Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup raspberry preserves
- 1/4 cup fresh raspberries, mashed
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
- Wire rack
- Cake stand or plate
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until fully incorporated.
6. Stir in the lemon juice and zest.
7. In a small bowl, mix together the raspberry preserves and mashed raspberries.
8. Divide the cake batter evenly between the prepared pans.
9. Spoon the raspberry mixture over the top of the batter in each pan and swirl with a knife.
10. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
11. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
5. Temperature:
Preheat oven to 350°F (175°C).
Serving size:
12 servings
Nutritional information:
Calories per serving: 459
Fat: 19g
Carbohydrates: 68g
Protein: 6g
Sodium: 230mg
Sugar: 46g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
- You can use frozen raspberries instead of fresh raspberries, but thaw and drain them before mashing.
Variations:
- You can substitute the raspberry preserves with strawberry or blueberry preserves for a different flavor.
- You can add a layer of lemon curd between the cake layers for extra lemon flavor.
- You can make cupcakes instead of a cake by dividing the batter into muffin cups and baking for 18-20 minutes.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients to prevent a tough cake.
- Swirl the raspberry mixture gently with a knife to create a marbled effect, but don't overdo it or the cake will turn pink.
- To make the cake extra moist, brush the layers with a simple syrup made of equal parts sugar and water before assembling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F (175°C) oven for 10-15 minutes or until warmed through.
Presentation ideas:
Place the cake on a cake stand or plate and dust with powdered sugar. Garnish with fresh raspberries and lemon slices.
Garnishes:
Fresh raspberries, lemon slices, powdered sugar.
Pairings:
Serve the cake with a glass of raspberry lemonade or iced tea.
Suggested side dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked or not enough liquid was added to the batter. Try brushing the layers with simple syrup to add moisture.
- If the cake is too dense, it may have been overmixed or too much flour was added. Make sure to measure the flour accurately and mix the batter just until combined.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before starting to prevent contamination. Store the cake in an airtight container to prevent spoilage.
Food history:
Lemonade cake is a classic Southern dessert that originated in the United States. The addition of raspberry preserves and fresh raspberries adds a fruity twist to the traditional recipe.
Flavor profiles:
The cake has a light and fluffy texture with a tangy lemon flavor and a sweet raspberry swirl.
Serving suggestions:
Serve the cake as a dessert for a summer barbecue or picnic.
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