Ingredients
Raspberry Lemon Cake:
required tools: 10 inch bundt pan
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1 1/2 cups sugar
3 large eggs, at room temp
grated lemon rind, from 1 lemon
lemon juice, from 1 lemon
1 cup low-fat buttermilk
6 oz fresh raspberries
extra raspberries for topping
Raspberry Buttercream:
1 cup unsalted butter, at room temp
4 1/2 cups powdered sugar
1 tsp vanilla
1 cup fresh raspberries
Preparation
