Last Tuesday was my friend Becca's last day at work, before she moves on to a new, amazing adventure. It's not like I won't see her again, but the office won't be the same without her, and I already miss her and her dog Charles.
Becca shares my love of all things vintage, but more importantly, cake. Every time I brought in a new creation, she was the first one to enthusiastically try it, and kept a running mental list of her favorites. She always preferred the ones with fruit, or custard, or jam, rather than the rich chocolatey cakes, so for her, I baked a fluffy white cake full of juicy plump raspberries, their juices bursting throughout the cake and staining it a pretty pink.
A crumb coat of lemon buttercream was all this cake needed, and I garnished it with a few flowers and shimmer-dusted raspberries. It seemed like her, pretty and sweet, a bright spot in everyone's day.
Raspberry Cake with Lemon Buttercream
- 2 3/4 cups cake flour
- 1 3/4 cups granulated sugar
- 1 1/4 teaspoons baking soda
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 4 egg whites
- 1 1/2 cups whole milk
- 1 cup sour cream
- 1 tablespoon white distilled vinegar
- 2 teaspoons vanilla
- 9 ounces fresh or frozen raspberries (if frozen, do not thaw)
- 1 1/2 cups unsalted butter, room temperature
- zest of 2 lemons
- 3 cups powdered sugar
- 1 tablespoon meringue powder
- 1 teaspoon lemon extract
- 2-3 tablespoons milk or cream
Preheat the oven to 350. Spray three 8-inch pans with non-stick spray.
In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.
In a separate bowl (clean and grease-free), whip the egg whites with an electric mixer until soft peaks form. Whip for another minute or two until the whites are not quite stiff, but stay on the beaters when you lift them up. The whites should still be quite wet, not dry.
Add the milk, sour cream, vinegar and vanilla to the dry ingredients and whisk vigorously for about two minutes until well combined. Gently fold in the whipped egg whites in three additions for a light and airy batter.
Divide the batter between the pans. Scatter the raspberries over the batter. Bake for about 20-25 minutes, until risen and a toothpick comes out clean. Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely before frosting with the lemon buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter with the lemon zest until smooth. With the mixer on low, add the powdered sugar and meringue powder, until combined. Add the lemon extract and cream, and whip on medium high for 4-5 minutes until light and fluffy.
Recipe from Curly Girl Kitchen