Description
Delightful raspberry cake with lemon buttercream combines sweet berries and tangy frosting for a perfect dessert. Luscious layers promise a sophisticated treat that will satisfy sweet cravings and impress guests.
Ingredients
Scale
- 3 large eggs
- 1 ½ cups raspberries
- 1 cup plain Greek yogurt
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 9 tbsps (127 g) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1 cup (227 g) unsalted butter, room temperature
- 4 tbsps fresh lemon juice
- 5 cups confectioner’s sugar, sifted
- Zest of 1 lemon
- 2 tsps baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 small drop of yellow gel food coloring (optional)
Instructions
- Preparation: Preheat oven to 350°F and meticulously prepare two 8-inch cake pans by generously greasing with butter, dusting with flour, and lining bottoms with parchment paper.
- Cream Base: Whip softened butter, sugar, and lemon zest in a mixing bowl until the mixture transforms into a fluffy, pale cloud-like consistency.
- Egg Integration: Gently incorporate egg yolks one at a time, ensuring thorough blending after each addition, then infuse with vanilla extract for depth of flavor.
- Dry Ingredient Fusion: Sift flour, baking powder, salt, and baking soda together, creating a uniform dry mixture that will provide structure to the cake.
- Batter Construction: Alternately fold dry ingredients and yogurt into the butter mixture, mixing delicately until just combined, then tenderly fold in whipped egg whites, maintaining the batter’s airy texture.
- Raspberry Embellishment: Carefully introduce fresh raspberries into the batter, using a light touch to prevent crushing the delicate fruit.
- Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces with an offset spatula, and bake for 30 minutes until golden edges emerge and the center springs back when touched.
- Cooling Phase: Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling, ensuring optimal texture and structure.
- Buttercream Creation: Whip butter until silky smooth, gradually blending in sifted confectioner’s sugar and lemon juice until the frosting reaches a luxurious, spreadable consistency.
- Final Assembly: Position first cake layer on a stand, lavish with lemon buttercream, carefully place second layer, and frost the entire cake with remaining buttercream, creating a visually stunning and delectable dessert ready to be sliced and savored.
Notes
- Protect Berries from Sinking: Toss fresh raspberries in a light dusting of flour before folding into batter to prevent them from settling at the bottom of the cake.
- Master Egg White Technique: Whip egg whites to soft peaks precisely, ensuring they’re stiff enough to provide volume but not over-beaten to maintain cake’s delicate texture.
- Buttercream Balance: Control frosting consistency by adding liquid or sugar gradually, testing spreadability to achieve the perfect smooth, creamy finish.
- Prevent Dryness Disaster: Check cake doneness by gently pressing the center – it should spring back immediately, indicating a moist and perfectly baked cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 353
- Sugar: 46 g
- Sodium: 194 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg