Pretty is

...My Life and Style

The More You Weigh

You are here: Home / Baking / The More You Weigh

The More You Weigh

…the harder you are to kidnap.

Stay Safe.

Eat Cake.

Good Advice!

 

Sometimes I have a yearning to bake.

It makes me happy.

 

Luckily LB also has a yearning…

 

 A never ending yearning

 

for dessert.

Groundhog Day Eating GIF

Specifically CAKE!

 

 Pinterest provides me with a great deal of inspiration.

Recently I found a recipe on Pinterest that I knew I to had try.  As usual, I didn’t feel like going to the store for two of the ingredients that were missing from my stock: Meyer lemons and Greek yogurt.

Not a big deal, I used lemons in place of Meyer lemons (yes, they are a bit different) and buttermilk in place of Greek yogurt (yes, I actually had buttermilk on hand).

This cake was adapted from the recipe for meyer lemon iced raspberry yogurt cake

 

For the cake:

9 tablespoons unsalted butter, softened
1 cup sugar
3 eggs, separated
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup raspberries, fresh or frozen

To make the cake:

  1. preheat the oven to 320F. grease and line two 8″ or 9″ cake pans with parchment paper and set aside.
  2. cream the butter and sugar until light and fluffy. add the egg yolks one at a time, mixing after each addition.
  3. add the flour, baking powder, salt, and baking soda and mix until mostly combined. add the buttermilk and mix until combined.
  4. in a separate bowl, beat the egg whites to medium peaks and fold into the cake batter.
  5. fold the raspberries into the cake batter.
  6. divide the batter evenly between the pans and bake 25-30 minutes, or until a toothpick comes out clean.
  7. let the cakes cool in the pan for about 10 minutes before turning them out onto a wire rack to cool completely before icing.

For the icing:

8 ounces cream cheese, softened
8 tablespoons unsalted butter, softened
zest and juice of 2 lemons
pinch of salt
4 cups powdered sugar

To make the icing:

  1. cream the cream cheese and butter together until smooth.
  2. add the lemon zest, lemon juice and salt; mix until combined.
  3.  add the powdered sugar and mix (beginning on low speed) until combined.
  4. mix on medium speed for a couple minutes until light and fluffy.

 

if your buttercream is softer than you’d like, you can either add more sugar or chill it for 30 minutes before spreading.

Mine turned out perfect!

 

 

Thank you for taking time out of your day to stop by my blog.

Kim

XO

Connect