I love lemon cakes. Bright and full of flavor, I recently made this loaf cake to take along with us on a road trip to New Orleans. The latter of that deserves a different post. For now, let’s talk cake. As fall is finally here, I try to take an inventory to clean out and restock. In my freezer, I had frozen raspberries calling to be used.
Reminiscent of raspberry lemonade, the citrus flavors lighten this denser cake. This cake is perfect for breakfast, accompanied by a cup of coffee or tea, and Mumford and Sons playing in the background. Add celebrity gossip to the mix and you get my routine during the baby’s morning nap time, which has now become my most favorite part of the day. And, you know, cake always helps.
Lemon Raspberry Cake
barely adapted from Smitten Kitchen via Ina Garten
- 1 and 1/2 cups + 1 tbsp all-purpose flour, divided
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plain whole-milk yogurt
- 1 cup + 3 tbsp white granulated sugar
- 3 extra-large eggs
- 2 tsp grated lemon zest (from 2 small lemons)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup vegetable oil
- 1 and 1/2 cup raspberries (fresh or frozen, which should be thawed)
- 1/3 fresh squeezed lemon juice
- Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together 1 and 1/2 cups flour, baking powder, and salt into 1 bowl.
- In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
- Slowly whisk the dry ingredients into the wet ingredients.
- Mix the raspberries with the flour to coat. Add the raspberries to the batter and gently fold in so as to not bleed color everywhere.
- Bake in preheated oven for 55 minutes, or until a toothpick placed in the center of the loaf comes out clean.
- While the cake is baking, cook the lemon juice with the 3 tbsp sugar over medium heat until fully dissolved. Set aside.
- Once the cake is done, remove from oven and leave in the pan to cool for 10 minutes. Then, remove the cake from the pan and poke holes in the cake with a toothpick. Pour the lemon syrup over the cake to absorb. Let the cake fully cool.
I was ignorant.
Remember when I told you I didn’t find any difference between cakes or cupcakes? Well, I jumped to conclusions too fast. I didn’t sample enough cupcakes to know the value of this tiny treat. The answer came from my buddy Bianca.
“…I think the cupcake gets a couple extra points for … having a better frosting-cake ratio.”
Talk about spot on.
And if you were to ask me 10 years ago, I would have not cared about frosting. Shocking. I hadn’t sampled enough buttercreams to know the value of frosting.
I fixed that.
The best vanilla buttercream I have ever eaten. Not overly sweet and balances well with the cake. The vanilla and butter flavors work together perfectly to give you a delicious buttercream that also lends itself to easy frosting and piping. I already have plans on using this for pending birthday cakes and of course, more cupcakes of every flavor.
Oh, and I’m keen on sprinkles too!
- 1 cup of butter, softened
- 4 cups of confectioners (powdered) sugar, sifted
- 1/4 tsp salt
- 2 tsp vanilla extract
- 6 tbsp heavy cream
- Cream butter until pale and fluffy.
- Add powdered sugar to the creamed butter until incorporated.
- After the sugar and butter have nicely come together, add the salt, vanilla and cream.
- Beat at high-speed until the mixture becomes light and resembles frosting.
Now that I’ve proclaimed myself a baker (I can do that right?), I insist that we do not buy cakes for special events. Why have a beautifully decorated cake, when I can provide an amateur-ly decorated cake for all special occasions?!
Somehow or another, I have convinced my family that it’s a great idea. Either that or they will do anything to shut me up.
So, when my mom’s birthday comes around, I jumped at the chance to host a pizza party at my house. A pizza party for my mom? Her heart wants what it wants.
You know the pizza. Meet the cake – The Smitten Kitchen’s Best Birthday Cake (another Kitchen List-er).
I’m still working on the decorating. Hmmm-kay?!
I’ve had my eye on this cake for a while and was waiting for the best opportunity to bake it. What better occasion than my mom’s birthday?
The process was easy. The cakes were cooperative.
And I used what I had to create something fun and festive for my mommy.
Because a party cannot live by cake alone – that is when there is pizza involved!
I think she liked it.
The cake was delicious. I have never made yellow cake before and this will forever be my go-to recipe. The sour cream frosting was not necessarily my favorite but it was delicious. I think I prefer a chocolate butter cream above all when it comes to yellow cake.
So, to my mom – who will let me be me, put up with me being me, forgive me for when me-being-me is not very nice, and eat whatever concoction I make (in lieu of a nice restaurant with a fancy cake) just to support me on her day – Happy Happy Happy Birthday to the best Mom ever!
Do you bake your own cakes? Does someone in your family? How do you celebrate birthdays? Have you tried the Smitten Kitchen Best Birthday Cake?