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RASPBERRY LEMON CAKE #desserts #sweets

RASPBERRY LEMON CAKE #desserts #sweets

My Raspberry Lemon Cake formula with lemon buttercream is made with yogurt, crisp raspberries, and bunches of lemon juice for a good old without any preparation layer cake that is ideal whenever of day… or perhaps I should state on numerous occasions of day ;)

My raspberry lemon cake is super heavenly however not in the least particular. It's simply the thing with some tea or espresso for an evening lift me up.

Indeed, you can serve it as an after supper dessert, however it appears to be a disgrace to waste such a decent cake on individuals who've quite recently had a major feast. What's more, in any case, I'm continually searching for approaches to embed more cake into my day :)

Also Try Our Recipe : Oreo Fudge Brownies

RASPBERRY LEMON CAKE #desserts #sweets

Equipment

  1. 9 inch cake pans

Ingredients

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

  1. 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.
  2. Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
  3. Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
  4. 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.
  5. Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
  6. 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.
  7. Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
  8. 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.
  9. 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.

For more detail : bit.ly/2Waxej1

Read More Our Recipe : Toasted Marshmallow Creamer For Your Coffee (DF friendly Coffee Creamer)

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