Recipes posted on January 23, 2012 14:35
1 1/2 cups flour 1 cup granulated sugar 3/4 teasp baking powder
3/4 teasp baking soda 1/4 teasp salt 2 eggs, room temp.
2/3 cup sour cream 6 Tablsp unsalted butter, softened
1 Tablsp fine grated lemon zest 1 1/2 cups fresh raspberries NOT frozen
2 Tablsp turbinado sugar
In a large bowl, whisk flour, granulated sugar, baking powder, baking soda and salt.
Add the eggs, sour cream, butter and lemon zest - using an electric mixer on medium
speed, beat for 1 minute, then scrape bowl well, and beat for another minute. Spread
the batter into a sprayed 9" springform pan. Evenly top with the berries, and sprinkle
with the turbinado sugar. Bake at 400 for 25-30 mins. A pick inserted in the center
should come out with a few moist crumbs attached. Cool in pan for 15 mins,
then carefully remove and serve....warm or cold. With maybe a dollop of whipped cream!!