Description
Raspberry lemon bliss cake brings together tangy citrus and sweet berries in a harmonious dessert. Creamy layers and bright garnishes create a delightful treat you’ll savor with each refreshing bite.
Ingredients
Scale
- 1 ½ cups raspberries
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup (226 grams) unsalted butter, at room temperature
- 9 tbsps (128 grams) unsalted butter, at room temperature
- 1 cup plain Greek yogurt
- 3 large eggs, separated
- 2 tsps baking powder
- 1 tsp salt
- ½ tsp baking soda
- 1 tsp vanilla extract
- 4 tbsps fresh lemon juice
- Zest of 1 lemon
- 5 cups confectioner’s sugar, sifted
- 1 small drop yellow gel food coloring (optional)
Instructions
- Preparation: Grease and flour two 8-inch cake pans, lining bottoms with parchment paper for easy release.
- Creaming: Whip butter, sugar, and lemon zest until light and fluffy, creating a smooth base for the cake.
- Egg Integration: Add egg yolks individually, mixing thoroughly after each addition, then blend in vanilla extract for enhanced flavor complexity.
- Egg White Transformation: Whisk egg whites to soft peak stage, ensuring a light, airy texture for the cake’s structure.
- Dry Ingredient Blend: Sift flour, baking powder, salt, and baking soda to create a uniform dry mixture without lumps.
- Batter Assembly: Alternately fold dry ingredients and yogurt into the butter mixture, maintaining a silky, consistent batter.
- Final Mixing: Gently incorporate whisked egg whites and carefully distribute raspberries throughout the batter to ensure even dispersion.
- Baking Process: Divide batter between prepared pans and bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, checking for doneness with a clean toothpick test.
- Cooling Stage: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Frosting Creation: Craft lemon buttercream by blending butter and confectioner’s sugar, gradually adding lemon juice to achieve a smooth, spreadable consistency. Optionally tint with yellow gel food coloring for visual appeal.
- Cake Assembly: Once fully cooled, layer cakes with lemon buttercream, frosting top and sides with smooth, even strokes.
- Presentation: Artfully garnish with fresh raspberries and delicate lemon zest to create an elegant and inviting dessert.
Notes
- Prep Pan Perfectly: Greasing and lining cake pans with parchment paper prevents sticking and ensures smooth cake removal.
- Cream Butter Strategically: Whip butter, sugar, and lemon zest until light and fluffy to create a smooth, aerated base for the cake.
- Separate Egg Whites Carefully: Whisk egg whites to soft peaks separately to maintain their delicate structure and contribute to the cake’s light texture.
- Monitor Baking Time Closely: Check cake doneness at 30 minutes by inserting a toothpick – it should come out clean to prevent overbaking and dryness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 392
- Sugar: 54 g
- Sodium: 284 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 83 mg