Upside-Down Raspberry Cake

• 1-1/2 cups fresh or frozen unsweetened raspberries, divided
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• Confectioners' sugar

1. Line the bottom and sides of a 9-in. square baking pan with foil; coat with cooking spray. Place 1/2 cup raspberries in pan; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Stir in lemon juice and vanilla until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Fold in the remaining raspberries. Carefully spoon over berries in pan. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes.
4. Invert cake onto a serving platter; carefully remove foil. Cool completely. Dust with confectioners' sugar.

raspberries, butter, sugar, eggs, lemon juice, vanilla, flour, baking powder, salt, milk, confectioners

Taken from www.tasteofhome.com/recipes/upside-down-raspberry-cake/ (may not work)