Lemon-Raspberry Vodka Cake 

Ingredients

1/2 pound (2 sticks) unsalted butter or margarine, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided (save half for later)

3/4 cup Smirnoff Raspberry vodka

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

For the Glaze:

2 cups confectioners' sugar, sifted

3 1/2 tablespoons freshly squeezed lemon juice

1/8 cup of Raspberry Vodka

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine  lemon juice, the buttermilk, raspberry vodka and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, or use a bunt pan as you see above. and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

When the cakes are done, allow to cool for 10 minutes. 

For the glaze, combine the confectioners' sugar raspberry Smirnoff and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Its a small amount of Smirnoff but if you want it to be safer for kids. I suggest you remove the Smirnoff from the ingredients list of the glaze. But you will lose that raspberry flavor. Unless you find raspberry flavoring or make a simple raspberry syrup. 

And this is your final result!

In the bowl with creamed sugar and butter add the vanilla and one egg at a time. Use a hand mixer or mixer. If you have neither you can still mix well with a whisk or wooden spoon. It will take longer and be more tedious but its possible. Once all the eggs are incorporated add your pureed banana.
Allow the ingredients to blend well and slowly add the flour 1 cup at a time. Scrap down the sides of the bowl to ensure all the flour mixture is blending into the batter. Mix it all one cup at a time until every bit of flour is blended. Take your blueberries and fold half of them into the batter.

Prep your bunt pan or baking dish. Spray with Pam or rub down with butter then sprinkle with flour to keep it from sticking.

Pour the batter into the pan evenly distribute the batter then shake to help it settle. Finally add the remaining blueberries to the top of the cake and place in a 350 degree oven for 45 minutes. This cake may take longer but keep an eye on it. Use a wooden skewer or a cake tester to see if the cake has fully cooked.




*If the outside of the cake browns faster than cover it in foil and cook for 20 more minutes on 200 degrees.

Allow your cake to cook completely it will take an hour or two. Remove from the pan and serve!

The second way to eat this would be to make it French Toast Style.

Just make your normal custard for french toast. Cut a thick piece of cake and let it soak in the mixture on each side for a couple seconds. Butter your pan and place the cake in the pan and let it cook on both sides for 6 minutes. Place in a hot oven flipping it in 5 minutes until both sides are golden brown. Remove from the oven then add vanilla ice cream and raspberry syrup.

The raspberry syrup was simple too. Just add 2 cups of frozen or fresh raspberries and a cup and a half of sugar and a tsp of vanilla. Let it cook and reduce then spoon over your dessert and serve!