Lemon Raspberry Loaf Cake

It's finally begun to cool off today. The sky is overcast and a light rain has fallen. That means it's cool enough to bake. The recipe combines fresh raspberries with lemon. Yum!!! I think the next time I make this,I'll try doubling the recipe, placing the raspberries on the bottom of a bundt pan before pouring in the batter. I think it will look awesome.

1 1/2 cups flour
2 tsp baking powder
1 cup buttermilk
1 1/4 sugar
3 large eggs
zest and juice of 1 lemon
1/2 tsp vanilla extract
1 stick of butter, softened
1 cup fresh raspberries
2 tbsp sugar
2 tbsp framboise liqueur(raspberry liqueur)

Preheat the oven to 350. Spray a loaf pan with baking spray. Sift together the flour and baking powder into a large bowl. In a separate bowl whisk together 1 1/4 cups sugar, buttermilk, eggs, lemon zest and vanilla. Add it to the flour mixture along with the butter and whisk until just combined. Pour the batter into the loaf pan and let it rest while you mix together the raspberries, liqueur, lemon juice and remaining sugar. Stir crushing a few of the berries as you go. Spoon the mixture over the top of the batter. Using a dinner knife or offset spatula, gently swirl the raspberries into the top of the cake. Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.