Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 servings, 3 cups frosting
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
- Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
- Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
- Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
- Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
- To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams
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Moshin Saqlain
[email protected]This is the best lemon cake recipe I've ever tried. It's the perfect balance of sweet and tart, and the meringue frosting is to die for.
Adebusola Temitope
[email protected]I made this cake for a potluck, and it was a huge hit. Everyone was asking for the recipe.
Lord Lordovic
[email protected]This cake is a bit dense, but I like that. It's a very satisfying cake that's perfect for a special occasion.
Makaz comedy
[email protected]I added a layer of raspberry jam to the cake before adding the meringue frosting. It was a delicious addition that I highly recommend.
RaJa AnEeS
[email protected]I made this cake in a bundt pan, and it turned out beautifully. It was the perfect centerpiece for my dinner party.
King Sawi gh
[email protected]I used fresh lemons for this cake, and it really made a difference. The lemon flavor was so much brighter and more intense.
Sandra Laboy
[email protected]This cake is a bit tart, but I like that. It's a nice change from the overly sweet cakes that are so common.
Doomed Paradise
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Hamidullah Hamid
[email protected]I made this cake for my husband's birthday, and he loved it. He said it was the best lemon cake he's ever had.
Iesha Massey
[email protected]This cake is perfect for summer. It's light and refreshing, and the lemon flavor is so refreshing.
Amalya Ahmed
[email protected]I'm not a huge fan of lemon desserts, but this cake was really good. The lemon flavor was subtle and not overpowering.
Murtaza Ahmadi
[email protected]I made this cake for a party, and it was a huge success. Everyone loved it!
Luis V Guerrero
[email protected]This cake was a bit more time-consuming to make than I expected, but it was worth it. The end result was a beautiful and delicious cake.
Thomas C. Gray
[email protected]The meringue frosting is the star of the show. It's so light and fluffy, and it perfectly complements the cake.
Kawoya jonathan
[email protected]This cake is so moist and flavorful. The lemon zest really brightens up the flavor.
Dado Rody
[email protected]I love the combination of the tangy lemon cake and the sweet meringue frosting. It's the perfect balance of flavors.
LaReB Shykh
[email protected]This was my first time making a lemon cake with lemon meringue frosting, and it turned out amazing! The instructions were easy to follow, and the cake was a big hit with my family.
MD JUNED AHMED BAPPY
[email protected]I've made this cake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Steven Hull
[email protected]This cake is a true delight! The lemon flavor is perfectly balanced, and the meringue frosting is light and fluffy. I highly recommend this recipe.