Despite having the itch to bake exclusively with pumpkin and cinnamon, I wanted to try this cake recipe at least once before diving head first into fall-themed goodies. With warm weather and a movie in the park on the weekend agenda, this was the perfect opportunity to make this fresh, summery treat.
The recipe from Sunset Magazine calls for store-bought lemon curd (which Trader Joes has), but I figured I’d try making my own – which turned out to be incredibly easy!
- 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 (see below for recipe)
- 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 for dusting
- Preheat oven to 325 degrees. Spray a 9 x 13 inch 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.
- 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.
- Bake until a toothpick inserted in center comes out clean, about 1 hour. Let cake cool about 1 hour, then dust lightly with powdered sugar.
- 5 egg yolks
- 1 cup sugar
- 4 lemons, zested and juiced
- 1 stick butter, cut into pats and chilled
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.