Easy Raspberry Cake

• 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

1. 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.
2. 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.
3. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
5. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.

unsalted butter, sugar, sugar, eggs, vanilla, lemon zest, lemon juice, flour, baking powder, salt, milk, fresh raspberry, powdered sugar, fresh raspberry

Taken from www.food.com/recipe/easy-raspberry-cake-362033 (may not work)