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Lemon Raspberry Buckle

Name: Lemon Raspberry Buckle
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 15 servings.
Ingredients: 1/2 cup butter, softened; 1 cup sugar; 2 large eggs plus 1 large egg yolk, room temperature; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup buttermilk; 4 cups fresh raspberries; 1/4 cup sugar; 1 jar (10 ounces) lemon curd; TOPPING:; 1/2 cup sugar; 1/2 cup all-purpose flour; 1/4 cup butter, melted; 1/2 teaspoon ground cinnamon; Optional whipped cream and additional raspberries.

1 review

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 45 min. + standing

Makes

15 servings

Updated: May. 12, 2022

I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York

Lemon Raspberry Buckle Recipe photo by Taste of Home

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Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs plus 1 large egg yolk, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup buttermilk
4 cups fresh raspberries
1/4 cup sugar
1 jar (10 ounces) lemon curd
TOPPING:
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Optional whipped cream and additional raspberries.

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish.
In a bowl, combine 4 cups raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 335 calories, 12g fat (7g saturated fat), 76mg cholesterol, 206mg sodium, 54g carbohydrate (38g sugars, 3g fiber), 4g protein.

Lemon Raspberry Buckle

Ingredients

Directions

Nutrition Facts

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