Lemon Raspberry Cake

Lemon Raspberry Cake


Ingredients:
1/2 teaspoon pure lemon extract (optional)
1/4 light brown sugar, packed
1 and 1/2 cups granulated sugar
1 tablespoon lemon zest
1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
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Instructions:
  • First step is Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
  • And then, In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
  • And then, visit for full instruction : https://bakerbynature.com/lemon-raspberry-cake/



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