Spring Time Lemon Cake With Raspberry Frosting Recipe

Spring Time Lemon Cake With Raspberry Frosting Recipe
 

This post Spring Time Lemon Cake with Raspberry Frosting Recipe written by me on behalf of Bob’s Red Mill.

In Central Virginia, we have been teased by warmer weather followed by freezing temperatures. To think, I thought Chicago weather was unpredictable. Needless to say, with the change of seasons comes a change of cooking ingredients and flavors. With thoughts of spring looming in the air, I could only think of Lemon cake and a burst of flavor with raspberry frosting. Just the these bright colors are sure to get you in the ready for warm weather and pollen. The key ingredient we are testing out, is Bob’s Red Mill Organic Unbleached Flour.   Can’t wait to remake my Carrot Cake Recipe and my German Chocolate Cake recipes using this flour. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

To get the perfect spring baking recipe, I adapted two recipes for the cake and frosting. The cake is definitely more dense than I am used to but produced a pound cake like consistency that seemed with fresh lemon flavor. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Whipping in egg whites gives this cake recipe just the right amount of airness you expect in a cake. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Check out these gorgeous cakes make with this unbleached organic all purpose flour. I think a lot of cakes do ask for cake flour as it is a little lighter but these worked out great. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Now for the frosting, a minor mistake but I think my version of Raspberry Icing was flavorful and definitely a beautiful color. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Since I often race through recipes, I read 2 sticks of butter when in fact the recipe called for two cups. The result was a less fluffy frosting but it was still beautiful and flavorful. Probably more raspberry flavor than if I used 2 cups of butter. I also used frozen raspberries which might have added a little too much liquid. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

The frosting still covered the cake perfectly and I allowed it to sit uncovered for about an hour to harden. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

 

So what is the end result? 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Don’t you just love the contrast of the yellowish lemon cake and the raspberry frosting in this spring time dessert? This is the perfect cake for Easter or Mother’s Day. 

Spring Time Lemon Cake with Raspberry Frosting Recipe

Why Bob’s Flour?   Bob Red Mill’s Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. Although this cake recipe created a more pound cake like texture, This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods.

Spring Time Lemon Cake with Raspberry Frosting Recipe

Spring forward in your baking and make this delicious lemon cake with raspberry frosting for your next dessert! I made the cake on a Friday and it was gone before dinner on Sunday!

Spring Time Lemon Cake with Raspberry Frosting Recipe

Spring Time Lemon Cake with Raspberry Frosting Recipe

Spring Time Lemon Cake with Raspberry Frosting Recipe

Yield: 12 Slices
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Spring Time Lemon Cake with Raspberry Frosting Recipe. cake recipe

Ingredients

for the cake

  • 9 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs, separated
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup plain greek yogurt
  • 2 teaspoons lemon zest
  • 1/2 tsp lemon extract

for the raspberry buttercream

  • 2 sticks unsalted butter, room temperature (1 cup)
  • 1 cup raspberries
  • 2 tsps milk, eliminate if using frozen raspberries
  • 1 tsp of vanilla extract
  • 4 1/2 cups powdered sugar

Instructions

  1. to make the cake, preheat your oven to 325F. grease and line two 8" or 9" cake pans with parchment paper and set aside.
  2. cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition.
  3. add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the yogurt and mix until combined. Add the lemon zest and lemon extract
  4. in a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
  5. divide the batter evenly between the pans and bake 25-30 minutes , or until a toothpick comes out clean.
  6. let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.
  7. to make the buttercream, butter until smooth. add the raspberries and milk mix until combined. slowly add the powdered sugar and mix until combined. mix on medium speed for a couple minutes until light and fluffy. if your buttercream is softer than you'd like, you can either add more sugar or chill it for 30 minutes before spreading.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 560 Total Fat 26g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 9g Cholesterol 111mg Sodium 381mg Carbohydrates 79g Net Carbohydrates 0g Fiber 3g Sugar 59g Sugar Alcohols 0g Protein 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

Be sure to pin this lemon cake with raspberry frosting for the next time you need a dessert!

Spring Time Lemon Cake with Raspberry Frosting Recipe

This post Spring Time Lemon Cake with Raspberry Frosting Recipe written by me on behalf of Bob’s Red Mill.

14 Comments

  1. Ooooo such a yummy cake!!! I’m all about anything lemon flavored so I will definitely have to add this cake to my try list!

  2. This cake looks so delicious and delectable. I’m sure it tastes just as heavenly as it looks.

  3. This looks so delicious and spring-y! Lemon and raspberry makes it so fresh!

  4. Oh my, that is some very colorful icing there. I will step away slowly for the sake of my waistline.

  5. You can do it. baking is just following directions. I would avoid yeast recipes though, I still have trouble with those.

  6. You cake looks so delicious! I would love to taste that raspberry frosting! I do not have very good baking skills but I will try my best to make a cake like this on the weekend. Wish me luck! 🙂

  7. I am totally craving CAKE now thank you very much! This cake looks and sounds beautiful.

  8. How pretty is that cake? If it tastes half as good as it looks its a win!

  9. This looks so good! I absolutely love lemon! And the raspberry frosting looks delicious and it seems like it would compliment the lemon flavor very well. I definitely need to make this!

  10. This looks delicious 🙂 I love the combination of lemon and raspberry. I also really enjoy using Bobs Mill products. Our pantry is full of them!

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