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Buttery Raspberry Lemon Cake





Prep Time
1 hr 30 mins



Cool Time
1 hr



Total Time
2 hrs 30 mins

Yogurt and lemon curd are the secrets to this cake’s slight tang and subtle citrus note.

Buttery Raspberry Lemon Cake (0712)




Photo by Iain Bagwell
 1 cup butter, softened
 1 1/4 cups granulated sugar
 3 large eggs
 1/4 teaspoon salt
 1 teaspoon vanilla extract
 1/4 cup plain low-fat yogurt
 1/2 cup low-fat milk
 1/4 cup lemon curd*
 2 1/2 cups flour
 1/4 teaspoon baking soda
 1/2 teaspoon baking powder
 4 3/4 cups raspberries (about 18 oz.)
  Powdered sugar
Step 1
1

Preheat oven to 325°. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.

Step 2
2

Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.

Step 3
3

Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour, then dust lightly with powdered sugar.

Step 4
4

*Find with jams at grocery stores.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories316
% Daily Value *
Total Fat 15g20%

Saturated Fat 8.6g43%
Cholesterol 78mg26%
Sodium 206mg9%
Total Carbohydrate 43g16%

Dietary Fiber 2.8g10%
Protein 4.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.