Easy Raspberry Cake - cooking recipe

Ingredients

3/4 cup unsalted butter, softened
1 cup sugar
1 tablespoon sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 pint fresh raspberry
To garnish
powdered sugar
fresh raspberry

Preparation

Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.