Buttery Raspberry Lemon Cake

  • Dracophile Posted: 06/24/12
    Worthy of a Special Occasion

    Fantastic recipe. Excellent balance of lemon and berry flavors. I did double the amount of curd used and am considering adding lemon zest to the batter as well(I prefer a strong lemon flavor . . .obviously) It also certainly helped that our raspberry vines gave us the first good picking of the season, about 8 cups. So I used 5 cups in the cake(the photo appears to have shorted the amount of raspberries), then macerated the rest with a little sugar and spooned the berries over the top of a slice of cake. Will certainly be doing this recipe again.

  • CarWhe Posted: 07/09/12
    Worthy of a Special Occasion

    If using that much butter and sugar, plus that many eggs, why bother with the low fat yogurt and milk? There are so many ways to lighten up this recipe.

  • suzy1marie Posted: 08/30/12
    Worthy of a Special Occasion

    This recipe was amazing. I followed it exactly, except that I didn't have powdered sugar for the top, and it was still incredible. It took about an hour and ten minutes to bake completely. Highly recommend!

  • CateSmiley Posted: 07/10/12
    Worthy of a Special Occasion


  • suzanney Posted: 07/17/12
    Worthy of a Special Occasion

    I didn't have lemon curd on hand, so simply used 1/4 cup more yogurt and some fresh lemon juice. The cake was moist, flavorful and colorful.

  • EllenRB Posted: 09/03/12
    Worthy of a Special Occasion

    I'm giving this recipe 4 stars rather than a 5 on my first attempt. Since when I made it on Thursday I used raspberries and found that the cake portion was wonderfule and light but the berries were way too tart and my adult son didn't care for the seeds. That got me thinking about howthe recipe would work with blueberries. So today, on Labor Day, just 4 days later I'm here to report that the blueberry substitute works wonderfully! This would be a great idea for s brunch. It's way nicer, in my opinion, than the raspberries. Go Me!!!! Now it's a 5!

  • MolliesNana Posted: 08/27/12
    Worthy of a Special Occasion

    I prefer homemade lemon curd over anything you can buy in the store. It takes a little more time, but the result is well worth the effort. I use the recipe I found here: http://www.finecooking.com/recipes/lemon_curd.aspx For anyone that loves anything lemony as much as I do, they are sure to like this recipe over store bought curd. Definitely look forward to making this!


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