Easy Raspberry Cake

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.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 3⁄4 cup unsalted butter, softened
• 1  cup sugar
• 1  tablespoon sugar
• 3  eggs
• 1  teaspoon vanilla
• 1⁄2 teaspoon  grated lemon zest
• 2  tablespoons fresh lemon juice
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2⁄3 cup milk
• 1⁄2 pint fresh raspberry

• To garnish

•  powdered sugar
•  fresh raspberry

Directions

1. Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
2. In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
3. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
5. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.