I made this using lemon instead of lime and it came out great. I didn't add the large sugar crystals on top and it was sweet enough.
Ingredients
- 1/2 cup unsalted butter, room temperature
- 2 tbsp. lime zest
- 7/8 cup sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- 1 tsp. lime juice
- 2 cups flour (set aside 1/4 cup of this to toss with the berries)
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 3 cups fresh raspberries
- 1/2 cup buttermilk*
- large sugar crystals (for sprinkling on top)
- *To make homemade buttermilk, put 1-1/2 tsp. of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Allow to stand for five minutes before adding to recipe.
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray, and set aside.
- Cream butter with lime zest and 7/8 cup of the sugar until light and fluffy.
- Add the egg, lime juice and vanilla; beat until combined.
- Put the 1/4-cup flour into a large storage bag. Gently toss the raspberries in the flour, then whisk together the remaining flour, baking powder and salt.
- Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Gently fold in the raspberries.
- Spread batter into pan. Sprinkle batter with large sugar crystals
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