Lemon cake with rasberries

Cake with refreshing lemon flavor and rasberries

Ingredients ( we can make 2 cakes )
2 sticks unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest
3 cups cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 tbs freshly squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

Topping
1 cup frozen or fresh rasberries
2 tbs sugar
5 mint leaves

Method

Preheat the oven to 350 degrees

Grease and flour cake pan

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer , about 5 minutes .Add eggs 1 at a time, lemon zest and lemon juice MIX

Sift together the flour, baking powder, baking soda, and salt in a bowl

In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla

Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Pour batter in to pan

bake for 45 minutes to 1 hour, until a cake tester comes out clean.

In a sauce pan add rasberries and sugar simmer for 10 min

Pour rasberries on the top of lemon cake and sprinkle with mint