This Year's Raspberry Cream Cake

My family loves raspberry cream cake, and we used to get delicious ones at a local bakery. The last one we got was overpriced and underwhelming, so we've sworn off them and I occasionally remember to make one, usually when local raspberries are in season. I used to want to recreate that bakery cake, but I always end up making something completely different. That's okay, because I can still remember the other cake fondly while I'm gorging on raspberries, cake and cream. This one was exactly like the fraisier I made for the July Daring Bakers' challenge. Okay, not exactly. I used raspberries, skipped the almond paste and soaking syrup, and added lots of lemon zest to the cake batter. The verdict? Delicious.
Here's the link to that recipe because I'm far too lazy to type it up.
:)

Update: I am still not home! I'm enjoying my last week in Ecuador, and thinking of all the things I'll miss and making plans to return. I know my last post said I was on my way, but that was a mix-up on my part. I had lots of auto posts scheduled but the death of my computer while I was here buggered that up a bit. Anyway, enjoy some cake and I'll see you in a week or so!

Lemon-buttermilk sponge pudding with strawberries

If you are looking for something simple to serve with beautiful summer berries, look no further. These sponge puddings are tart and actually taste of buttermilk, which I can't say of many of the other buttermilk baked goods I make. The texture was like that of a moist baked mousse. I was expecting a layer of cake and a layer of pudding, but that's not what I got and it was a very pleasant surprise. I served these with some of the first local strawberries, and am finally posting it so that you can make it with the last of the strawberries. If local strawberries are finished where you are, don't use those crunchy, white-centred imported ones. Choose another berry or even peaches. Just mix them with a bit of sugar until a syrup forms. Enjoy!
Here's the link to the recipe.