Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
