Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- ¼ cup freshly squeezed lemon juice
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
Special Equipment Needed:
- 9-inch round cake pans
- Hand mixer
- Whisk
- Zester
- Citrus juicer
- Offset spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.
4. Add the eggs one at a time, beating after each addition.
5. Add the vanilla extract, lemon zest, and lemon juice and mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients.
7. Gently fold in the raspberries.
8. Divide the batter evenly between the two prepared cake pans.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before turning out onto a cooling rack.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 350
Fat: 17 g
Carbohydrates: 44 g
Protein: 5 g
Substitutions for Ingredients:
- Unsalted butter can be used instead of salted butter.
- Coconut oil can be used instead of butter.
- Coconut sugar can be used instead of granulated sugar.
- Almond milk can be used instead of buttermilk.
Variations:
- Substitute other berries such as blueberries or blackberries for the raspberries.
- Add chopped nuts or shredded coconut to the batter.
- Add a teaspoon of almond extract to the batter.
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning.
- Use a light hand when folding in the raspberries so they don’t break apart.
- Let the cakes cool completely before frosting.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat individual slices in the microwave for 30 seconds.
Presentation Ideas:
- Dust the top of the cake with powdered sugar.
- Top with fresh raspberries and a sprig of mint.
Garnishes:
- Powdered sugar
- Fresh raspberries
- Mint sprig
Pairings:
- Vanilla ice cream
- Whipped cream
- Lemon curd
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Fruit salad
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To avoid this, check the cake for doneness with a toothpick before removing from the oven.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature.
Food History:
The origin of the Marry Girl Cake is unknown, but it is believed to have originated in the United States in the early 20th century.
Flavor Profiles:
This cake has a light and fluffy texture with a sweet and tart lemon flavor and a hint of raspberry.
Serving Suggestions:
- Serve with a scoop of vanilla ice cream.
- Top with a dollop of whipped cream and a sprinkle of lemon zest.
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