Monday, July 16, 2012

Raspberry Lemon Cake

I love baking with fresh fruit. And by fresh fruit, I really mean berries. I adore berries. In the summer they seem extra plump, juicy, and completely saturated with their God-given color. Since I've been shopping a lot more organically this year, I've really noticed the difference in fruit and vegetables during their natural season. They look much healthier, their color is much more vibrant, and the major convincer is that they taste so much more flavorful. 

This recipe was pulled out of Sunset magazine by my mom. She loves baking, and wanted to bake with me on the fourth of July. She loved the colors and the fruit based recipe (it calls for 4+ cups of raspberries!). It turned out really lovely. It's a light texture cake, very moist from the yogurt, and the sweetness is balanced out by the tangy raspberries. Yum. 

Hope you're enjoying your seasonal fruits and veggies. Any favorites?

Raspberry Lemon Cake
Prep Time: 30 min Inactive Time: 2 hrs Serves: 15
Adapted from Sunset Magazine, July 2012

1 cup butter, softened (not melted), plus some for buttering the pan
1 1/4 cup sugar
3 eggs
1/4 tsp salt
1 tsp vanilla extract
1/4 cup plain yogurt
1/2 cup milk
1/4 cup lemon curd
2 1/2 cups flour, plus flour for dusting
1/4 tsp baking soda
1/2 tsp baking powder
4 3/4 cups raspberries, rinsed and patted dry
powdered sugar

How To:
1) Preheat oven to 325ºF. Butter a 9" x 13" glass dish. Add two or three tbsp of flour to buttered dish and gently shake until the butter is well coated by the flour. Pour out any excess flour. Set prepared dish aside. 

2) Add butter to a large bowl. Beat until very smooth. Add sugar, and continue to beat until no lumps remain, and there is a fine consistency. (Baking tidbit: Beat away at this point because you cannot over mix butter and sugar. Once you add the flour is when you should be gentle and not over mix, because the flour will release too much gluten into your batter, which is one cause for the undesired results of baking.) 

3) Add eggs, salt, vanilla extract, yogurt, milk, and lemon curd to the butter mix. Beat until everything is well incorporated. Add flour, baking soda, and baking powder. Gently mix until just incorporated, and no flour remains.

4) Dollop half of the amount of the batter into the prepared baking dish and spread until a level layer is formed. Sprinkle with half of the raspberries. Dollop the remaining half of the batter over the layer of raspberries. Gently spread until a level layer is formed. Sprinkle with the remaining raspberries. 

5) Bake for 45 minutes to an hour, or until a toothpick comes out clean. Towards the end of cooking, if cake is becoming too dark, cover it with foil for remainder of cooking time. Remove from oven and let it rest for one hour. 

6) Add powdered sugar into a small metal sieve. Tap edge of sieve to loosely coat the top of the cake. Delicious served with milk or coffee.


  1. I love a good lemon cake... The addition of my favorite berry just puts it over the top. Very nice.

  2. That is my feeling on it exactly! Thank you :)


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