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!
It’s time for Mystery Dish! And I’m so excited for this month’s installment!
–raspberries
-peanut butter chips
-edamame
–lemon
–yeast
-whole wheat pastry flour
-bacon
–buttermilk
-basil
-zucchini
Honestly, I was so honed in on what I wanted to make, I didn’t even notice the peanut butter chips, edamame, bacon, basil, or zucchini! When it came time to look at what my Mystery Dish pals came up with, seeing those items in their recipes kinda threw me for a loop! Ha!
Raspberries, lemon, yeast, and buttermilk immediately brought my mind to this recipe I saw on Bakers Royale. I just loved Naomi’s super simple, super quick take on a cinnamon roll. Yes, it’s yeast, but there’s no kneading! And you don’t even have to wait for it to rise! Talk about instant gratification 😀
Naomi’s recipe calls for blackberries and cinnamon, but it was an easy swap out with raspberries and lemon zest. And the buttermilk glaze is such a great compliment!
You are going to love this sweet and yeasty bread/cake. It’s a lot like a danish, and a lot like a sweet roll, but waaaaaay easier. It comes together in a snap! And it’s loaded with sweet fresh raspberries and bright lemon. Just look at all that juicy fruit!
Special thanks go out to Bakers Royale for inspiring me this month with her fabulous recipe 😉 And also to Cate for hosting Mystery Dish this month! Now go check out all the other delicious dishes all my friends cooked up! You can click the links below, or follow along on Twitter using the hashtag #mysterydish. And be sure to say a special hello to our guest poster this month, Chelsea, from Chelsea’s Messy Apron!
1. Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze – Baking a Moment
2. Twice Baked Zucchini Boat – Chelsea’s Messy Apron
3. Buttermilk Panna Cotta with Raspberry Mint Compote – Blahnik Baker
4. Lemon-Raspberry Bundt Cake – I Dig Pinterest
5. Peanut Butter Chip Cookies – The Dessert Chronicles
6. Mini Coconut Cupcakes with Lemon Cream Cheese Frosting – I Want Crazy
7. Zucchini Noodles with Meat Mushroom Tomato Sauce – Joyfully Healthy Eats
8. Baked Wonton Cups Filled with Edamame Corn Salad – The Well Floured Kitchen
9. Easy 30 Minute Orange Rolls – Yummy Healthy Easy
10. BBQ Chicken Salad with Jalapeno Basil Ranch Dressing – The Pajama Chef
11. Mini Reese’s Peanut Butter Cupcakes – Culinary Couture
12. Zucchini Muffins with Lemon Glaze – The Weary Chef
13. Lemon Bundt Cake – Chez CateyLou
Have a wonderful weekend, everyone! xoxo
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Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze
Ingredients
For the Cake:
- 2/3 cup (157.73 ml) milk,, warm
- 1/4 ounce (7.09 g) dry active yeast, (1 packet)
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/3 cup (66.67 g) granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon zest , (zest of half a lemon)
- 3 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1 egg, (large)
For the Raspberry Lemon Swirl:
- 3 tablespoons unsalted butter,, softened
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons lemon zest, (zest of half a lemon)
- 1/2 cup (60 g) fresh raspberries,, lightly mashed with a fork
- 1/4 cup (30 g) fresh raspberries,, left whole
For the Buttermilk Glaze:
- 1 cup (120 g) powdered sugar
- 2-3 tablespoons buttermilk
Instructions
Make the Cake:
- Lightly mist an 8-inch diameter cake pan with non-stick spray.
- Stir the yeast into the warm milk and set aside to proof.
- Place the flour, sugar, salt, and lemon zest in a large mixing bowl, and whisk to combine. Set aside.
- 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.
- Pour the bread batter into the prepared pan, and allow to rest for 15 minutes.
Make the Raspberry Lemon Swirl:
- In a small bowl, combine the butter, sugar, and lemon zest. (Mixture will be crumbly.)
- Sprinkle an even layer over the top of the bread dough.
- Spoon the mashed raspberries on top, and swirl into the dough.
- 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:
- Stir the powdered sugar and buttermilk together in a small bowl, and drizzle over the cooled cake.
My family loved this! Thank you for a terrific recipe that I will make again.
Yay!!! I’m so happy to hear it, thank you so much for taking the time to let me know, Jocelyn! 😀
I just found you via Alice’s (Hip Foodie Mom) blog and I cannot believe that you’re only a year-old in blogging terms! Amazing! You are so talented Allie. Love this gorgeous sweet roll cake… stunning pictures and ingredients that are truly drool-worthy. I’ll read your celebratory post now (to be honest I was drawn straight to this one by the delicious photo!) but yay! May there be many more wonderful foodie years to come x
Aw, thank you so much Laura! I’m so glad you popped over from Hip Foodie Mom! Alice is one of my dearest friends. Isn’t she fabulous? So happy you liked this cake- it was a lot of fun to make, and photograph! Thanks for the sweet comment; hope you have a great weekend!
I am crazy for the combination of raspberries and lemon (one of my all time favs), and your cake looks divine! Beautiful photos too! Love, love, love!
Thank you so much, Sheila! I totally agree, it’s such a classic combo and it never fails! Thanks for the sweet comment. Hope you have a great weekend 😀
Oh WOW….does this look awesome, Allie!! I would love a nice big slice of it with my morning coffee….delicious!
That’s just what I did, Cathy! So glad you enjoyed, thanks so much for the great feedback!
I’m on my 2nd batch of milk/yeast combo and having no success. There are lumps floating on top of milk, even after whisking several times. It isn’t foaming or blooming after sitting for quite some time. I know from making bread in the past that you normally proof the yeast in a small amount of water? Please advise, as I only have one more package of yeast. I heated the milk in the microwave for 1 minute on 50% temperature and it felt about right. Trying to make this for book club tomorrow.
**An update the missing ingredient here was a tsp. of sugar in the warm milk. I knew I had always added that to water when making bread. It worked instantly when I did that.