HOW TO MAKE RAPBERRY
LEMON CAKE WITH LEMON BUTTERCREAM
DESCRIPTION
Recipe of ancient
Raspberry Lemon Cake with lemon buttercream frosting, made with yogurt, fresh
Raspberry, and a lot of lemon juice for a delicious sweet.
Prep Time : 25 Mins
Cook Time : 25 Mins
Total Time : 50 Mins
Category : Dessert
Servings : 10
INGREDIENTS
Cake
- 1 Cup Granulated Sugar
- 3 large eggs, separated
- 9 tablespoons unsalted butter, at room temperature
- 1 Tbsp baking powder
- 2 cups all purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1 cup plain greek yogurt1 heaped cup raspberries
- 1 cup plain greek yogurt
Lemon Buttercream
- 5 cups confectioner's sugar, sifted
- juice of 1 and 1/2 lemons (about 3-4 tablespoons)
- 2 Sticks ( 1 Cup ) Unsalted Butter, At Room Temperature
- (Optional) 1 Small drop yellow gel food coloring
INTRUCTIONS
- Preheat the oven to 350F butter and flour 2 pan a non-stick 9-stick cake (you can use an 8 inch pot, too, just add cooking time.) I like putting a sheet of bread paper on the bottom of the pot just to ensure a good release.
- Cream the butter and sugar together until mild and fluffy, rub the side bowl as needed.
- Shake the egg yolks, one by one. In a separate bowl shake the egg whites until the top is formed soft.
- Shake the flour, baking powder, salt, and baking soda. Add to the butter mixture alternately with yogurt and mix until well blended. Rub the bowl. Fold in the egg whites shake, and when there is no white line left, fold in a give.
- Spread the dough evenly between the two baking pan and flatten the top with an offset spatula.
- Bake the pie in the shelves of the same oven for about 25 minutes, or until the center is back when touched and the new edges begin to change color to golden. Don't bake too much.
- Allow the pie to cool for 10 minutes before turning it off and cool it on the shelf.
- To make the cream frosting, butter, sugar, (and a drop of food coloring, if using) add enough lemon juice to make a cream frosting that can spread. Shake until smooth and soft. Add more sugar to the more rigid frosting, and more lemon juice if it's too stiff.
- Frost cake when really cool. Add a large amount of frosting to the first layer, then add it with the second layer and finish the top and sides layers.