For a sensational cake to serve to friends and family, try this lemony cake studded with fresh raspberries. It’s quick and easy to make and looks super impressive.
3 cups Original Bisquick™ mix
¾ cup milk
½ cup sugar
¼ cup butter softened
1 Tablespoon grated lemon zest (peel)
1 teaspoon vanilla
2 large eggs, beaten
2 cups fresh raspberries
2/3 cup almonds, sliced
¼ cup Original Bisquick™ mix
1/3 cup sugar
2 Tablespoons butter, melted
Heat oven to 350° Fahrenheit. Spray 13 x 9-inch baking pan with cooking spray or rub with butter or shortening.
Using an electric mixer on low speed, beat together all the cake ingredients, with the exception of the raspberries, for ½ a minute. Then beat on medium speed for about 2 minutes, or until the batter is well blended.
Pour the batter into the greased tin. Top with fresh raspberries.
Mix together all the topping ingredients in a medium-sized bowl until well mixed. Sprinkle the topping over the batter.
Bake for 30 to 35 minutes, or until a toothpick or knife inserted in the center comes out clean. Allow to cool completely before serving.