Summer Raspberry Cake

Raspberry cake batter

1. Preheat the oven to 350°F.
2. Butter and flour a loaf pan.
3. Use your food processor or blender to puree the berries, then strain the puree through the fine mesh sieve into a 1 cup measuring cup. You will have about one quarter cup or a little more.
4. Sift or whisk together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.
5. Add the butter, sugar, and lemon zest to your mixing bowl. Cream the butter and sugar together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
6. Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
7. Add the raspberry liqueur or vanilla and beat for a minute.
8. Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
9. Add two tablespoons of lemon juice to the raspberry puree in the measuring cup and then enough buttermilk to measure a total of three quarters cup (i.e. about one half cup of buttermilk or slightly less). Scrape down the bowl.
10. Add the remaining dry ingredients and mix until just barely incorporated.
11. Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
12. Bake the cake for about 45 to 50 minutes, until the top has started to brown and a toothpick inserted into the center comes out clean.
13. Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Chambord simple syrup (optional)

1. While the batter is baking, prepare the syrup by combining the sugar, water, and Chambord or other raspberry liqueur in a small saucepan.
2. Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
3. Turn off the heat and let cool.

Assembly

1. Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a baking sheet or piece of waxed paper or parchment paper to catch any drips.
2. If you have make the Chambord syrup, use a pastry brush or spoon to brush all of syrup onto the top and sides of the raspberry cake. Let cool completely.
3. When ready to glaze, combine the confectioners sugar and 1 tablespoon each of Chambord and lemon juice and whisk to combine. Add a bit more, if needed, so that the glaze is just pourable, or add more confectioners sugar if it is too thin.
4. Pour the glaze over the cake, letting it drip down the sides, and let the glaze harden before serving, about one hour.
5. Serve with additional fresh raspberries, if desired.
6. The cake can be stored at room temperature for up to one week.