Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar, plus 1 teaspoon for sprinkling
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, lightly beaten
• 3/4 cup buttermilk
• 1/4 cup fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon poppy seeds
• 1 teaspoon lemon zest
• Raspberry Butter, recipe follows

Directions

Raspberry Butter:

1 (6-ounce) container fresh raspberries, picked through

1 teaspoon fresh lemon juice

3 tablespoons confectioners' sugar

1 1/2 cups (3 sticks) unsalted butter, at room temperature

2 tablespoons honey

Pinch salt

Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.

Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.

Yield: 1 1/2 cups butter