Raspberry Lemon Bliss Cake

There’s something truly enchanting about the combination of raspberry and lemon in a cake. The tangy zestiness of lemon coupled with the sweet burst of raspberries creates a delightful symphony of flavors. Today, I’m excited to share a recipe that perfectly marries these two ingredients in a dessert sure to impress: Raspberry Lemon Bliss Cake. This cake not only looks spectacular but also has a refreshingly light taste, making it a perfect dessert for any occasion, be it a family gathering or a special celebration.

Ingredients

For the Cake:

• 9 tablespoons unsalted butter, room temperature
• 1 cup sugar
• Zest of 1 lemon
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup plain Greek yogurt (vanilla yogurt optional for a sweeter taste)
• 1 1/2 cups raspberries, frozen recommended for better consistency

For the Lemon Buttercream:

• 1 cup unsalted butter, room temperature
• 5 cups confectioners’ sugar, sifted
• 4 tablespoons fresh lemon juice (adjust according to taste)
• Optional: 1 small drop of yellow gel food coloring for a vibrant touch

Directions

Preparing the Cake Layers:

1. Preheat your oven to 350°F (177°C). Prepare two 8-inch non-stick cake pans by buttering them, dusting with flour, and lining the bottoms with parchment paper.
2. Start with the butter mixture: In a mixing bowl, cream together the butter, sugar, and lemon zest until the mixture is light and fluffy.
3. Incorporate the egg yolks: Beat in the egg yolks one at a time, followed by the vanilla extract, ensuring each is well integrated before adding the next.
4. Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Set aside.
5. Mix dry ingredients: Whisk together the flour, baking powder, salt, and baking soda in another bowl.
6. Combine wet and dry ingredients: Alternately add the dry ingredients and yogurt to the creamed butter mixture, mixing until just combined. Avoid overmixing.
7. Fold in the egg whites and raspberries: Carefully fold in the whipped egg whites until no streaks remain, then gently fold in the raspberries.
8. Bake: Evenly spread the batter into the prepared pans. Bake for about 30 minutes, or until the cakes spring back when touched lightly.
9. Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Making the Frosting:

1. Cream the butter and sugar: Beat the butter and sifted confectioners’ sugar together, gradually adding lemon juice to reach a creamy, spreadable consistency.
2. Adjust if necessary: Depending on your preference, adjust the thickness with more sugar or thin it with additional lemon juice.

Assembly:

• Once the cakes are completely cool, apply a generous layer of frosting between the cake layers and cover the top and sides smoothly.

Nutritional Information

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Calories per Serving: 520 kcal
• Servings: 8

The Raspberry Lemon Bliss Cake is not just a treat for the taste buds but also a visual delight, especially if you choose to add a touch of yellow food coloring to the frosting. Each bite of this moist cake provides a burst of lemon flavor complemented by the sweet raspberries, making it a perfect dessert for those who enjoy fruity flavors. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and sure to yield a dessert that’ll earn you compliments. Enjoy baking and indulging in your very own Raspberry Lemon Bliss Cake!

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