Wednesday, October 13, 2021

LEMON-RASPBERRY CAKE



8 T (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
Zest of 1 large lemon
3 large eggs, separated
1 t pure vanilla extract
2 cups all purpose flour
2 t baking powder
1/2 t baking soda
1 t sea salt
1 cup plain or vanilla Greek yogurt
1 generous cup frozen raspberries

Preheat oven to 350 degrees F.
Butter 2 8-inch cake pans and line each pan with a circle of parchment that has been buttered.

In bowl of an electric mixer, fitted with the paddle attachment, cream the butter and lemon zest together until light and fluffy.
Beat in the egg yolks, one at a time, along with the vanilla.
Set bowl aside.
In a separate mixing bowl, beat the egg whites with a whisk attachment, until soft peaks form.
Set bowl aside.
In a smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
Place the bowl with the butter-egg yolk mixer back on the mixer and add the dry ingredients alternately with the yogurt.
Mix until well combined.
Remove bowl from mixer and fold in the whipped egg whites until no white streaks appear.
Gently fold in the raspberries and spread the batter evenly between the two cake pans.  Even out the tops with an offset spatula.
Place pan on the middle rack in the oven and bake for 35 minutes, or util a toothpick comes out clean.
Let the cakes cool for 10 minutes before turning them out on a rack to cool completely. 
Meanwhile, make the frosting.

CREAM CHEESE-BUTTERCREAM FROSTING
1 cup (2 sticks) unsalted butter, room temperature
8 oz full fat cream cheese, room temperature
4 to 4 1/2 cups confectioners' sugar
2 T fresh lemon juice
1 t pure vanilla extract
Pinch of sea salt

In a bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.  
Add the cream cheese and beat until completely smooth.
With the mixer on low speed, add the confectioners' sugar, lemon juice, and vanilla a little at a time.  
Increase to high speed and beat for 3 minutes.
Add a pinch of salt and beat until combined.

Cover and keep in refrigerator until cake is completely cool.






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