Swedish Raspberry Cake
Category: Dessert
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
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 282kcalCalories
- 4.71gProtein
- 12.94gFat
- 37.65gCarbohydrates
- 28.24gSugars
- 1.18gFiber
- 0.28gSalt
Instructions
1. Cream butter and sugar.
2. Add eggs one at a time while beating. Combine flour, baking powder and salt.
3. Add to butter, sugar and egg mixture alternately with sour cream, baking soda and lemon rind.
4. Fold in dry raspberries.
5. Bake at 350° for 1 1/2 hours using a Bundt pan or angel food cake pan.
6. This makes a large, rich cake. May be frozen.
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