Ingredients
For the cake
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 cup sugar
- 2 eggs
- 2 tsp grated lemon zest
- 1/2 tsp vanilla
- 1/3 cup canola oil
- juice of a lemon
For raspberry topping
- 1 cup fresh or frozen raspberries
- 2 Tbs. sugar
- 3 Tbs. water
Instructions
- Preheat oven to 350F. Grease your choice of pan. Sift flour, baking powder and salt. Combine milk, sugar, eggs, lemon zest, vanilla, oil and lemon juice in another bowl until completely mixed. Stir in flour mixture until combined.
- Pour into your choice of pan. Place raspberries, sugar and water into a blender and puree. Strain the mixture to remove those pesky seeds. Dot the top of the cake with the raspberry mixture and swirl to incorporate. You will have leftover raspberry sauce. (could be used with waffles or pancakes)
- If using a cake or loaf pan, bake until toothpick inserted in center comes out clean, about 20-30 minutes (maybe longer)
Recipe and Photo Courtesy of Homemade and Wholesome / CC BY
