Lemon Raspberry Brunch Cake

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Lemon Raspberry Brunch Cake
Prep Time
20 min
Cook Time
60 min
Yield
12 servings

Ingredients

Cake  

  • 3 cups Original Bisquick™ mix PNG-Bisquick-Logo_B_4C
  • 3/4 cup milk
  • 1/2 cup sugar 
  • 1/4 cup butter, softened
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 Eggland's Best eggs (large)
  • 2 cups fresh raspberries

Topping  

  • 2/3 cup sliced almonds
  • 1/4 cup Original Bisquick™ mix
  • 1/3 cup sugar
  • 2 tablespoons butter, melted

Nutrition

Serving Size
1 serving
Calories
300
Fat
14 g
  Saturated Fat
6 g
Cholesterol
45 mg
Sodium
450 mg
Carbohydrates
38 g
Dietary Fiber
2 g
Protein
5 g
Preparation

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds.

Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.

In medium bowl, stir all topping ingredients until well mixed. Sprinkle evenly over batter.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Filed Under: Breakfast and Brunch, Easter

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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