Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze
Prep Time
30 mins
Cook Time
45 mins
Resting Time:
15 mins
Total Time
1 hr 30 mins
 

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!

Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Keyword: raspberry lemon sweet roll cake, raspberry lemon sweet roll cake with buttermilk glaze
Servings: 8
Calories: 364 kcal
Ingredients
For the Cake:
For the Raspberry Lemon Swirl:
  • 3 tablespoons unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons lemon zest (zest of half a lemon)
  • 1/2 cup fresh raspberries, lightly mashed with a fork
  • 1/4 cup fresh raspberries, left whole
For the Buttermilk Glaze:
Instructions
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.

  5. Pour the mixture into the dry ingredients and stir until well combined.

  6. 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.

  5. 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.
Nutrition Facts
Raspberry Lemon Sweet Roll Cake with Buttermilk Glaze
Amount Per Serving
Calories 364 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 8g50%
Cholesterol 34mg11%
Sodium 95mg4%
Potassium 90mg3%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 44g49%
Protein 4g8%
Vitamin A 194IU4%
Vitamin C 4mg5%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.