Lemon Raspberry Buckle

Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs and egg yolk, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish.
• In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake 45-50 minutes until bubbly and a toothpick inserted into cake comes out clean. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.