|Photo courtesy of Susy Morris via Flickr|
2-1/2 cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter at room temperature
1-1/2 cups white sugar
2 large eggs
3 large egg yolks
1 cup buttermilk
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy.
Beat in eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition.
Beat lemon juice into butter mixture.
Beat in flour mixture, alternating with buttermilk, into butter mixture until batter is just combined.
Bake 8x10 glass dish, coated with cooking spray, for 30 to 35 minutes. Cake is done when inserted knife comes out clean.
Top warm cake with raspberry compote, if desired.
1 pint raspberries
1 quart water
1 cup sugar
Bring water to boil.
Add raspberries and sugar.
Allow to boil until desired thickness, 25-45 minutes. Cool