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RASPBERRY LEMON CAKE

  • Author: Lusine Svetlana

Description

Indulge in the refreshing flavors of summer with this Raspberry Lemon Cake. This delightful dessert combines the tartness of raspberries with the zesty brightness of lemon, creating a cake that is as beautiful as it is delicious. Perfect for birthdays, picnics, or simply as a sweet treat at home, this cake is sure to impress friends and family alike.

Ingredients

For the Cake:

  • 9 Tbsp unsalted butter, at room temperature
  • 1 cup granulated sugar
  • Zest of 1 lemon
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plain Greek yogurt (or vanilla yogurt)
  • 1 1/2 cups raspberries (frozen berries work well)

For the Lemon Buttercream:

  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioner’s sugar, sifted
  • 4 Tbsp fresh lemon juice (adjust as needed)

Instructions

Preparing the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans, placing a round of parchment paper on the bottom for easy release.
  2. Cream Butter and Sugar: In a mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy, scraping down the bowl as necessary.
  3. Add Egg Yolks: Beat in the egg yolks one at a time, followed by the vanilla extract.
  4. Whip Egg Whites: In a separate bowl, beat the egg whites until soft peaks form.
  5. Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, salt, and baking soda.
  6. Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Mix until well combined, scraping down the bowl.
  7. Fold in Egg Whites and Raspberries: Gently fold in the whipped egg whites until no white streaks remain, then fold in the raspberries.
  8. Bake the Cakes: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for about 30 minutes, or until the center springs back when touched and the edges are lightly golden. Avoid overbaking!
  9. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Making the Lemon Buttercream:

  1. Cream Butter and Sugar: In a mixing bowl, cream together the butter and confectioner’s sugar. Add lemon juice gradually until you achieve a creamy, spreadable consistency.
  2. Adjust Consistency: If the frosting is too stiff, add more lemon juice; if it’s too loose, add more sugar.
  3. Frost the Cake: Once the cakes are completely cool, frost the first layer generously with the lemon buttercream, then place the second layer on top. Frost the top and sides of the cake.

Notes

Serving Tips

  • Temperature: For the best flavor and texture, serve the cake chilled or at room temperature. It pairs wonderfully with tea or coffee.
  • Garnish: Consider adding fresh raspberries or lemon slices on top for an attractive presentation. A dusting of powdered sugar can also enhance its appeal.

Storage Tips

  • Refrigeration: Store leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Freezing: If you want to save the cake for later, wrap it tightly in plastic wrap and foil, then freeze for up to a month. Thaw in the refrigerator before serving.
  • Frosting: If you have extra lemon buttercream, store it in the refrigerator in an airtight container for up to a week. Re-whip before using if it becomes too stiff.

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Find it online: https://cookiespedia.com/raspberry-lemon-cake/