Buttery Raspberry Lemon Cake

Ingredients

  • ¼ teaspoon salt
  • 1 cup butter, softened
  • 3 large eggs
  • 4 ¾ cups raspberries (about 18 oz.)
  • Powdered sugar
  • 1 ¼ cups granulated sugar
  • 1 teaspoon vanilla extract
  • + 6 more ingredients
    • ¼ cup plain low-fat yogurt
    • ½ cup low-fat milk
    • ¼ cup lemon curd*
    • 2 ½ cups flour
    • ¼ teaspoon baking soda
    • ½ teaspoon baking powder

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. 2. Add flour, baking soda, and baking powder to bowl and beat un...

View full recipe at SpringPad

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