Lemon-Buttermilk Cake with Raspberry Sauce

In our household, everyone always seems to enjoy homemade desserts, as I would hope is the same in all households. While growing up, block parties were a large event, with a bouncy house and lots of fun for children.  All of the block joined together in the evening to share appetizers and, our favorite, desserts.  My mother made an amazing lemon buttermilk cake with raspberry sauce to share.  Although cakes can sometimes be an ordeal, this simple cake is a delicious treat.

Lemon-Buttermilk Cake with Raspberry Sauce
(adapted from a recipe in the Chicago Tribune)

• 1 large lemon
• 3/4 cups buttermilk
• 1 3/4 cups flour (plus extra for dusting pan)
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (1 stick) of butter, room temperature, cut in small pieces
• 1/4 cup plus 3 tbsp. granulated sugar
• 4 egg yolks
• 1 tsp. vanilla
• 2 cups fresh raspberries
• 3 tbsp. powdered sugar

Directions:

Preheat oven to 350 degrees.  Zest and juice lemon; set aside the zest and 1 tsp. of juice.  Stir together the remaining juice and the buttermilk in a medium bowl; set aside.  Sift together the flour, baking powder, baking soda, and salt in a medium bowl, set aside.

Beat the butter and 3/4 cup of sugar in a large bowl with a mixer on medium high until light and fluffly (5 mintues).  Add the egg yolks and vanilla, beating until just blended.  Reduce the speed to low.  Beat in a third of the dry ingredients until incorporated; beat in half of buttermilk mixture.  Repeat with another third of dry ingredients and rest of buttermilk.  Beat in remaining dry ingredients and lemon zest.

Pour the batter into a greased and floured pan (about 8 inches).  Bake until top is golden brown and sides start to pull away from pan (40 minutes). Transfer to a wire rack to cool completely.  Run a sharp knife around the edge of the pan.  Invert the cake platter over the pan; invert again.  Lift off pan.

Meanwhile, combine raspberries, remaining sugar, and lemon juice in a small saucepan.  Cook over medium high heat, stirring, until thick and syrupy.  Strain the mixture through a fine sieve into a mixing bowl to remove the seeds.  Cover; refrigerate until ready to top cake.

Sift powdered sugar over the cake through a fine meshed sieve.  Pour raspberry sauce over it and serve.

- Noah