Lemon Raspberry Cake

Last weekend, we went raspberry picking :) Yum.



One combination I love is lemon and raspberry. Thus, I wanted to create a lemon raspberry cake. I found a delicious-looking lemon cake recipe and a yummy blackberry cake recipe and decided to put the two together. Of course, I used applesauce and reduced/substituted sugar to make things healthier. You should expect that from me by now ;-)



Lemon Raspberry Cake - Adapted from Mommy2My9 and Amy

Cake
2-3 C raspberries
3/4 C butter (I used 1/4 C butter, 1/2 C applesauce)
1 1/4 C sugar, divided
3 eggs
3 tsp. baking powder
1/4 tsp. salt
2 1/2 C flour
3/4 C milk
1/4 C lemon juice
1 tsp. vanilla

Frosting
2 T butter
1 C powdered sugar
1 T milk
1 T lemon juice

Glaze
1 C powdered sugar
1/8 C lemon juice


Start by making the cake.

Mix the flour, baking powder and salt together in a large bowl. Set aside.

Cream together the softened butter, applesauce (if you're using it) and 1 C sugar. Beat in the eggs one at a time. Add vanilla and lemon juice.





Lightly grease 2 8 or 9-inch round cake pans.

Mix together remaining 1/4 C sugar with the raspberries and gently toss to coat. Spread the berries in the bottom of the cake pans.



Pour the batter over the berries and swirl with a spoon. Lightly tap the pans on the counter to make sure the batter gets all the way to the bottom.



Bake cakes at 350 for 25-30 minutes (if you're using butter) and 35-45 minutes if you use applesauce.



When a toothpick comes out clean, cool the cakes for 10 minutes in their pans. Then, remove them to a wire rack to cool completely.



When cake is cool, assemble the frosting and glaze.

To make the frosting, cream together room-temperature butter and powdered sugar. Slowly add in the milk and lemon juice and beat until a creamy consistency is reached. Set aside.



To make the glaze, whisk together the powdered sugar and lemon juice. Set aside.



To assemble the cake, place one of the cakes on a plate, and create a layer of frosting over the top of the cake.



Carefully place the second layer of cake over the top.



Then, use the remaining frosting to cover as little or as much of the cake as you desire.



Drizzle the lemon glaze over the cake.



Slice and enjoy :)



Note: when making this recipe with applesauce the cake becomes more moist and dense and not as light and fluffy... I don't mind this, but some folks might.



Also, if you are not eating the whole cake right away, only drizzle the lemon glaze over what you eat -- reserve the glaze in the fridge and add "fresh" atop sliced pieces later on.


This post is linked to Mouthwatering Monday, Tempt My Tummy Tuesday, Save Room for Dessert and Slightly Indulgent Mondays, Ingredient Spotlight