Best 4 Lemon Raspberry Buckle Recipes

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

SUMMER BERRY BUCKLE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

RASPBERRY BUCKLE

Steps:

• Preheat the oven to 375°; butter an 8 inch square baking pan.
• Make the cake: whisk together the flour, baking powder, and salt in a medium bowl; set aside.
• Beat the butter with an electric mixer on med-high speed in a large bowl until light and fluffy.
• Gradually add the sugar and beat until light and fluffy.
• Add in the egg, zest, and vanilla; beat until blended.
• Stir in the milk with a rubber spatula.
• Stir the flour mixture into the butter mixture with the rubber spatula; the batter will be very thick.
• Toss together the raspberries and lemon juice in a small bowl and gently stir into the batter.
• Transfer to the pan and smooth the top with the rubber spatula.
• Make the topping: whisk together the flour, brown sugar, and cinnamon in a bowl; cut in the butter with a pastry blender until the largest pieces of butter are the size of small peas.
• Sprinkle over the batter.
• Bake for 30-35 minutes, until a wooden pick inserted into the center comes out clean.
• Cool in the pan on a wire rack for 15 minutes.
• Cut the buckle into 9 squares and serve warm.

RASPBERRY BUCKLE

Steps:

• Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.
• Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.