Lemon-Raspberry Cake or Cupcakes

Cake Ingredients*:

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups sour cream (dairy-free substitute: Amande almond yogurt plus 1 teaspoon baking powder)

1/4 cup freshly squeezed lemon juice (appx. 2 lemons)**

2 Tablespoons pure vanilla extract

1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces (dairy-free substitute: Earth Balance)

2 cups white sugar

1 teaspoon finely grated lemon zest**

5 large eggs

Preheat oven to 350 degrees. For cake, lightly brush 2 (9-inch) round cake pans with shortening, butter, or Earth Balance. Line bottoms with buttered parchment paper and dust with flour. For cupcakes, simply put cupcake tins into the cupcake pan.

Sift the flour, baking powder, baking soda, and salt into a medium-sized bowl. Whisk to combine evenly. Stir sour cream (or substitute), lemon juice, and vanilla together in a liquid measuring cup, and set aside.

Beat the butter (or substitute) in a standing mixer, preferably with the paddle attachment, on high until light and creamy (appx. 2 minutes). Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding sugar; it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, appx. 3 - 4 minutes. Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.

At a low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.

For cake, divide the batter evenly between the prepared pans and smooth the top with a knife.

For cupcakes, fill in cupcakes. Makes appx. 36 cupcakes.

Bake the cakes/cupcakes until a toothpick inserted in the center comes out clean (35 - 40 minutes for cake, 30 minutes for cupcakes). Cool in the pan for 20 minutes, then turn cakes/cupcakes onto the rack to cool completely.

Frosting***:

1/3 cup butter (or Earth Balance)

2 teaspoons vanilla extract

1 lb (3 1/2 cups) sifted powdered sugar

3 - 4 teaspoons coconut milk

Optional: 1 - 2 containers fresh raspberries

For cupcakes, frost and serve!****

Filling (for cake):

1 1/4 cups sugar

5 large egg whites

1 1/2 teaspoons freshly squeezed lemon juice**

1/4 teaspoon cream of tartar

1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces (or Earth Balance)

1/2 cup red raspberry jam

Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, appx. 1 - 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are cool (appx. 10 minutes). Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)

Assembling the cake:

Slice each cake in half horizontally. Place one layer on bottom and top with 1/3 of the filling mixture. Place a second layer on top and repeat. Do the same for the third layer, then add the final layer and top it with the frosting.

Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.

*This recipe is from Food Network.

**Do this before beginning the recipe.

***From Southern Food's Basic Butter Frosting Recipe.

****Make sure to refrigerate.