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So, last weekend, we had guests over for a fondue.  However, having a super busy day (hot water tank shopping and wedding cake tasting) I didn’t have time to prepare a fancy cake prior dinner and  I didn’t want to go for the classic chocolate fondue, since we had this last time they came.

I had the idea of a lemon cake with raspberry icing, however, I had never baked a lemon cake, since I am not particularly ecstatic over lemon desserts. A few weeks ago, while we first met our potential baker for the wedding, we got to taste a lemon cupcake with raspberry frosting, what a surprise! The delicate taste of lemon mixed with the sweetness of the raspberry was such a revelation! Plus, the baby pink color brought by the raspberries is not to discourage me…

So, I came up with a recipe from Let Them Eat however, I was not super confident about the Italian meringue for the icing, I didn’t have much time to prepare the cake.  So I came up with a light icing version.

For the Cake:

  • Baking spray
  • 1 3/4 cups sugar
  • 1 tablespoon finely grated zest and 1/4 cup juice from 2 lemons
  • 2 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, melted and slightly cooled
  • 3/4 cup milk, at room temperature
  • 3 tablespoons vegetable oil
  • 6 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 3 large egg whites

For the icing

  • 1 cup whipping cream
  • 1 cup plain greek yogurt
  • 1 1/2 cup frozen raspberries
  • 3/4 cup sugar

    For the cake

    Lightly coat two 9-inch round cake pans with baking spray. Line bottoms with parchment paper and coat once again with baking spray. Adjust oven rack to middle position and preheat oven to 350°F.


    In food processor, pulse lemon zest and 1 1/2 cups sugar until no zest strands remain. (See Notes).

    Whisk flour, baking powder, baking soda, salt, and lemon sugar together in large bowl. In separate medium bowl, whisk together melted butter, milk, lemon juice, oil, egg yolks, and vanilla.

    In bowl of standing mixer or large bowl, whip egg whites with whisk attachment on medium speed until soft peaks form, about 2 minutes. Gradually add remaining 1/4 cup sugar and continue whipping until stiff peaks form, 1 to 2 minutes longer. If you used the stand mixer bowl, transfer whites to separate bowl.

    Place flour mixture in now empty stand mixer bowl. With whisk attachment and mixer at low speed, gradually pour in liquid mixture and mix until ingredients are almost fully combined, 15 to 30 seconds. Scrape sides and bottom of bowl with rubber spatula. Increase speed to medium and mix until smooth, about 20 seconds. Fold in egg whites and divide batter equally between prepared pans.

    Bake until tester inserted in center of cakes comes out clean, 20 to 25 minutes. Transfer cakes to cooling racks and cool 10 minutes in pans.


    For the Icing

Heat the raspberries with the sugar until you get a liquid jam texture.

Pour over a sieve to retain only the liquid, let cool.

Whip the heavy cream until firm pic and carefully integrate to yogourt.

Add the homemade jam.   If the raspberries bitterness is still present, you can add more sugar.