Lemon Raspberry Cake

Taste big lemon flavor in this light and delicate single layer cake. Add freshly pressed raspberry juice and white chocolate to the icing for an unbeatable flavor combination. The cake travels well to parties or picnics.
Prep batter: 55 minutes Bake: 14 to 16 minutes Bake at: 400°F Prep icing: 25 minutes Yield: 2 dozen squares Pan: 13x9x2-inch baking pan Difficulty: intermediate

Ingredients

Cake Batter

  • 2 tablespoons grated lemon zest (2 lemons)
  • 1/3 cup fresh lemon juice (2 lemons)
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 3 large eggs, separated, room temperature
  • 1 cup (112 grams) powdered sugar, sifted
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • Non-Stick cooking spray

Raspberry Icing

  • 2 ounces Baker’s white chocolate squares
  • 1 cup raspberries, fresh or frozen
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon cornstarch
  • 1 1/4 cups (140 grams) powdered sugar, sifted
  • 1 tablespoon cream or milk
  • 1/2 teaspoon vanilla extract
  • 1 cup pecans, chopped

Directions

Making the Cake Batter

  • Grate the lemon zest and measure. Prepare and measure the lemon juice.
  • In a medium bowl, sift together the all-purpose flour, salt, baking powder, and baking soda.
  • Preheat the oven to 400°F.
  • Separate the eggs, reserving the yolks. Sift the powdered sugar. In a clean bowl (not plastic), beat the egg whites with an electric mixer at high speed until soft peaks form. Gradually add the powdered sugar and beat the mixture until stiff, straight peaks form.
  • In a large bowl, use an electric mixer at medium speed to cream the butter until whipped. Gradually add the sugar and beat until the mixture is pale yellow and fluffy, about 5 to 6 minutes. Add the egg yolks one at a time and beat with the creamed mixture until the yolk just disappears.
  • Stir the flour mixture into the creamed mixture alternately with the lemon juice, beginning and ending with the dry ingredients. Stir in the lemon zest. Fold in the beaten egg whites gently, but thoroughly, until the streaks disappear.

Baking the Cake

  • Stir the flour mixture into the creamed mixture alternately with the lemon juice, beginning and ending with the dry ingredients. Stir in the lemon zest. Fold in the beaten egg whites gently, but thoroughly, until the streaks disappear.
  • Prepare a 13x9x2-inch baking pan with non-stick cooking spray. Spoon the batter into the pan and spread evenly.
  • Bake the cake at 400°F for 14 to 16 minutes. The cake is done when the top is light mottled brown, and it springs back to the touch. A toothpick inserted into the center will come out clean. Cool the cake in the pan on a wire rack. Spread the icing over the cake while it is still lukewarm.

Making the Raspberry Icing

  • In a small, microwave safe bowl, melt the white chocolate at 50% power for 2 minutes. Stir the chocolate every 30 seconds until it just melts and there are no lumps. Let the chocolate cool until needed.
  • Cook the raspberries in a small saucepan with the sugar and cornstarch for about 4 minutes, stirring constantly. Begin with the heat at medium and then reduce the heat to medium-low when the raspberries soften. Mash the raspberries against the side of the pan to release the juice. Once the raspberries break down to pulp consistency and produce juice, pass them through a fine mesh sieve. Reserve the juice and discard the pulp and seeds.
  • Sift the powdered sugar into a small bowl. Add the white chocolate, 3 tablespoons of the raspberry juice, cream or milk, and vanilla; stir to combine. If the icing is lumpy, stir vigorously until it is completely smooth. Spoon the icing onto the warm cake and spread with a rubber spatula. Sprinkle chopped pecans over the top of the cake.
  • When completely cooled, cover the cake. It can be stored for up to 4 days and frozen for up to 3 weeks.
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