This was such a pretty cake. I knew it would be perfect for when our friends came over for dinner. I would like to thank Sue, host of The View From Great Island for this recipe. Please take a look when you get the chance. Her version has a lot of good advice. There are also many other great recipes to try.
Raspberry Lemon Cake - Serves 10
For the Cake:
9 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, separated
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup plain Greek Yogurt
1 heaped cup raspberries
For the Lemon Buttercream Frosting:
2 sticks (1 cup) unsalted butter, at room temperature
5 cups confectioner's sugar, sifted
Juice of 1-1/2 lemons (about 3 to 4 tablespoons)
1 small drop yellow gel food coloring, optional
Preheat oven to 350 deg. F. Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans as well, just increase the cooking time). Sue suggests placing a round of parchment paper on the bottom of each pan to insure a good release. I did this and it worked beautifully.
Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl if necessary.
Beat in the egg yolks one at a time. In a separate bowl beat the egg whites until soft peaks form.
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 remains, fold in the berries.
Spread the batter evenly between two 9" cake pans and even out the tops with a cake spatula, or anything you have that will level the top of the batter.
Bake the cakes on the same oven shelf for about 25 to 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't overbake.
Let the cakes cool for 10 minutes before turning out, and cool completely on the baking rack.
To make the frosting:
Cream the butter, sugar (and 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 you want it less stiff.
Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with the second layer and finish frosting top and sides.
Notes from Sue: She said the drop of yellow coloring gives just a hint of color to the frosting, so it isn't stark white. I didn't have any and left it out. I rarely do any baking these days.
You can use any kind of berry for this cake.
This cake was a hit. Thank you Sue!