I can understand not liking an ingredient or food, most people feel that way about one type of food. This was a big hit! Not sure if I made a mistake. I love the ingredient combinations. I want to make this for my partners birthday but he has an egg allergy. It tasted good so I didn’t on the cake like a glaze instead. These layers are rather thin, so I don’t think you could get three out of this recipe. Made today and substituted sour cream for greek yogurt since i didnt have any on hand. We are a family who loves lemon deserts. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Presently i have sour cherries growing in abundance. I’ll be adding some lemon to the cake batter too next time I make it. I think if you want to infuse the cake with lemon the best way to do that is with the grated zest of one or two lemons. This recipe was absolutely perfect! I used a mini bundt pan and got 9 cakes, baked for about 18 minutes, from this recipe. (regular cupcake size). There are 8 tablespoons in one stick of butter US, which is 113 grams. You can use any type of yogurt but I used regular full fat yogurt. I took the cake to a family get together. It was absolutely delicious not a piece left. It was just flour butter sugar and eggs. It just looks so yummy, and I have a weakness for lemon cakes! I wish all the lovely American contributions would offer the option of weight measurements instead of cup measurements. So, the taste was good. And I did love it. My raspberry lemon cake is over the top delicious but not at all fussy. Thank you! Yes! I think all cakes are best the day they’re baked, but you can make it ahead if you need to. Baked this with my daughter for her birthday! Definitely, sour cream makes a nice rich cake. Can I bake these in two 6inch pans instead of 8 or 9inch? So moist and flavorful. Set pans aside. Tasted like lemonade and was perfect with the cake. The only change I made was I used Vanilla yogurt since I didn’t have plain. Second adding 4 oz cream cheese to the frosting is perfect makes it creamier and it doesn’t take away fro the lemon flavor. Surely it easy to list ingredients by weight, which will be universal for everybody! I have made a few cakes in my days and after much experimentation, I have found that oil works like a charm for creating a tender, moist cake. I really enjoyed this cake! Thanks in advance. I can’t wait to serve it tomorrow! Sorry you didn’t love the frosting Lorianne, but I think the cake would be lovely with a vanilla buttercream as well. Can I make the batter and refrigerate to bake later? As I was flipping through the most recent issue of Bon Appetit magazine, I came across a recipe for Raspberry-Ricotta Cake. Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. I used blueberries, and some lemon zest in the batter, I saw you had mentioned to someone else the zest is an idea and any kind of berry will work. The only thing I did differently was I made a raspberry puree, instead of whole raspberries. The only think I added was 1/4 cup of cream cheese to the frosting. Can I freeze this cake…to good to give away! Used your recipe for a 13×9” pan (minus baking powder and doubling the baking soda AND substituting sour cream for yogurt PLUS adding nutmeg). It could be the butter you’re using, but honestly I love the yellow color in the frosting because it signals the lemon flavor, so I wouldn’t worry about it. I re-read the recipe and thought “ok, I followed it exactly. It really is a “too die for” recipe! Thanks for this wonderful recipe! With pretty buttercream flowers to decorate! . The tiny bit of yellow coloring gives the merest hint of color to the frosting, just so it isn't stark white, which I like. 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature, 1/2 teaspoon pure lemon extract (optional), 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first, 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature, 10 tablespoons unsalted butter, a little softer than room temperature, 4 cups confectioners' sugar, more if needed, 1/4 teaspoon pure lemon extract (optional). You can add plenty of extra raspberries on top of the frosting . Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Regina. Loved the cake, texture was moist and light. I substituted 2 Oikos lemon meringue Greek yogurts for the plain Greek yogurt. I substitute with different berries instead of just raspberries? How to care for your cake pans so they release your cakes perfectly every time! I’ll definitely make again and will try adding lemon juice to the cake batter next time. Someone posted earlier they thought the cake was extremely sweet. I lost very old butter cake recipe. Method Making the Cake To make the cake, you might want to make buttermilk beforehand – you can buy it pre-made, but can easily make it at home by adding a teaspoon of apple cider vinegar or lemon juice to ⅔ … – Lynda. Have you tried Bob’s Red Mill 1 to 1 it is gluten free! Great minds think alike! Do not let this Raspberry-Lemon Ricotta Cake pass you by. I forgot to save some raspberries for garnish. Also, it’s very fresh and fruity tasting so I bet this would serve excellent chilled!!! Oh, man! Cream the butter and sugar together until light and fluffy, scraping down the sides of the bowl as necessary. Bake the cakes on the same oven shelf for about 25 minutes, or until the center springs back when touched and the edges are just starting to turn golden. One question please. I think you can do that without a problem Bill, just watch your cooking time, cupcakes typically take about 15-20 minutes. To make the thin crust, spread the butter all over the bottom and sides of the pan. That photo of the chicken salad surrounded by fruit was gorgeous! As with any healthy fat, it should be eaten in moderation. I’m not usually a cake/sweet eater but the ingredients all being tart spoke to me its soooooo good i may just be having a slice for breakfast this morning ? I haven’t done it that way, but I assume it would work fine. Yes, the batter did come out a little thick…I thought the save as since others…”did I miss something? fresh lemon juice to the cake batter. I’m not going to say this is an easy project, but seriously hearing all the amazing comments from my friends was so worth the effort and I know you’d get the same reaction from your loved ones too. The Cake looks and tastes amazing! the frosting came ou out perfectly though. It’s possible it got a little over cooked, Deb, that’s easily done with cakes. Will definitely make it again. You should be able to use frozen, I wouldn’t thaw them, and yes, go ahead and toss them lightly in flour. I noticed that Sue said the batter is not like typical cake batter consistency so i wonder if that would change the amount one would pour into a cupcake liner. I added zest and lemon juice to the cake batter. My entire family loved it and I followed the recipe to the T and it was amazing. I did not see lemon in the cake ingredients. I will have to try this one soon! I have scrolled through all the comments to see if the weighed ingredients are requested and some have, some haven’t. 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