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RASPBERRY LEMON CAKE #lemon #dessert

RASPBERRY LEMON CAKE #lemon #dessert

This easygoing layer cake is straight up my road ~ nothing excessively fastidious except for it hits all the correct spots. I think of it as a tea cake since 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 a disgrace to waste such a decent cake on individuals who've quite recently had a major dinner. Furthermore, in any case, I'm continually searching for approaches to embed more cake into my day :)

This cake is gathered somewhat better from a large portion of the cakes I make… the 3 eggs are isolated, with the yolks being creamed with the spread and sugar, while the whites are beaten and collapsed into the hitter. It gives the cake a light wipe cake surface which is extremely pleasant.

Typically when I see the words eggs and isolated in a formula I recoil, however and it's overly fast to beat the whites, so it's almost no additional exertion.

RASPBERRY LEMON CAKE #lemon #dessert

Also try our recipe : VEGAN BLUEBERRY POPTARTS #dessert #vegan

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.


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