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LEMON RASPBERRY CAKE

RASPBERRY LEMON CAKE WITH MANY LEMON SKINS AND FILLING FRESH RASPBERRY IS A SUMMER FAVORITE



This fresh lemon raspberry cake is packed complete of lemon taste but my favored element is the contents of the fresh raspberry that is stirred in the course of the cake and scrumptious bites of raspberry!

Very beautiful! The cake is frozen and filled with easy buttercream frosting, plus more raspberries for dripping. Lemon slices and more raspberries look so delicious!

One of my best friends happened to have around 50 raspberry bushes next to his house (lucky girl) and recently brought me more than three pounds! I am very happy! But as you know, raspberries ruin so fast that even though I don't plan to bake that day, I roast THREE raspberries that I will post for the next two weeks.

Let's start with the lemon part of the raspberry lemon cake! This is actually my favorite lemon cake recipe that I have used for years with a little extra lemon extract and lemon juice. I feel like a lemon cake that has too much extract tastes like candy, so I prefer to get most of my taste from the skin.

This cake recipe is made with cake flour which is a very fine white flour. Cake flour gives you the best soft crumbs when combined with the reverse mixing method.

When making this cake, make sure all your ingredients are at room temperature so they are completely fused. Cold milk or butter will thicken the mixture and cause your cake to fall flat. Literally.

If you are like me and you forgot to bring your ingredients to room temperature before, you can use my lazy baker's hacks. I area my eggs in a bowl of warm water for 10 minutes, microwave my milk for 30 seconds (time varies relying on your microwave) and I microwave my butter for 20 seconds. Voila!

INGREDIENTS
Fill Raspberry
16 ounces of fresh or frozen raspberries
5 ounces of sugar
1 Tbsp lemon peel
1 tablespoon of lemon juice
4 ounces of cold water
1 tablespoon of cornflour
Ingredients Lemon Raspberry Cake
13 ounces of cake flour
12 ounces of sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
8 ounces of unsalted butter
8 ounces of buttermilk or plain milk with 1 tablespoon of white vinegar added
3 ounces of vegetable oil
3 large eggs
2 Tbsp lemon zest
2 tablespoons of fresh lemon juice
2 tsp lemon extract
2 Tbsp AP Flour to clean blueberries
10 ounces of raspberry You can use the frozen one but not thaw it
Butter Cream
4 ounces of pasteurized egg white at room temperature
16 ounces of room temperature unsalted butter
16-ounce sugar powder sifted
1 tsp lemon extract
1/2 teaspoon salt
4 ounces of pure raspberry

INSTRUCTIONS
Raspberry Filling Instructions

  1. Mix raspberries and sugar in a saucepan and bring to a boil. Use an immersion blender to make the filling smooth (or leave it chunky if you want).
  2. Mix cornflour and water to make porridge. Pour into the raspberry mixture and simmer until the mixture is clear and thick. Remove from heat, stir lemon juice and zest and allow to cool before use.
  3. Store leftovers within the fridge for up to per week or freeze for six months.

Buttercream Instructions

  1. Place the egg whites and powdered sugar in a bowl with a whisk attachment. Shake to combine. Add butter in small pieces then extract vanilla and salt.
  2. Shake high until light and smooth and white.
  3. Optional: shake in 1/4 cup of raspberry puree
  4. Optional: switch to the paddle attachment and stir at low for 15-20 minutes until all air bubbles disappear.

Raspberry Lemon Cake Instructions

  1. Preheat the oven to 335º F / 168º C - 350º F / 177º C. I tend to use a lower setting to prevent my cake from being too dark on the outside before the inside is finished baking. Make sure all ingredients are at room temperature or slightly warm (eggs, milk, butter)
  2. Measure buttermilk. Place 4 ounces in a separate measuring cup. Add oil to 4oz buttermilk and set aside. To the rest of the milk, add your eggs (lightly beaten to break it down) extract, lemon juice, and lemon zest.
  3. Measure the dry ingredients and place them in a mixing bowl.
  4. Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on the Kitchen Aid mixer). Slowly add your softened chunks until everything is added. Leave the mixture until the dough resembles coarse sand.
  5. Add your milk/oil mixture at once to the dry ingredients and mix thoroughly (speed 4 on the KitchenAid) for 2 full minutes.
  6. Rub the bowl. This is an important step. If you miss it, you will have a hard lump of flour and ingredients not mixed in your dough. If you do this later, they will not be fully mixed.
  7. Slowly add the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl once again halfway. Your dough should be thick and not too runny.
  8. Lightly grease 2 8 "cake goop cake pan or another release pan. Fill the baking pan 3/4 full. Give the pan a little tap on each side to flatten the dough and get rid of air bubbles.
  9. Add 3-4 large dollops of the contents of your raspberry to the cake mixture and use a spoon or knife to stir it through the mixture. I also added about 1/4 cup of fresh raspberries topped with flour. Do not stir.
  10. I always start by baking for 30 minutes for 8 "and smaller cakes and 35 minutes for 9" and larger cakes and then checking for ripeness. If the cake is still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I close and then every 1 minute. The cake is done when a toothpick inserted in the center comes out with a few crumbs.
  11. After the cake has cooled for 10 minutes or the pan is cold enough to touch, turn the cake over and release it from the pan to the cooling rack until it is completely cold. Wrap in plastic wrap and refrigerate.
  12. After the cake is cold in the fridge and feels tight, you can cut the edges of the chocolate from the side (optional) and fill it with your buttercream and fill in more of your raspberries. The best way is to make a dam (see video) to help hold raspberry contents and prevent them from flowing out. Crush the cake with buttercream, chill then apply your last buttercream. Sprinkle with lemon slices, more raspberries and drizzle containing raspberries around the outside edge.
This recipe is inspired by sugargeekshow

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