(Lemon Raspberry Cake with Lemon Icing)
Happy Birthday to Jeff! Here's a Lemon Raspberry Birthday Cake with Lemon Icing for You!
This past week we celebrated Jeff's Birthday. Every year when I make his cake, I always try and find something different. For me, it's chocolate, chocolate, chocolate. For Jeff, it is normally something fruit based. I know he is a fan of berries...blueberries, strawberries, raspberries...you get the idea. So, I looked up a number of cake recipes, had some ideas floating around my head and went to the market to get my supplies. Lemons, strawberries, blueberries, raspberries, seedless raspberry jam and buttermilk, an odd combination but stay with me.
The cake I choose was from Ina Garten called Lemon Cake. As I was looking at the ingredients, a few things piqued my interest. First was the amount of lemon zest and lemon juice that was used in the recipe. I knew this would give the cake a nice lemony flavor. The second ingredient was the buttermilk. I love using buttermilk when I bake and slightly tangy taste it adds to a recipe. Between the sugary icings and the sour ingredients, this recipe sounded delicious.
I decided to make the lemon raspberry cake in cake pans versus loaf pans. I knew the consistency would be similar to a loaf cake or pound cake but I wanted something that looked like a birthday cake. Originally I was going to make the cake in a tube pan and fill the center with a mixture of the strawberries, blueberries and raspberries. Somewhere between making the cake and baking the cake, I put the batter in cake pans.
Looking back, I'm glad I did. This cake is so good, you really want to appreciate the pure lemoniness of the dessert. I struggle sometimes with doing "too much" to a recipe. As food bloggers, I think we are always trying to "kick it up a notch" when we really don't have to. I decided to make the recipe and add a few basic elements to enhance the cake.
After baking the cake and assembling it with raspberry jam, I knew I had something tasty. The ingredients came together easily, it baked up perfectly and assembled quickly for one of the prettier cakes we have made. It looked and smelled AMAZING! After singing "Happy Birthday", we quickly cut into the cake. With a little bit of berry sherbet, the cake was delicious. Just enough sweet and tangy. Jeff kept saying, "This is probably the BEST lemon raspberry cake I have ever eaten." And you have to remember, we cook and bake all the time!
We have been savouring this cake all week. I have been slicing slivers for breakfast while Jeff has been enjoying it as his nightly dessert. You can now begin to understand how we enjoy our sweets!
Hold on to this Lemon Raspberry Cake with Lemon Icing recipe, think - a perfect Mother's Day, graduation or cook-out dessert. Your guests won't be disappointed, and neither will you!
Ingredients for the Lemon Raspberry Cake with Lemon Icing:
1 cup of butter (2 sticks), at room temperature
2 cups of sugar
4 large eggs, at room temp
1/3 cup of grated lemon zest (2-3 lemons)
3 cups of flour
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 teaspoon of kosher salt
1/4 cup of lemon juice, freshly squeezed
3/4 cup buttermilk, at room temp
1 teaspoon pure vanilla
1/2 cup of sugar
1/2 cup of lemon juice, freshly squeezed
1 jar of seedless raspberry jam
For the icing:
2-1/2 cups confectioners' sugar, sifted
4 tablespoons of lemon juice, freshly squeezed
fresh raspberries and mint leaves
1. Preheat the oven to 350 degrees F. Grease and flour (2) 8 inch cake pans. You may also line the bottom with parchment paper, if desired.
2. Cream the butter and sugar in a large mixing bowl and beat until light and fluffy, about 5 minutes (the mixture is grainy). With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.
3. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In a small bowl, combine the lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter until completely incorporated. Divide the batter between the 2 pans, smooth the tops, and bake for 30-35 minutes or until a cake tester comes out clean.
4. In a small sauce pan, combine the lemon juice and sugar to make the lemon syrup. Cook over low heat until the sugar is dissolved. Remove from heat and allow to cool.
5. After removing the cakes from the oven, allow the cakes to cool for 10-15 minutes. Remove from the pans and brush the top and sides of the cake with the lemon syrup. Allow cakes to cool completely.
6. Prior to assembling the cake, place 1/2 to 3/4 cup of raspberry jam in a small pan and warm to melt the jam. Remove and cool slightly.
7. For the icing, place the lemon juice and confectioner's sugar in a bowl and mix until smooth. The texture should be thick, white and spreadable, adjust the sugar and lemon juice as needed.
8. To assemble the cake, place the first layer on a plate, spread the raspberry jam over the top of the cake and allow it to drizzle down the sides. Place the second layer on top and spread the icing over the top, again, allowing the frosting to drizzle down the sides.
We garnished the lemon raspberry cake with a few fresh raspberries and mint leaves. Cut and enjoy!