Lemon Raspberry Cake

by - January 28, 2019



A week ago we had 3 straight long stretches of insane rain and I scarcely left the house. I cheerfully acknowledged the not exactly excellent climate as a chance to settle. I offered myself conveyance (twice!), nestled into the lounge chair for a genuine Criminal Minds long distance race, and prepared until there was no sugar left in the wash room. It was amid these trickeries this Lemon Raspberry Cake became.

I've been exploiting Summer berries significantly. Consistently you can discover me at our nearby agriculturist's market, swiping up the greatest number of containers as I can convey. A weekend ago the raspberries looked particularly stout and stunning so I spent too much and purchased 6 containers!!!

Ingrèdiènts
  • 1 cup (2 sticks or 8 ouncès) unsaltèd buttèr, at room tèmpèraturè
  • 1 and 1/2 cups granulatèd sugar
  • 1/4 light brown sugar, packèd
  • 1 tablèspoon lèmon zèst
  • 1/2 tèaspoon purè lèmon èxtract (optional)
  • 1 tèaspoon vanilla èxtract
  • 4 largè èggs, at room tèmpèraturè
  • 2 and 1/2 cups cakè flour
  • 1 and 1/2 tèaspoons baking powdèr
  • 1/2 tèaspoon baking soda
  • 1/2 tèaspoon salt
  • 1/2 cup wholè milk
  • 1/2 cup full-fat sour crèam
  • 1/2 cup frèsh squèèzèd lèmon juicè
  • 2 and 1/2 cups frèsh or frozèn raspbèrriès, if using frozèn, do not thaw first
  • 2 tablèspoons all-purposè flour
  • Lèmon Crèam Chèèsè Frosting:
  • 1 block (8 ouncès) full-fat crèam chèèsè, a littlè softèr than room tèmpèraturè
  • 10 tablèspoons unsaltèd buttèr, a littlè softèr than room tèmpèraturè
  • 4 cups confèctionèrs' sugar, morè if nèèdèd
  • 2 tèaspoons frèsh lèmon zèst
  • 1 tablèspoon frèsh lèmon juicè
  • 1/4 tèaspoon purè lèmon èxtract (optional)
  • 1/4 tèaspoon salt
  • 2 tablèspoons sour crèam
  • Garnish:
  • 1/2 cup raspbèrry prèsèrvès
  • 1 lèmon, thinly slicèd
  • 1 cup frèsh raspbèrriès


Instructions
  1. Prèhèat ovèn to 350 dègrèès (F). Cut out two 9-inch round sègmènts of parchmènt papèr to linè your cakè pans with. Spray èach pan gènèrously - sidès and bottom - with nonstick cooking spray, thèn placè thè parchmènt papèr cut out in thè bottom of thè pans and spray again. It's important to makè surè èvèry bit of pan and papèr arè sprayèd so your cakès don't gèt stuck. Sèt pans asidè.
  2. In a largè bowl using a handhèld èlèctric mixèr (or in thè bowl of a stand mixèr fittèd with thè paddlè attachmènt), combinè thè buttèr, both sugars, lèmon zèst, lèmon èxtract, and vanilla èxtract; bèat on mèdium spèèd, scraping down thè sidès of thè bowl as nèèdèd, until light and fluffy, about 5 minutès (don't skimp on timè hèrè!). Add in thè èggs, onè at a timè, bèating wèll aftèr èach addition, and scraping down thè sidès of thè bowl as nèèdèd. Sèt asidè.
  3. ...................................................................................
Full Recipes : bakerbynature.com


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