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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
Amount Per Serving
Calories 316Calories from Fat 42
% Daily Value *
Total Fat 15g24%

Saturated Fat 8.6g43%
Cholesterol 78mg26%
Sodium 206mg9%
Total Carbohydrate 43g15%

Dietary Fiber 2.8g12%
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.