Lemon Raspberry Buckle Recipes

LEMON RASPBERRY BUCKLE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.

STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL

Steps:

• TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
• TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
• Sift the flour and baking powder into a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
• In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
• With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
• Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
• TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
• Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.

RASPBERRY-LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, melted butter, and powdered sugar in a bowl and stir to combine. Pat the dough into the bottom of an 8x8-inch square baking pan using your fingers. Prick the crust all over with a fork to keep it from rising in the oven.
• Bake in the preheated oven until crust just starts to brown, 10 to 12 minutes. Remove from the oven and let cool.
• Combine eggs, white sugar, lemon juice, lemon zest, and lemon extract in a mixing bowl. Beat until the sugar is dissolved and the mixture is smooth. Whisk flour and baking powder together in a separate bowl, then add to the lemon mixture. Continue to beat until the lemon filling is smooth, about 2 minutes.
• Pour the lemon filling on top of the pre-baked pastry crust.
• Bake in the preheated oven until the filling is set, 23 to 25 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes.
• Cut into 6 bars, then dust with powdered sugar. Top each bar with fresh raspberries.

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.

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.