Some things in the world are just meant to be together, like lemons and raspberries. Oh how I love thee tart and sweet combination.
I had planned to publish this post last week, the same week as My daughter’s spring break. As busy as I was, I chose to push the work aside and try to make it as fun as I could and I think we were successful. I know I had a really good time and didn’t stress too much about the deadlines. Sometimes the expectations we put ourselves through as bloggers can get a little crazy. We took advantage of the sunshine and lazed at the beach, done some skateboarding and scooter riding, ate ice cream and just watched the world go by sipping on some iced tea and coffee. Call me crazy but I felt a different vibe from the kids when I wasn’t trying to juggle them with something else.
But I still want you to have this cake. It’s moist and lemony with veins of raspberry preserves running through it and drenched in a thin lemon glaze. Summers coming and a lemon cake is everyone’s thing. I used regular lemons but if you can get some Meyer lemons, more power to you. You can eat this warm or cold, with ice cream or whipped cream, or just as it is with some fresh brewed coffee like I did. Say yumm for Lemon Raspberry Gooey Butter Cake!
Lemon Raspberry Gooey Butter Cake
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 cup sugar
- 1 1/2 sticks unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 1 large egg plus 1 yolk
- Zest of two lemons
- 1/2 teaspoon lemon extract
- 2 tablespoons lemon juice
- 6 tablespoons real raspberry preserves
- 1 lemon sliced thinly into circles for garnishing
- For The Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon water
- 2 tablespoon lemon juice
- zest of 1 lemon
- Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it.
- In a bowl, combine the flour, baking powder and baking soda. Set aside.
- Using a stand mixer, beat the butter and sugar until thick and fluffy.
- Add the eggs one at a time and beat.
- Add the vanilla, zest, extract and lemon juice and mix thoroughly.
- Gradually add the flour mixture, scraping the bowl down after each addition.
- Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife.
- Spread the rest of the batter on top and drop any leftover preserves on top also.
- Lay some of the thinly sliced lemons in a circle on top of the batter.
- Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger.
- While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife.
- Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake.
- Slice when cool.