This post Spring Time Lemon Cake with Raspberry Frosting Recipe written by me on behalf of Bob’s Red Mill.
In Central Virginia, we have been teased by warmer weather followed by freezing temperatures. To think, I thought Chicago weather was unpredictable. Needless to say, with the change of seasons comes a change of cooking ingredients and flavors.
With thoughts of spring looming in the air, I could only think of Lemon cake and a burst of flavor with raspberry frosting. Just the these bright colors are sure to get you in the ready for warm weather and pollen. The key ingredient we are testing out, is Bob’s Red Mill Organic Unbleached Flour.
Can’t wait to remake my Carrot Cake Recipe and my German Chocolate Cake recipes using this flour.
How to make homemade Lemon Cake
To get the perfect spring baking recipe, I adapted two recipes for the cake and frosting. The cake is definitely more dense than I am used to but produced a pound cake like consistency that seemed with fresh lemon flavor.
HOW TO ADD EGG WHITES TO CAKE BATTER
Whipping in egg whites gives this cake recipe just the right amount of airness you expect in a cake.
Check out these gorgeous cakes make with this unbleached organic all purpose flour. I think a lot of cakes do ask for cake flour as it is a little lighter but these worked out great.
How to make Raspberry Frosting for Lemon Cake
Now for the frosting, a minor mistake but I think my version of Raspberry Icing was flavorful and definitely a beautiful color.
Since I often race through recipes, I read 2 sticks of butter when in fact the recipe called for two cups. The result was a less fluffy frosting but it was still beautiful and flavorful.
Probably more raspberry flavor than if I used 2 cups of butter. I also used frozen raspberries which might have added a little too much liquid.
The frosting still covered the cake perfectly and I allowed it to sit uncovered for about an hour to harden.
Lemon Cake with Raspberry Filling and Frosting
Don’t you just love the contrast of the yellowish lemon cake and the raspberry frosting in this spring time dessert? This is the perfect cake for Easter or Mother’s Day.
Why Bob’s Flour? Bob Red Mill’s Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives.
Although this cake recipe created a more pound cake like texture, This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.
Spring forward in your baking and make this delicious lemon cake with raspberry frosting for your next dessert! I made the cake on a Friday and it was gone before dinner on Sunday!
Spring Time Lemon Cake with Raspberry Frosting Recipe
Spring Time Lemon Cake with Raspberry Frosting Recipe
Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Spring Time Lemon Cake with Raspberry Frosting Recipe. cake recipe
Ingredients
for the cake
- 9 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 3 eggs, separated
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plain greek yogurt
- 2 teaspoons lemon zest
- 1/2 tsp lemon extract
for the raspberry buttercream
- 2 sticks unsalted butter, room temperature (1 cup)
- 1 cup raspberries
- 2 tsps milk, eliminate if using frozen raspberries
- 1 tsp of vanilla extract
- 4 1/2 cups powdered sugar
Instructions
- to make the cake, preheat your oven to 325F. grease and line two 8" or 9" cake pans with parchment paper and set aside.
- cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition.
- add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the yogurt and mix until combined. Add the lemon zest and lemon extract
- in a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
- divide the batter evenly between the pans and bake 25-30 minutes , or until a toothpick comes out clean.
- let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.
- to make the buttercream, butter until smooth. add the raspberries and milk mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy. if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.
Nutrition Information
Yield 12Serving Size 1
Amount Per ServingCalories 560Total Fat 26gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 9gCholesterol 111mgSodium 381mgCarbohydrates 79gFiber 3gSugar 59gProtein 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
Be sure to pin this lemon cake with raspberry frosting for the next time you need a dessert!
This post Spring Time Lemon Cake with Raspberry Frosting Recipe written by me on behalf of Bob’s Red Mill.
