Hello! In the kitchen with Sharon this week is my friend Melissa Campton. I was on Facebook and I saw where Melissa posted this lemon raspberry cake recipe and I was thinking, “Wow, that looks delious and we all like raspberries, right?”
I can’t wait to make this cake. Thank you Melissa for sharing this wonderful recipe.
Please send in your favorite recipes to share with everyone. We all love recipes. Send them to [email protected] or call 937-393-3456. I am looking forward to hearing from you.
Ingredients
Cake
· 1 1/2 sticks unsalted butter, room temperature, plus more for pan
· 2 cups unbleached all-purpose flour, plus more for pan
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1 teaspoon kosher salt
· 2/3 cup whole milk
· 1 tablespoon finely grated lemon zest, plus 1/3 cup fresh juice
· 1 cup granulated sugar
· 2 teaspoons pure vanilla paste or extract
· 2 large eggs, room temperature
Frosting
· 6 ounces cream cheese, room temperature
· 6 tablespoons unsalted butter, room temperature
· 1 cup plus 2 tablespoons confectioners’ sugar, sifted
· 1/4 ounce freeze-dried raspberries (1/3 cup), finely ground
· Fresh raspberries, for serving
Step 1
For the cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
Step 2
In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
Step 3
Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
Step 4
For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners’ sugar and freeze-dried berries until smooth.
Step 5
Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.
Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.
