Monday, September 23, 2019

MONDAY RECIPE POST - RASPBERRY LEMON CAKE



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! 






29 comments:

  1. Wow, luxurious. And it is even prettier inside.

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    1. Thank you Ginny, it was a very pretty dessert :)

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  2. I bet it was a hit! Oh Yummm. But this is one time (maybe the first and only time) that I am not going to immediately add your Monday recipe to my file. I don’t bake at all any more and we just don’t eat dessert. Just can’t do that any more... It’s a hazard of being older than dirt. But I loved looking!

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    1. Hi Sallie, I understand completely. It is a rare event that I bake anything like this. In fact, I couldn't bring another cake to mind but did eventually go back to making a Boba Fett cake when our son was about ten!!! It was for his birthday and I think I still may have that Baba Fett cake in storage somewhere, goodness knows where :)

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  3. It sounds delicious - and not too sweet either. I rarely bake these days, but the looking was delicious.

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    1. Obrigado, foi :) Eu também gostaria de lhe desejar uma boa semana!

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  5. Poznaj wymowę
    It looks delicious, I like fruit cakes. Thank you for the cake recipe

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    1. Thank you Lucyna, I also like fruit cakes and remember the wonderful ones my mother used to make :)

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  6. Hello, the cake looks delicious! Thanks for sharing the recipe. Enjoy your day, wishing you a happy new week!

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  7. This looks fantastic, a nice touch using Greek yogurt and love buttercream frosting.

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    1. Thanks Christine, it was the first time I used Greek yogurt in a recipe, and that buttercream frosting was delicious :)

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  8. Haha, the only thing this beautiful cake needed was your good wishes and name on it, making the last photo perfectly yummy!

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    1. Happy you liked that signature cake at the end Penelope :)

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  9. yum, had to speed scroll through this because it is a no no for me. but yum again

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  10. The cake looks delicious and a good recipe. I'm sure it was moist and light with the fruit and the whisked egg whites included. Lemon and raspberries are a lovely combination. I've never thought of adding Greek yoghurt to a cake batter. I'll try that next time I do some home baking for family and friends. Thanks to Sue and you for sharing.

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    1. Thank you Linda, I loved the raspberries in the cake. I am looking forward to the next dinner event where I will try strawberries :)

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  11. Sounds like a good combination and it looks real good!

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  12. It looks delicious, thanks for sharing the recipe with us.

    All the best Jan

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    1. I am happy you think so Jan and you are very welcome :)

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  13. Denise, you did a beautiful job of it! Raspberry and lemon--a classic combination we really like. I avoid food coloring so would have left it out as well. I think it looks lovely without it.

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