creamy. Add the eggs one at a time and beat each one for about 1 minute.

Squeeze the lemon and carefully grate the peel. Add it to the dough.

Then add the dry ingredients alternately with the buttermilk and stir until a creamy dough is formed.

step 2

Pour the dough into your baking tin. Distribute the raspberries one by one on top and press them slightly onto the dough.

Bake the cake on the middle rack for about 40 minutes. At least that’s how long it took for my Bundt cake. The time may vary for other baking tins. Please do a toothpick test to make sure the cake is ready.

After baking, let it cool completely.

step 3

Mix powdered sugar and lemon juice to make a thick icing. Spread it over the surface of the cake and let it run down the sides in drops.