Summer Loving

Mid July and the berries are getting ripe ~ Perfect for some wonderful baking full of the flavors of summer.  In the July issue of Sunset magazine was a recipe for a raspberry lemon cake that looked and sounded delicious so I had to whip one up and was not disappointed.  Yum!

Buttery Raspberry Lemon Cake

1 cup butter, softened

1-1/4 cups granulated sugar

3 large eggs

1/4 tsp salt

1 tsp vanilla extract

1/4 cup plain low-fat yogurt

1/2 cup low-fat milk

1/4 cup lemon curd

2-1/2 cups flour

1/4 tsp baking soda

1/2 tsp baking powder

2 cups raspberries

powdered sugar

Preheat oven to 325.  Butter a 9x13 baking pan.  In a large bowl with a mixer on medium speed, beat butter and sugar until fluffy.  Beat in eggs, salt, vanilla, yogurt, milk and lemon curd until mostly blended.

Add flour, baking soda, and baking powder to bowl and beat until smooth.  Spread half of batter in pan and scatter half of the raspberries on top.  Gently spread remaining batter over berries, then scatter remaining berries on top.

Bake until a toothpick inserted in center comes out clean;  about 1 hour.  If cake begins to brown too quickly, tent with foil.  

Let cool about 1 hour, then dust lightly with powdered sugar~

Serve~  preferably on the deck with some good company and laughter ~