Raspberry~Lemon Snack Cake

Inspiration just abounds when summer comes and all the beautiful fruit is available at the farmer's markets. 

I bought some raspberries, not necessarily knowing what I'd make with them until I got an email from King Arthur Flour with a recipe for "microwaveable" Lemon Curd!!  Oh yeah...you heard me.  Can you believe it?  I have to say I was a little skeptical too until I made some up last evening and then the light bulb went on what I'd make with the raspberries:-D

Lemon and raspberries are just a perfect combination and the curd in the batter, well, even I was surprised how wonderful it turned out!

Isn't it just scrumptious looking.  If you're a lemon-person, like myself (my mother and my sister, Barbara) then this is for you and it's so easy that you will never hesitate again to make up a batch.  It's great on scones or biscuits, use it as a filling for cupcakes or a lemon-poppy seed muffin, or sandwiched between meringue shells or shortbread cookies.  Here is the link for Microwaveable Lemon Curd.  I do suggest making it up several hours (or even the night before as I did) so it thickens properly.

Raspberry~Lemon Snack Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 cup + 3T granulated sugar
3 large eggs
1 tsp. vanilla extract
1/4 cup Lemon Curd (homemade or store bought)
1/4 cup sour cream
2 1/2 cups King Arthur all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. Kosher salt
1/2 cup milk
3 to 4 cups fresh raspberries

Confectioners' sugar to dust the top

Preheat oven to 325F-degrees.  Brush a 9" x 13" baking pan (I use my springform pan) with melted butter and set aside.

Wash and pick over the fresh raspberries.  I like to dry them "stem-side" down on double paper toweling to make sure all water is removed.

In a stand mixer, using the paddle attachment, cream the butter and sugar thoroughly.  Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl as need.
Add the vanilla, lemon curd and sour cream and mix to combine.

In a separate bowl, whisk together the dry ingredients and then, alternate between adding the dry ingredients and the milk, starting and ending with the dry ingredients.

Spread half of the batter into the bottom of the baking dish.  Arrange half of the raspberries (1 1/2  to 2 cups) on top.

Repeat, spreading the rest of the batter, gently over this layer and top with the remaining raspberries.

 Bake in preheated oven 40 to 45 minutes.  If the sides look like their darkening too fast, cut a sheet of aluminum foil in half and "tent" the sides.

The cake is done when a wooden skewer (or cake test) inserted in the center comes out cleanly and the cake is a golden brown.

Allow to cool in the pan about 1 hour before serving.  After about 30 minutes, I removed the "sides" of the pan so it would cool a little quicker (the kitchen smelled so good and I couldn't wait any longer to try a piece!)

Lastly, once cool, I dusted the top of the cake generously with confectioners' sugar before cutting it into squares.

What I like about this cake is that it turned out moist and yet held up to being picked up and eaten...hence the "Snack Cake" name.  Enjoy!