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lemon and raspberry tea cake

Thanks! Just noticing there isn’t any extract in the cake. Sour Cream Potato SaladSour Cream PotatoesGreek Lemon PotatoesNew Potato SaladsPotato Salad Recipe EasyPotato Salad With EggCreamed PotatoesSour Cream And OnionMini Hamburgers. xox. The one thing that isn’t finalized is the name…if you can believe it. Another delicious recipe, Every recipe from your site has been such a success. Fold in the flour, almond meal, baking powder, bi-carb soda, and sea salt. It could be the butter you’re using, but honestly I love the yellow color in the frosting because it signals the lemon flavor, so I wouldn’t worry about it. I have made it three times. Mix the icing sugar with the lemon juice until smooth. Also needed about 4 extra tablespoons of lemon juice because the butter cream was super thick with the instructed 3-4 only. YUMMY! I can understand not liking an ingredient or food, most people feel that way about one type of food. Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. The icing is very good. Allow the cake to cool in the tin before serving. I haven’t…maybe someone else will weigh in. Definitely trying this one. Sorry you didn’t love the frosting Lorianne, but I think the cake would be lovely with a vanilla buttercream as well. You want the top to be puffed up and golden and a toothpick inserted into the center should come out mostly clean, with the tiniest smidge of cake on it. My mission? TOOOOO SWEEET! I wonder how that would work with the raspberries. It was absolutely delicious not a piece left. So, the taste was good. I’m not usually a cake/sweet eater but the ingredients all being tart spoke to me its soooooo good i may just be having a slice for breakfast this morning ? It’s moist and dense with such lovely lemon and raspberry flavors. You can taste the yummy tang of the yogurt in it…?. Thank you thank you for this amazing recipe, my cupcakes came out amazing, raspberries and lemons go perfectly together:). Alternate between adding 1/2 the buttermilk and the remaining flour mixture (ending with the last of the buttermilk), making sure each addition is fully combined before adding in the next. It will be too much batter for 2 6 inch pans, I think, unless your pans are very deep. Could you help me with the measurements of the ingredients? It does wonderful things to the buttercream. Used your recipe for a 13×9” pan (minus baking powder and doubling the baking soda AND substituting sour cream for yogurt PLUS adding nutmeg). In Australia we have different cup sizes!! The trick to this Tea Cake was to make small “dollops” of both lemon curd and raspberry jam by freezing them overnight. In an electric stand mixer fitted with the paddle attachment***, mix the granulated sugar, oil and butter on medium for 4 minutes or until completely blended together. In a bowl combine powdered sugar, lemon juice, and lemon zest. I am surprised that the ingredients are not in grams? … Love all the butter in the cake. I made the cake today, I over baked it a bit so it was a bit dry but it was rather tasty!! I really love cake flour Chris, and I use it every once in a while when I happen to have it around, or when I want a cake to be extra delicate and light. mmm, makes me want to make it right now! It’s 2 sticks or 1 cup, just giving the two forms of measurement! Add to the butter mixture alternately with the yogurt and mix until well combined. Good idea about changing the frosting. Nice & moist too. Does it work best to use fresh or would frozen raspberries work just as well? Thanks for this. Yes! But it’s way too sweet and rich! Maybe that should be my new site name…. This recipe sounds delicious. Whisk it together, this is a glaze so it is runny. I hope this question hasn’t been asked before, but I only have fat free plain greek yogurt. I followed the recipe and read all the comments. It seems like a lot but maybe that makes it thicker? I enjoy looking at your recipes and have had good luck with them. Surely it easy to list ingredients by weight, which will be universal for everybody! Way too much sugar in icing but the cake is to die for!! ***This can also be made with a bowl, spatula and some arm muscle. Wonderful way for me to use this huge amount of full-fat Greek yogurt waiting in my fridge! What really is the more unhealthy item is sugar, but something like a cake is a treat, something to be enjoyed from time to time. Frost the cake when completely cool. Scoop the batter into the loaf pan filling until just ¾ full. I made a blueberry lemon cake very similar to this yesterday. I shared your recipe and linked back to your post/website in a recent post on my parenting blog, Mommin’ in the Real World. Thank you, this is definitely a keeper!!!! Thanks. That would work fine, just match up the size, I used a 9 inch, you could also use 8 inch with a little longer cooking. I love how she puffs up, bronzes and the top gets all cracked and crinkly. I’m absolutely an amateur baker but I think I did pretty good for my first attempt. Yes, that’s fine, it’s best to use them from frozen. To get you fired up about good food! Leave the cake in the tin for 10-15 minutes, then turn out on to a wire rack to cool completely. Every member of my family is so happy! These layers are rather thin, so I don’t think you could get three out of this recipe. I can’t wait to give it a try! And this cake looks ultra moist and delicious! Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff. Thanks. Hello, can this cake be made ahead of time and frozen until needed? My recipes are never fussy and always exciting ~ there are 1600 and counting on the blog. Let’s bake some lemon raspberry tea cake, shall we? I also would like to use Coconut Sugar instead of regular granulated sugar. Preheat oven to 350F Butter and flour 2 non-stick 9 inch cake pans (you can use 8 inch pans, as well, just increase the cooking time.) Do you have this recipe in grams also? I saw comments regarding 9X13 but don’t really want super thin… what about 7X11? Do you think they could be substituted for the raspberries? Hi Sue. Bake for 30-35 minutes until a toothpick inserted in center of cake comes out clean. I have a lot of thoughts that I would love to share if you’re interested. Can’t wait to make this recipe!! And I can’t wait until we can start PRE-ORDERS!! In Europe it’s difficult to tell what “a coup of flour” is because we measure the dry ingredients in grams and the wet ones in milliliters. In a large mixing bowl combine the olive oil, sugar, lemon zest, and vanilla, and whisk well until combined. Wish i could have sent a picture also. I don’t even like butter bread!!! It really is a “too die for” recipe! Then covered a few raspberries in sugar and set on top. Made your cake today, it turned out beautifully. Peel … so happy for you! Holy smokes this is amazing . Hi Sue!! When you turn the cake out the parchment will peel right off. This is your second comment about “raw butter” – I’m confused by the term “raw”? It was gone in less than 24 hours and we’re only a family of 4. Yummie. I hope you don’t mind but I found this recipe and featured it on my blog….THANK YOU! I love the combination with raspberries – I’ll have to give this a try. In a small saucepan, simmer the lemon juice and caster sugar over medium heat until syrupy, about 2 minutes. Thanks for the kind words, <3 I think you’ll love the fruit and nut bread, and I do think this cake should do ok with a good gf baking mix. These layers are fairly thin, but I think the batter would fit in a 9×12. But I did it! I added zest and lemon juice to the cake batter. Thank you! I made 22cupcakes baked for 20 mins and I cut the sugar in the frosting down to 3 cups since I don’t care for super sweet frosting. Frost side and top of cake with Lemon Buttercream Frosting. Oh my goodness could this cake look any more delicious!?!? I don’t have any yogurt would sour cream work? I love raspberry and lemon combined! The batter is thick but spreadable, so it sounds like yours was a little thicker than mine. I love trying out new ingredients and techniques, reinventing the classics, and hunting down the next great flavor. Making this cake for Easter dinner. If made in a 9 inch pan, does it rise to the top of the pan? So I will be sharing those recipes in the upcoming months, as well as some other stuff that had to be omitted because of space constraints…like what’s in the DisplacedKitchen (you wanna know, right?) It will be great if you can help me! That would work, just use them from frozen. In a blender, blend the lemon juice, raspberries, framboise liqueur, and sugar. Any suggestions on how I should fix this? I don’t see any lemon in the cake ingredients. No but it sounds interesting…it also sounds like it would have an amazing texture. Thank you! I just used cake flour in my lemon layer cake with the poppy seed frosting, and I used the equivalent (flour + cornstarch) in my orange blossom bundt cake. I’ll check into it Suzanne, I love a challenge! If using 8 inch cake tins, how much extra cooking time do you need? Sounds delish. You can really taste the butter. Actually, planning to make your fruit-nut bread this weekend. I tore the raspberries up a little so there were more of those tart bites and it was amazing. For the Cakes Every member of my family is so happy! Drizzle the remaining 1 teaspoon of sugar + 1 teaspoon lemon juice evenly over the top. The instructions were easy to follow and it turned out perfectly. This is a fabulous recipe. Yummy! Are the instruction different? Cake looks awesome. Gradually beat in powdered sugar. I’m just wondering do I still need to add the baking soda and baking powder that the recipe call for? Hi recipe looks lovely but having trouble converting the measurements as I am in Australia. Whew, the book is FINALLY turned in!! I’ve been thinking I’d like to write about the cookbook-writing process here…would that interest you? I don’t like buttercream. Thanks. I wanted to do something fresh and spring-y and I ended up not liking any of the lemon cakes I was using so I created this lemon raspberry tea cake. The only change I made was I used Vanilla yogurt since I didn’t have plain. I’ve been baking for years I know a good recipe when I see one! It is delicious and the instructions are so easy to follow even an 8-year-old can do it! I might be in the minority here, but I love the cake cold from the refrigerator. INGREDIENTS. The Raspberry Ripple. I love the combination of flavors- the lemon gives that little burst of sour and the raspberry balances it all perfectly! Finally made this cake last night for a family birthday celebration. By the way you should NEVER wash raspberries. Made this cake yesterday and it is delicious. I followed the recipe. Can I use frozen raspberries. That way about one type of yogurt hit not dry, I ’ m a novice is an understatement.. T done it that way about one type of food not sure Janet…is it possible berries. Too next time and frozen until needed and photographing them and writing about it here sticks in., can this cake as well nutrient contents bake this as a sheet cake then sift or sift then! That, I had was delicious and the family love it could you help me with the buttered floured... And flour the pan would also love to see a photo, can you list the nutrient contents and! Out for you ~ the texture is part of the bowl to make this cake and it turned for! 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