Tuesday, May 20, 2014

Lemon Raspberry Cake

Versatile One-Layer Cake 

Today the staff at The Cooking School indulged our sweet tooth with a moist, citrus-kissed cake. The raspberries looked so good, that we decided to fold in some ripe berries. The selection of fresh berries at Jungle Jim's International Market is very good, so if you stop in, you can choose from blueberries, raspberries or blackberries to make this simple-but-good cake for dinner tonight. One layer cakes are a favorite here because they are easy to make, taste great and make a good introduction to baking for new home bakers. For those of you looking for a fuss-free dessert, this is it!


This cake recipe uses whole milk yogurt instead of butter. Please don't be tempted to use non-fat or low-fat yogurt because the recipe won't have the same delicious results. We were recently introduced to a whole milk, premium yogurt called Noosa. Jungle Jim's International Market carries many flavors and so we chose the lemon because it pairs so well with berries. You can use any whole milk brand or flavor of yogurt.


Preheat the oven to 350 degrees. Line an 8-inch round baking pan with a parchment circle and then grease the pan and parchment with cooking spray. This will make it very easy to remove the cake once it has cooled.



You will need 2 mixing bowls - one for the wet ingredients and one for the dry ingredients. Mix the oil, yogurt, lemon zest, lemon juice, egg and vanilla. Stir or whisk well to combine.


Whisk the flour, sugar, baking powder, baking soda and salt in a bowl.


Add the wet ingredients to the dry mix. Stir well until combined.


Gently fold in the fresh raspberries, breaking most of them apart as you stir.


Scrape the batter into the prepared baking pan. You can see that the berries are evenly distributed and are broken apart. 



Sprinkle with coarse sugar. You may be tempted to skip this step, but the coarse sugar makes a sweet, crackly crust that is very nice.


Bake until a cake tester comes out clean, about 35-40 minutes. Allow the cake to cool completely in the pan before removing.

Lemon Raspberry Cake

1 cup all-purpose flour
2/3 cup sugar
½ teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
½ cup lemon or plain whole-milk yogurt
¼ cup canola or safflower oil
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 large egg
½ teaspoon vanilla extract
½ pint (6 ounces) fresh raspberries
Coarse sugar, for sprinkling


Preheat oven to 350°. Grease an 8-inch round cake pan, line bottom with parchment paper and grease paper.

Into a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together yogurt, oil, lemon zest and juice, egg and vanilla. Stir yogurt mixture into flour mixture until just combined. Stir in raspberries, breaking most of them apart as you stir. Transfer batter to prepared pan and sprinkle with coarse sugar. Bake until a cake tester comes out clean, about 35-40 minutes. Transfer pan to a wire rack to cool completely.

Serves 8


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