my raspberry lemon cake is over the top delicious but not at all fussy.It’s just the thing with a cup of tea or coffee for an afternoon pick me up. Yes, you can definitely serve it as an after dinner dessert, but it seems a shame to waste such a good cake on people who’ve just had a big meal. And anyway, I’m always looking for ways to insert more cake into my day 🙂 This recipe is inspired by European style cakes, it has a moist, dense texture, and it’s not over the top sweet. The berries add just the right fruity element, and the frosting pulls it all together with a burst of tartness. what you’ll need for this simple raspberry cake
easy method for making a raspberry cakeThis cake comes together a little differently than most cakes. The eggs are separated, and the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.
my best tips for baking with raspberriesThe flavors of this cake really sing, partly because whole raspberries are folded into the batter just before baking. But fresh raspberries are incredibly delicate, and will inevitably break apart as you stir them in. I’ve got a solution for that!
the tart lemon buttercream is everything!Your reward for the light as air yogurt cake is the thick layer of insanely sweet tart lemon buttercream. It’s like lemon fudge, only better 🙂 I might be in the minority here, but I love the cake cold from the refrigerator. It does wonderful things to the buttercream. I recommend sturdy nonstick pans for layer cakesFor those times when only a layer cake will do, you need good sturdy reliable cake pans. I like to use thick walled nonstick pans like Chicago pans, or USA brand pans. Both cook evenly and release the cakes every time. I have a set of both 8 inch and 9 inch pans, there really is a big difference in the size of the cakes when you bake in the different pans ~ sometimes the smaller cake pan works better, and vice versa. How to care for your cake pans so they release your cakes perfectly every time!
Raspberry treats on this blog can run the gamut from casual little Raspberry Almond Bars to the more exotic Raspberry Pavlovas…
An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert. Prep Time:25 minutes Cook Time:25 minutes Total Time:50 minutes
cake
lemon buttercream
Other amazing layer cakes to try ~
Course: Dessert Cuisine: American Keyword: baking, cake, dessert, layer cake, raspberry, recipe Calories: 585 kcal · Carbohydrates: 86 g · Protein: 5 g · Fat: 26 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 112 mg · Sodium: 272 mg · Potassium: 170 mg · Fiber: 2 g · Sugar: 67 g · Vitamin A: 828 IU · Vitamin C: 4 mg · Calcium: 75 mg · Iron: 1 mg We love seeing what you’ve made! Tag us on social media at @theviewfromgreatisland for a chance to be featured. |