Raspberry Lemon Cake
The red
raspberry jams filled in this lemony yellow cake make each slice pretty like an
image!
Ingredients
Cake
- 1 cup granulated sugar
- 2 cups all purpose flour
- 1 tsp salt
- 9 tablespoons unsalted butter at room temperature
- 1/2 tsp baking soda
- 1 cup plain greek yogurt
- 1 heaped cup raspberries
- 1 Tbsp baking powder
- 3 large eggs separated
lemon
buttercream
- 5 cups confectioner's sugar sifted
- juice of 1 and 1/2 lemons about 3-4 tablespoons
- 2 sticks 1 cup unsalted butter, at room temperature
- optional 1 small drop yellow gel food coloring
Instructions
First, Preheat
the oven to 350F. Butter and flour 2 9-inch non-stick cake pans (you can also
use 8-inch pans, just increase the cooking time.) I like to put a sheet of
parchment paper at the bottom of the molds to ensure a good release.
Then, Beat
the butter and sugar to a light and fluffy consistency, scraping the sides of
the bowl as needed.
Beat the egg
yolks, one at a time. In separate bowl, beat egg whites until soft peaks form.
Whisk together the flour, baking powder, salt and baking soda. Add to the butter
mixture alternately with the yoghurt and mix well. Scrape the bowl.
Stir in the
beaten egg whites and, when no white streaks remain, incorporate the berries.
Spread the
dough evenly between the two cake pans and even the top with a shifted spatula.
Bake the
cakes on the same shelf for about 25 minutes or until the center comes to the
touch when the edges start to turn golden. Do not overcook.
Let the
cakes cool for 10 minutes before unmolding and cooling them completely on a
rack.
To make the
ice cream, add the butter, sugar (and drop of food coloring, if applicable) by
adding enough lemon juice to make a creamy spread. Beat until smooth and
creamy. Add more sugar for a firmer icing and more lemon juice if it is too
firm.
Ice the cake
when it is completely cold. Add a generous amount of frost to the first layer,
then cover with the second layer and finish the icing on the top and sides.
Happy Cooking Time.
