Lemon + raspberries + sweet, warm cake – can you think of a better combination?

I love sour cream coffee cake but my mother’s recipe, which is absolutely delicious, is very dense and leaves me feeling a little guilty. Looking for an alternative, I stumbled upon this light, airy version on averiecooks.com. It contains two of my favorite baking ingredients: sour cream & buttermilk.  I modified it slightly to suit my tastes and it is now a crowd favorite.

The best part of all – it is incredibly simple to make and fits in one bowl!

It is the perfect accompaniment for coffee or afternoon tea with friends.

YIELD: 8 Slices

Cake:

1. Preheat oven to 375F. Grease and flour a 9-inch tart or quiche pan. Set aside.
2. Grate your lemon zest. Set aside.
3. Combine the first 9 ingredients in a large mixing bowl or stand mixer using the paddle attachment. Mix on medium speed or by hand until smooth and well combined.
4. Pour batter evenly into your greased tart pan.
5. Place your raspberries on top of the batter, evenly covering the cake
6. Bake at 375F for 30 minutes until golden brown or a toothpick inserted in the center comes out clean.
7. While cake is cooling, prepare your icing.

Icing:

1. Place about 1/4 inch water in a medium pot on the stove.
2. Place a metal bowl in the pot to fit and turn the heat on medium high.
3. Add butter and cream to the bowl and allow to melt. Stir to combine
4. Stir in vanilla and milk.
5. Add sugar to the mixture.
6. Drizzle over the cake and serve