Raspberry Lemon Cake

Adapted from: Sue Moran

Serves: 12

Prep time: 45 minutes

Cook time: 35-45 minutes (per cake)

Ingredients:

2 cups all purpose flour (or GF alternative) 

2 tsp baking powder

1 tsp salt

1/2 tsp baking / bicarb soda

3 eggs, separated whites & yolks

128 g (9 tbsp) unsalted butter

1/2 cup sugar

1 tsp vanilla

1 lemon, zested

1 cup plain Greek yoghurt (or vanilla flavoured)

1.5 cups raspberries (frozen)

Frosting:

227 g unsalted butter, softened to room temperature

5 cups icing / powdered sugar

60 ml (1/4 cup) lemon juice

This cake sat on a Pinterest board for years until one day I decided "let's do it!" A few tweaks later and we have a delightful cake winner. I filled it with raspberry jam which helped take away some of the sweetness of frosting filling. 

I am still experimenting with it. For example, do the eggs need to be separated? Could I use the reverse creaming method? Probably! If you decide to try either, let me know! 

Raspberry and lemon are so complimentary and the cake feels lighter with them. Although they both are tart, the citrus-berry comes alive. This cake is perfectly paired with a hot cup of tea. 

Ingredients:
2 cups all purpose flour (or GF alternative) 

2 tsp baking powder

1 tsp salt

1/2 tsp baking/bicarb soda

3 eggs, separated whites & yolks

128 g (9 tbsp) unsalted butter

1/2 cup sugar

1 tsp vanilla

1 lemon, zested

1 cup plain Greek yoghurt (or vanilla flavoured)

1.5 cups raspberries (frozen)

Frosting:

227 g unsalted butter, softened to room temperature

5 cups icing / powdered sugar

60 ml (1/4 cup) lemon juice

raspberry jam (optional cake filling with frosting on the outside)

Directions:
1. Preheat the oven to 177 C / 350 F and line two to three 19 cm / 8" pans with parchment. 

2. In a medium bowl, mix together the flour, baking powder, salt, and baking/bicarb soda. Set aside. 

3. In another medium bowl, whisk the egg whites to soft peaks (like mountain peaks that droop over). Set aside. 

4. In a large bowl, using the same "dirty" beaters, cream the butter, sugar, vanilla, and lemon zest until it is light in colour and fluffy. Then add the egg yolk one at a time, scraping down the sides of the bowl as needed. 

5. Alternate mixing in the dry ingredients and yoghurt into the butter-sugar mixture until well-combined.

6. Use a spatula to gently fold in the egg whites into the batter until there are no more white streaks.  

7. Gently fold in the raspberries until well combined. 

8. Pour the batter into cake pan(s), spreading the batter evenly. Bake until a knife or toothpick comes out clean and the tops are golden (35-45 minutes). 

9. Cool the cakes for 10 minutes and then turn them on a rack after to cool further. 

10. To make the frosting, cream the butter, icing / powdered sugar, lemon juice, and add food dye if desired. 

11. Fill the cake with frosting or raspberry jam and cover the cake with frosting.