Ingredients:
2 cups fresh raspberries
2/3 cup butter, softened
2/3 cup sugar
3 eggs
2 cups flour
1 tablespoon lemon juice
1 teaspoon vanilla essence
2 teaspoons baking powder
1 pinch salt
2/3 cup milk
powdered sugar
Directions:
Coat a 9″ square baking pan with cooking spray.
Spread half the raspberries along the bottom of the pan.
Combine butter, sugar, eggs, flour, lemon juice, vanilla essence, baking powder, salt and milk.
Mix well.
Fold in the other half of the raspberries.
Pour over raspberries in the pan.
Bake for 45 minutes at 350 deg F.
Allow to cool.
Invert cake on a platter.
Sprinkle with powdered sugar.
Slice and serve!
Servings: 10
Time preparation: 15 min.
Time total: 60 min.