Dive into the world of baking with a refreshing twist on a classic dessert: the Raspberry Lemon Bliss Cake. This mouthwatering cake combines the sweet, juicy flavors of raspberries with the bright, tangy zest of lemon, creating a perfect symphony of flavors that’s bound to impress at any gathering. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is a delightful choice.
Ingredients:
For the Cake:
- Unsalted Butter: 9 tablespoons, softened, to give the cake its tender crumb.
- Sugar: 1 cup, for sweetness and structure.
- Lemon Zest: From 1 lemon, to infuse the cake with citrusy brightness.
- Eggs: 3 large, separated, to enrich the cake and give it lightness.
- Vanilla Extract: 1 teaspoon, for a hint of warm flavor.
- All-Purpose Flour: 2 cups, forming the base of the cake.
- Baking Powder & Baking Soda: 2 teaspoons and 1/2 teaspoon, respectively, to ensure the cake rises perfectly.
- Salt: 1 teaspoon, to balance the flavors.
- Greek Yogurt: 1 cup, adding moisture and a slight tang. Vanilla yogurt is also an option for extra flavor.
- Raspberries: 1 1/2 cups, frozen recommended, to add bursts of berry flavor.
For the Lemon Buttercream:
- Unsalted Butter: 1 cup, softened, for a rich, creamy frosting.
- Confectioner’s Sugar: 5 cups, sifted, for sweetness and smoothness.
- Fresh Lemon Juice: 4 tablespoons, to add a fresh zesty flavor. Adjust according to taste.
- Yellow Gel Food Coloring: Optional, for a vibrant touch.
Directions:
Preparing the Cake Layers:
- Preheat the Oven: Set to 350°F (175°C). Prepare two 8-inch non-stick cake pans by buttering, flouring, and lining the bottoms with parchment paper.
- Cream the Butter: Mix the butter, sugar, and lemon zest until light and fluffy. Incorporate the egg yolks one at a time, then add the vanilla extract.
- Whip the Egg Whites: In a separate bowl, beat the egg whites to soft peaks. Set aside.
- Combine Dry Ingredients: Whisk flour, baking powder, salt, and baking soda in another bowl.
- Mix Wet and Dry Ingredients: Alternately add the dry ingredients and yogurt to the butter mixture. Fold in the whipped egg whites gently, then carefully fold in the raspberries.
- Bake: Divide the batter evenly between the pans. Smooth the tops and bake for about 30 minutes. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Crafting the Frosting:
- Cream Butter and Sugar: Mix the butter and sifted confectioner’s sugar, gradually adding lemon juice to reach a spreadable consistency. Add a drop of food coloring if using.
- Frost the Cake: Once the cake layers are cool, apply frosting between layers, on top, and around the sides.
Serving and Storage:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Calories: Approximately 580 kcal per serving
- Servings: 8
The Raspberry Lemon Bliss Cake is a vibrant, flavor-packed dessert that’s as beautiful to look at as it is to eat. With its moist crumb, bursts of raspberries, and creamy lemon buttercream, this cake promises to be a hit for any occasion. Enjoy the process of baking this delightful treat and the joy it brings to your table.