Swedish Raspberry Cake
Be the first to rate this recipe
A home-kitchen version of swedish raspberry cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 3/4 c. butter
- 2 c. sugar
- 4 eggs
- 4 c. flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 c. sour cream
- 1 grated lemon rind
- 1 1/2 pt. fresh raspberries
Method
Cream butter and sugar.
Add eggs one at a time while beating. Combine flour, baking powder and salt.
Add to butter, sugar and egg mixture alternately with sour cream, baking soda and lemon rind.
Fold in dry raspberries.
Bake at 350° for 1 1/2 hours using a Bundt pan or angel food cake pan.
This makes a large, rich cake. May be frozen.
Rate:
