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Sandra CoyeHello Dolly Bars 4 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 17 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 3 months ago
Dear Liz,Yes, the cup measurements are American, d...

Raspberry Cake with Lemon Buttercream

Blossom Lady
Jun 08, 2022 11:07 AM
Raspberry Cake with Lemon Buttercream

My Raspberry Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and lots of lemon juice for an old fashioned from-scratch layer cake that’s perfect for birthdays and special occasions, or any time you want to pamper yourself.

This cake comes together a little differently than most cakes. The eggs are separated, and the whites are beaten and folded into the batter. It gives the cake a light sponge cake texture which is really nice.

The flavors of this cake really sing, partly because whole raspberries are folded into the batter just before baking. But fresh raspberries are incredibly delicate, and will inevitably break apart as you stir them in. I’ve got a solution for that!

Use frozen berries if you would like them to stay in tact when folded into the cake batter. Do not thaw them before using.

If you have fresh berries, consider popping them in the freezer for a short while to firm them up before using.

Ingredients:

  • 9 Tbsp unsalted butter, at room temperature
  • 1 cup granulated sugar
  • zest of 1 lemon
  • 3 large eggs, separated
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup plain greek yogurt (you can use vanilla yogurt as well)
  • 1 1/2 cups raspberries (I like to use frozen berries)
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
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