Description
Rich layers of raspberry lemon cake combine zesty citrus with sweet berry notes in a delightful dessert. Delicate crumb and creamy frosting invite bakers to savor each memorable slice.
Ingredients
Scale
- 3 large eggs, separated
- 1½ cups raspberries (frozen berries work well)
- 1 cup plain Greek yogurt (or vanilla yogurt)
- 1 cup sugar
- 2 cups all-purpose flour
- 9 tablespoons (540 ml/18 fl oz) unsalted butter, at room temperature
- 2 teaspoons (10 ml) baking powder
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) vanilla extract
- ½ teaspoon (2.5 ml) baking soda
- Zest of 1 lemon
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 tablespoons (60 ml/2 fl oz) fresh lemon juice (you may need a bit more)
- 1 small drop of yellow gel food coloring
Instructions
- Preparation: Ignite oven to 350°F and meticulously coat two 8-inch cake pans with butter, flour, and parchment paper.
- Creaming: Whip butter, sugar, and lemon zest in a mixing bowl until the mixture transforms into a fluffy, cloud-like texture.
- Egg Integration: Methodically introduce egg yolks, blending completely after each addition, then infuse vanilla extract for depth of flavor.
- Dry Ingredient Fusion: Sift flour, baking powder, salt, and baking soda together in a separate bowl, creating a uniform dry mixture.
- Batter Construction: Alternate folding dry ingredients and yogurt into the butter mixture, maintaining a silky, smooth consistency while gently incorporating whipped egg whites.
- Raspberry Distribution: Tenderly fold fresh raspberries throughout the batter, ensuring even placement without crushing the delicate fruits.
- Pan Filling: Divide batter evenly between prepared pans, smoothing surfaces with an offset spatula to create level cake layers.
- Baking Process: Slide pans into preheated oven, baking for 30 minutes until centers bounce back and edges achieve a golden-brown hue.
- Cooling Technique: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete temperature reduction.
- Frosting Creation: Whip butter and confectioner’s sugar into a luxurious cream, gradually introducing lemon juice and adjusting consistency as needed.
- Cake Assembly: Once completely cooled, lavish layers with frosting, covering entire cake in a generous, smooth coating, with optional yellow gel food coloring for visual enhancement.
Notes
- Master Egg Technique: Separate eggs carefully, ensuring no yolk enters whites for perfect meringue-like texture and optimal cake volume.
- Prevent Raspberry Sinking: Lightly dust fresh raspberries with flour before folding into batter to prevent them from dropping to cake bottom during baking.
- Temperature Control Matters: Allow all ingredients to reach room temperature before mixing to ensure smooth, even cake batter and consistent texture.
- Gentle Folding Strategy: Use a spatula and delicate circular motions when incorporating egg whites and raspberries to maintain air bubbles and prevent deflating the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minute
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 347
- Sugar: 41 g
- Sodium: 186 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg