Tuesday, September 17, 2013

Raspberry + Lemon Cake

--also known as Mexican Blanket Tasty Treats--

This cake made its way down to LA for a weekend with the gals. It's light, fluffy and can be enjoyed with a side of coffee in the morning, or a glass of champagne a few hours before dawn! At least thats what our conclusion came to. . . Please enjoy!

Raspberry + Lemon Cake


1 cup butter, softened
1 1/4 cups granulated sugar
3 large eggs
1/4 tsp. salt
1 tsp. almond extract (I substituted for vanilla)
1/4 cup greek yogurt (or plain yogurt)
1/2 cup almond milk (or low-fat milk)
1/4 cup lemon curd
2 1/2 cups flour
1/4 tsp. baking soda
1/2 tsp. baking powder
4 cups raspberries
1/2 cup coconut flakes
1/4 cup sliced almonds

Ready to Assemble!

1. PREHEAT oven to 325 F. Butter a 9" x 13" baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, almond extract, yogurt, milk and lemon curd until mostly blended. 

2. ADD flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of butter in pan and scatter half of raspberries on top. Sprinkle all of the coconut flakes and sliced almonds onto batter. Gently spread remaining batter over berries. Scatter remaining berries on top. 

3. BAKE until a toothpick inserted in center comes out clean, about an hour; if cake begins to brown too quickly, tent with foil. Let cake cool about an hour. 

This is delish with a cold glass of milk or some toasty warm coffee! 

Note: If you are not a fan of almonds I would recommend cashews. Also, since raspberries can become a bit pricey in the off season I opt to use Trader Joe's frozen raspberries. 


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