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!

Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze | Baking a Moment

It’s time for Mystery Dish!  And I’m so excited for this month’s installment!

I took one look at Cate (of Chez CateyLou)’s list of ingredients, and I knew instantly what I wanted to make!  That never happens 😛

–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!

Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze | Baking a Moment

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 😀

Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze | Baking a Moment

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!

Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze | Baking a Moment

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!

Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze | Baking a Moment

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!

Mystery Dish May 2014 | Baking a Moment

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

Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting Time:: 15 minutes
Total Time: 1 hour 30 minutes
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!
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Ingredients

For the Cake:

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:

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.
Calories: 364kcal, Carbohydrates: 63g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 95mg, Potassium: 90mg, Fiber: 2g, Sugar: 44g, Vitamin A: 194IU, Vitamin C: 4mg, Calcium: 37mg, Iron: 1mg
Cuisine: American
Course: Breakfast, Brunch, Dessert, Snack
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