Lemon Raspberry Cake with Citrus Glaze

Votes: 5

Time: 1 hour 10 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 315, total fat 7 G., saturated fats G., proteins 5 G., carbohydrates 58 G., fiber G., cholesterol mg, sodium mg, sugar G.

This light and beautiful snow-white cake with a bright yet simple raspberry decoration consists of lemon layers layered with raspberry puree and topped with an airy meringue glaze. This dessert, with its delicate yet elegant appearance, will grace any festive table, and its rich berry-citrus flavor and aroma will leave no one indifferent. What's more, this cake is low in fat, so a small slice won't hurt, even for those watching their figure.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

2 and 1/3 tbsp. cake flour
1.5 tsp baking powder
1/4 teaspoon baking soda
0.5 tsp salt
0.5 cups low-fat sour milk
1/3 cup vegetable oil
1 tbsp finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 large eggs
Protein of 1 large egg
1 and 1/4 cups sugar
1 cup raspberries
1 tbsp. sugar
Flour for dusting

Custard meringue

3/4 cup sugar
Protein of 2 large eggs
3 tablespoons of water
0.5 tsp cream of tartar
1/8 tsp fine salt
1 tbsp finely grated lemon zest
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour milk, lemon juice, cream of tartar, raspberry, meringue

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray 2 8-inch round cake pans with cooking spray. Lightly dust with flour and shake out any excess.
Set aside half of the prepared raspberries and mix the other half with 1 tbsp. sugar and crush with a fork.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir with a fork until evenly combined. In another bowl, whisk together. sour milk, vegetable oil, lemon zest and juice.
In a large bowl, combine the eggs, egg whites, and sugar and beat with a mixer on medium speed until the mixture forms a ribbon, about 2 minutes. Add the flour mixture in 3 additions, alternating it with 2 parts sour milk, beginning and ending with the flour. Mix by hand to avoid lumps.
Pour the batter evenly into the pans. Bake on the middle rack of the oven until a cake tester inserted into the center comes out clean, about 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the cupcakes out onto a wire rack to cool completely.
Custard meringueIn a saucepan large enough to fit a stand mixer, pour a small amount of water and bring to a boil. Using a whisk, combine the sugar, egg whites, water, cream of tartar, and salt in the bowl of the stand mixer. Set the bowl over simmering water and beat the mixture with a hand mixer on medium-high speed until stiff peaks form, about 7 minutes. Remove the bowl from the water bath and stir in the zest and vanilla.
Assembling the cakePlace one cake layer, top side down, on a flat plate or cake stand and spread with raspberry puree. Top with 3/4 cup frosting, carefully spreading it. Place the second cake layer, top side up, and completely cover the top and sides of the cake with frosting. Garnish with the remaining raspberries.