Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze

This Sweet Roll Cake is a little like a Bread, a little like a Danish, and loaded with lots of Juicy Fresh Raspberries and Lemon Sugar. Drizzled with Tangy Buttermilk Glaze, this Quick and Easy Recipe will surely become a Breakfast/Brunch favorite!


  • 2/3 cup warm milk (I used 1%)
  • 1 packet dry active yeast
  • 1 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • zest of half a lemon
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • zest of half a lemon
  • 1/2 cup fresh raspberries, lightly mashed with a fork
  • 1/4 cup fresh raspberries, left whole
  • 1 cup powdered sugar
  • 2-3 tablespoons buttermilk


  1. Make the Cake:

    1. Lightly mist an 8-inch diameter cake pan with non-stick spray.
    2. Stir the yeast into the warm milk and set aside to proof.
    3. Place the flour, sugar, salt, and lemon zest in a large mixing bowl, and whisk to combine. Set aside.
    4. When the yeast has dissolved and the mixture looks foamy, add in the oil, vanilla, and egg, whisking with a fork to combine. Pour the mixture into the dry ingredients and stir until well combined.
    5. Pour the bread batter into the prepared pan, and allow to rest for 15 minutes.

    Make the Raspberry Lemon Swirl:

    1. In a small bowl, combine the butter, sugar, and lemon zest. (Mixture will be crumbly.)
    2. Sprinkle an even layer over the top of the bread dough.
    3. Spoon the mashed raspberries on top, and swirl into the dough.
    4. Press the whole berries in, and place in a cold oven. Set the oven to 350 degrees F and bake until the surface is lightly golden, the cake is pulling away from the sides of the pan, and the center is set (about 45 minutes).

    Make the Glaze:

    1. Stir the powdered sugar and buttermilk together in a small bowl, and drizzle over the cooled cake.


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