Description
Raspberry lemon bliss cake brings sunshine to dessert tables with its tangy-sweet harmony. Zesty lemon layers mingle with luscious raspberry filling, creating a refreshing cake that delights taste buds and promises pure culinary joy.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup plain Greek yogurt
- 1 ½ cups raspberries
- 3 large eggs, separated
Butter and Fat Components:
- 9 tablespoons (128 grams) unsalted butter, at room temperature
- 1 cup (226 grams) unsalted butter, at room temperature
Flavoring and Seasoning Ingredients:
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- Zest of 1 lemon
- 4 tablespoons fresh lemon juice
- 5 cups confectioner’s sugar, sifted
- 1 small drop yellow gel food coloring (optional)
Instructions
- Meticulously grease and dust two 8-inch cake pans with flour, then carefully line the bottom with parchment paper to ensure effortless cake removal.
- In a spacious mixing bowl, whip the butter, sugar, and fragrant lemon zest until the mixture transforms into a light, airy consistency.
- Incorporate egg yolks one by one, gently blending after each addition, then infuse with vanilla extract for depth of flavor.
- Separately, whisk egg whites until they form delicate, soft peaks, creating a light and ethereal texture for the cake.
- Sift together flour, baking powder, salt, and baking soda in a clean bowl, ensuring a smooth and uniform dry mixture.
- Gradually fold the dry ingredients and yogurt into the creamy butter mixture, alternating to maintain a silky smooth batter.
- Delicately incorporate the whisked egg whites, followed by gently folding in fresh, vibrant raspberries to distribute them evenly throughout the batter.
- Evenly distribute the batter between the prepared pans, creating a balanced foundation for the cake.
- Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare the lemon buttercream by blending butter and confectioner’s sugar, gradually introducing lemon juice until achieving a smooth, spreadable consistency.
- Optional: Add a subtle touch of yellow gel food coloring to enhance the frosting’s visual appeal.
- Adjust frosting texture by incorporating additional sugar or lemon juice as needed.
- Once completely cooled, layer the cakes with generous spread of lemon buttercream.
- Frost the entire cake, covering top and sides with smooth, even strokes.
- Garnish with fresh raspberries and delicate lemon zest, creating an elegant and inviting presentation.
Notes
- Explore delightful flavor combinations by experimenting with fresh or frozen raspberries for varied texture and taste.
- Ensure egg whites are at room temperature for optimal volume and smooth incorporation into the cake batter.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days, allowing flavors to meld and intensify.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 55 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg