RASPBERRY LEMON CAKE
This layer cake that is casual is right up my street theres nothing too fine but it hits on all the ideal spots. I believe it a tea cake since it's just the thing with a cup of coffee or tea to get a day pick me up. Yes, you can serve it however it seems a pity to waste such a cake on those who had a huge meal. And anyhow, I am always Searching for ways to add more cake into my daily life:)
The cake's tastes truly sing since raspberries are folded into the batter before baking. A number of them break because you supply bursts of berry flavor and stir them , but most remain intact.
Raspberry Lemon Cake
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Category: dessert
Cuisine: American
Writer: Sue Moran
An Raspberry Lemon Cake recipe with buttercream frosting, made with fresh pancakes, yogurt, and a lot of juice to get a yummy dessert.
Ingredients
Cake
- 9 tablespoons unsalted butter
- 3 eggs
- 1 teaspoon salt
- 1 cup plain yogurt
- lemon buttercream
- 5 cups confectioner's sugar
- Juice of 1 plus 1/2 lemons (about 3-4 tbsp )
- (optional) 1 small fall yellowish gel food coloring
Directions
- I love to set a round of parchment paper onto the bottom of the pans to guarantee a release.
- Cream the sugar and butter together until light and fluffy, scraping down the bowl's sides as needed.
- Beat the egg whites till soft peaks form.
- Scrape the bowl down. Fold in the egg whites, also fold in the berries if no white streaks remain.
- Spread the batter equally between the two cake pans and also outside the tops using an offset spatula.
- Do not over bake.
- Allow the cakes cool for 10 minutes before warming them completely and turning out them.
- To make the frosting cream the sugar, butter (and the fall of food coloring, if using) incorporating enough lemon juice to produce a creamy spreadable frosting. Beat until creamy and smooth. Add sugar if it is too rigid.
- The cake when cool. Add a generous quantity of frosting to the layer top with second layer and complete frosting top and sides.
Notes
The small bit of coloring provides the merest touch of colour to the frosting so it is white, which I enjoy.