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!
-peanut butter chips
-whole wheat pastry flour
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
As an amazon associate I earn from qualifying purchases.
Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze
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
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.
That looks so so appetizing, Allie, with all those raspberries packed in! And, as usual, your photos are fabulous. I particularly like the third photo down on the left – the one that shows the whole cake – gorgeous! 🙂
Thank you so much, Helen! I tried to get as much fruit in as I could 😉
This is so beautiful, Allie! I haven’t made buttermilk glaze before, but now I can’t wait to try it. Awesome mystery dish recipe!
What a gorgeous cake! And love the gif too. Yummo!
Thanks so much, Jess! Hope you’re having a fun weekend! 😀
This looks gorgeous Allie! I’m really lovin’ the different textures here and those gifs you do, LOVE it!
Thanks Connie! I had a lot of fun with the photos on this one 😉
Allie this look soooo good! I seriously want to make this tomorrow morning. I was so excited to read about how easy it was – I really thought it was going to be hard when I saw the pictures. What a great recipe! And your pictures are gorgeous!
Thank you so much, Cate! And it really was easy. I whipped it up in just a few minutes!
Sweet roll cake?!! Hook me up! This looks SO GOOD!!! I’m literally drooling from looking at your pictures. Absolutely delicious. Pinned, Allie!
When bread meets Danish meets Allie, its guaranteed to be amazing.
Yep. This is amazing. Actually, make that insane and unreal! Pinned!
You are too sweet, Mary Frances! Thank you so much for the sweet comment and for pinning 😉
Looks so moist and delicious! 🙂
Oh yeah! Totally… Thanks so much Liz! Hope you have a great weekend, dear 😀
What a great idea! I love sweet rolls, but making a cake is much easier. 🙂 Will have to try this next time I need a nice brunch dish! 🙂
I love sweet rolls too, and I’m not gonna stop making them, but this is a great shortcut when you don’t have tons of time. So glad you enjoyed! Thanks for the sweet comment 😀
This looks unreal! That action shot of the drizzling is incredible! Great job!
Thanks, Rachel! I had a lot of fun with this post 😉
Do you think I could use blackberries for this recipe? I’ve got TONS I still need to use up and this cake looks fantastic. Seriously, I cannot wait to make this. Pinned!
Absolutely, without a doubt! In fact, the original recipe Naomi created called for blackberries. I hope you enjoy, Margaret Anne, and thank you so much for pinning!
Truly stunning, Allie. I love what you created here. Wish I had some right now! I read this to Naomi and she loves it:)
Aw, I’m so glad she approved! She is truly an inspiration. Hope she’s feeling well and nobody’s too sleep deprived 😉 Hugs to you all!
Beautiful! I love these kind of cakes. Will definitely add this to my “to bake” list 🙂
Awesome! I hope you enjoy it, Jennifer! Thanks so much for stopping by, and for the sweet comment 😀
looks great. i love raspberries in coffee cake!
Me too Sarah! They were great with the lemon. So glad you enjoyed!
This is seriously so fantastic! The photos are amazing girl!!
Thanks sweetie! So happy you liked 😉
This looks wonderful, Allie — it makes me want to get right into the kitchen and make it with some berries I got from the farmer’s market yesterday! 🙂
You totally should Marcie! I swear, this took about 15 minutes, it was so quick and easy. Thanks for the sweet comment; enjoy your weekend dear!
Stunning cake Allie!! I love the ingredients you use. I was fixated on some of these ingredients too and I love how we both came up with completely opposite things!
Isn’t that so funny?? I love your panna cotta idea though. It came out absolutely beautiful!
Allie, absolutely gorgeous!! I also pinned that cake from Naomi. . love love love this! I’m gonna try my own version with a spin for when I guest post for Connie. . 😛
Thanks, Alice! I can’t wait to see what you come up with! PS- you’re going to love how easy the recipe is!!!
This looks amazing, beautiful photos! Perfect for a spring brunch.
Thanks so much, Sherri, and yes! I think it would be too 😉
You are awesome – four of the ingredients! Way to go 🙂 Also your photography is stunning! I am new to your blog (thanks to the mystery dish) and LOVE it! Gorgeous set up and a delicious looking cake! Pinned 🙂
Thanks so much Chelsea! I’m so happy you were able to join us this month! I hope you had fun with it. Heading over to check out your post now 😉