Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry lemon cake. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Frost side and top of cake with frosting. To make the lemon filling: Place the granulated sugar and Instant ClearJel in a saucepan and whisk to combine. Add the lemon zest, lemon juice, and salt. Add the butter and bring the mixture to a boil over medium heat.
Raspberry Lemon Cake is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Raspberry Lemon Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have raspberry lemon cake using 14 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Raspberry Lemon Cake:
- Make ready 120 g whole wheat flour
- Make ready 120 g all-purpose flour
- Prepare 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Get 1/2 tsp salt
- Take 1 tbsp lemon zest
- Get 1 tbsp (14 g) unsalted butter or coconut oil, melted and cooled slightly
- Make ready 2 large egg whites, room temperature
- Prepare 1 tsp vanilla extract
- Prepare 60 g Greek yogurt
- Prepare 100 g brown sugar
- Prepare 60 ml freshly squeezed lemon juice
- Take 120 ml milk
- Prepare fresh raspberries
Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition. I like to put a round of parchment paper on the bottom of the pans just to insure a good release. Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary. Lemon raspberry cake needs to be on your summer baking list!
Steps to make Raspberry Lemon Cake:
- Preheat the oven to 180°C, and lightly coat a springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the sugar and lemon juice.
- Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. Bake at 180°C for 30-35 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.
- Enjoy!
- Ready to serve and ENJOY!
Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary. Lemon raspberry cake needs to be on your summer baking list! If you love my vanilla cake recipe or my classic lemon cake recipe you're gonna flip over this one. This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries! Put the raspberries in a bowl and set aside.
So that’s going to wrap this up with this special food raspberry lemon cake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
