RASPBERRY LEMON CAKE

RASPBERRY LEMON CAKE - If you like lemons and raspberries you're going to LOVE this Lemon Raspberry Cake! This raspberry cake is detonating with new lemon flavor and shrouded in tart lemon cream cheddar icing. It's the ideal lemon raspberry dessert for Mother's Day or Easter informal breakfast!

I've been exploiting Summer berries in a significant manner. Consistently you can discover me at our neighborhood rancher's market, swiping up the same number of containers as I can convey. A weekend ago the raspberries looked particularly full and exquisite so I spent lavishly and purchased 6 containers!!!

Indeed, you can serve it as an after supper dessert, however it appears to be a disgrace to waste such a decent cake on individuals who've quite recently had a major feast. And in any case, I'm continually searching for approaches to embed more cake into my day.

Ingredients:

Lemon Buttercream

• juice of 1 and 1/2 lemons about 3-4 tablespoons
• optional 1 small drop yellow gel food coloring
• 2 sticks (1 cup) unsalted butter, at room temperature)
• 5 cups confectioner's sugar sifted 

Cake

• 1 cup plain greek yogurt
• 1 heaped cup raspberries
• 1 tsp salt
• 1/2 tsp baking soda
• 1 Tbsp baking powder
• 2 cups all purpose flour
• 9 tablespoons unsalted butter at room temperature
• 1 cup granulated sugar
• 3 large eggs separated 

Instructions:

1. Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
2. Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary.
3. Beat in the egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.
4. 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 streaks remain, fold in the berries.
5. Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
6. Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
7. Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
8. To make the frosting cream the butter, sugar, (and the 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 it's too stiff.
9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Adapted from modernhoney.com