Dutch Oven Lemon Raspberry Cake

My wife suggest we try this recipe for Lemon Raspberry Cake.   We did change things up a little due to ingredients we had on hand.

Dutch Oven Lemon Raspberry Cake

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 1/4 cups sugar
3 eggs
1/2 cup oil
1 teaspoon vanilla
2 tablespoons lemon juice plus 2 teaspoons
1/4 cup raspberry jam

Glaze
2 tablespoons raspberry jam
1 teaspoon lemon juice
2 tablespoons milk
2 cups powdered sugar.

Mix the flour, baking powder and salt in a bowl.  In a separate bowl mix the buttermilk, sugar, eggs, vanilla, oil and 2 tablespoons of the lemon juice.    Add the wet to the dry ingredients and combine.  Pour in a 10 inch dutch oven.   In a bowl mix the 1/4 raspberry jam and 2 teaspoons of lemon juice and spoon it over the batter in the dutch oven.  Using a knife swirl it into the batter.    Bake at 350 degrees using 14 briquettes on top and 7 on the bottom for 60 minutes.

When the cake has slightly cooled make the glaze.  Mix the jam, lemon juice and milk together.  Slowing add the powdered sugar and then pour over cake.

Thanks for ready, and get out there and get cooking!