Magazine article Sunset

Raspberries

Magazine article Sunset

Raspberries

Article excerpt

Buttery raspberry Lemon cake

SERVES 15 | 1 ½ HOURS, PLUS 1 HOUR TO COOL

1 cup butter, softened

1 ¼ cups granulated sugar

3 large eggs

¼ Up. salt

1 tsp. vanilla extract

¼ cup plain low-fat yogurt

½ cup low-fat milk

¼ cup lemon curd*

2 ½ cups flour

¼ tsp. baking soda

½ tsp. baking powder

4 ¾ cups raspberries (about 18 oz.)

Powdered sugar

1. Preheat oven to 325°. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat trveggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.

2. Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.

3. Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. …

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