I have a lot of raspberries. What can I say?
1 1/2 cups flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup milk
1 egg, beaten
6 tbsp melted butter
3 tablespoons lemon juice
1/2 cup raspberry jam (see recipe below)
1 cup powdered sugar
1-2 tablespoons lemon juice
Mash 1 cup of raspberries in a small saucepan. Add 1/4 cup water and 1/4 cup sugar. Bring to a slow boil for approximately 15 minutes.
Preheat oven to 400 degrees. Butter and flour 9 inch round cake tin.
Whisk together dry ingredients.
Stir in wet ingredients. Do not over mix.
Pour into prepared cake pan. Swirl in raspberry jam on surface.
Bake for approx. 20-22 minutes until toothpick comes out clean.
When cool, mix powdered sugar with lemon juice and drizzle on top.