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Home / Raspberry Lemon Cake – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe

Raspberry Lemon Cake – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe

Raspberry Lemon Cake – DON’T LOSE THIS RECIPE!!! #chicken #yummy #recipe

Ingredients

cake

  • 9 tablespoons unsalted butter at temperature 
  • 1 cup sugar 
  • 3 large separate eggs
  • 2 cups all-purpose flour
  • 1 tablespoon leaven 
  • 1 teaspoon of salt
  • 1/2 teaspoon of bicarbonate of soda 
  • 1 cup plain Greek yogurt
  • 1 cup raspberries


lemon buttercream

  • 2 sticks 1 cup unsalted butter, at temperature 
  • 5 cups sifted powdered sugar 
  • juice of 1 and 1/2 lemons about 3-4 tablespoons
  • optional 1 small drop of yellow gel coloring 


Instructions

  • Preheat the oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you also can use 8 inch pans, just increase the baking time.) i prefer to place a baking sheet within the bottom of the pans just to make sure good release.
  • Cream the butter and sugar until light and fluffy, scraping the edges of the bowl if necessary.
  • Stir in egg yolks, one at a time. In another bowl, beat the egg whites until soft peaks form. (yummy)
  • Whisk together the flour, leaven , salt and bicarbonate of soda . increase the butter mixture alternately with the yogurt and blend until homogeneous. Scrape the bowl. Stir within the whipped egg whites, and when there are not any more white streaks, stir within the berries.
  • Spread the dough evenly between the 2 cake pans and level the highest with an offset spatula.
  • Bake the cakes on an equivalent oven rack for about 25 minutes, or until the middle comes back to the touch and therefore the edges start to show golden. don't overcook.
  • Let the cakes cool for 10 minutes before unmolding and cooling them completely on a wire rack.
  • To make the butter, sugar (and drop of coloring , if applicable) frozen dessert by adding enough juice to form a creamy spread frosting. Beat until smooth and creamy. Add more sugar for a firmer glaze and more juice if it's too stiff.
  • Glaze the cake when completely cooled. Add a generous amount of frosting to the primary layer, then cover with the second layer and finish frosting the highest and sides.
  • The recipe from, Click here
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