Raspberry Lemon Cake

Raspberry Lemon Cake direction with lemon buttercream is created with food, recent raspberries, and much of juice for AN quaint from scratch cake that’s excellent any time of day…or perhaps I ought to say multiple times of day.

Raspberry lemon cake is over the highest delicious however not in the least fussy. It’s simply the issue with a cup of tea or low for a day decide Pine Tree State up.

You can undoubtedly serve it as an once dinner sweet, however it appears a shame to waste such an honest cake on individuals who’ve simply had a giant meal. And anyway, I’m continually trying to find ways that to insert additional cake into my day.

This cake is assembled a bit otherwise from most of the cakes I make…the three eggs square measure separated, with the yolks being creamed with the butter and sugar, whereas the whites square measure overwhelmed and sunburst into the batter. It provides the cake a light-weight cake texture that is absolutely nice.

Normally once I see the words eggs and separated during a direction I cringe, however truly and it’s super fast to beat the whites, therefore it’s little further effort.

The flavors of this cake very sing, part as a result of whole raspberries square measure sunburst into the batter simply before baking. A number of them break apart as you stir them in, however most keep whole and supply bursts of tart berry flavor in each bite.

INGREDIENTS :

CAKE :

9 tablespoons unsalted butter at room temperature
1 cup granulated sugar
1 tsp salt
1/2 tsp baking soda
1 cup plain greek yogurt
1 heaped cup raspberries
3 large eggs separated
2 cups all purpose flour
1 Tbsp baking powder

LEMON BUTTERCREAM :

2 sticks 1 cup unsalted butter, at room temperature
5 cups confectioner's sugar sifted
juice of 1 and 1/2 lemons about 3-4 tablespoons
optional 1 small drop yellow gel food coloring

INSTRUCTIONS :

Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
Whisk together the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in the whipped egg whites, and when no white streaks remain, fold in the berries.
Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.