I can't even begin to explain how wonderful this week has been. I ran my first 5k last week, the Flagstaff Color Vibe, and the weather was absolutely perfect. We have had highs in the 70s and 80s, and even though it is monsoon season it stays wonderfully warm as it rains (side note: isn't rain just one of the most beautiful forms of weather? I love the way it smells! Side note in the side note: did you know the smell of rain actually comes from spores being released by bacteria in various vegetation that are activated by the rain? Hence why Arizona rain smells different than, say, Washington rain. You gotta love crazy stuff like that!)
I have been training for about a month, and I am so proud of myself and the team for finishing! Plus, getting blasted with color was oh so fun!
Look at that beauty! I am no cake decorator, so this recipe is thankfully very easy. I was inspired by this recipe from cooking light, which I have had in my "to do" recipe box for, no joke, about six months. I just couldn't wait for berries to be on sale in our market so I could put my own spin on this guy! The cake is not cloying sweet, and the cream cheese frosting is a perfect way to balance the citrus flavor of the lemons. The raspberries really make this cake feel lighter and, well, happier. They add a pop of color and a burst of berry flavor, which makes for great presentation and an even greater cake!
I added chocolate, too.
Raspberry-Lemon Cake with Cream Cheese Frosting
Adapted from this recipe from cooking light
Serves 12 Serving Size: 1 slice Calories/serving: 165
- 1c. light vanilla soymilk
- 1tsp apple cider vinegar
- 1c. all-purpose flour
- 1c. whole wheat flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1 and 1/2c. splenda
- 2tbl olive oil
- 1/4c. plus 2tbl applesauce
- 2 large eggs
- 1 large egg white
- 1 large lemon, zest and juice
- 2c. raspberries, fresh, washed and dried
- 8oz fat free cream cheese, at room temperature
- 1tsp vanilla extract
- 1/4c. brown sugar
- 1/2c. to 2/3c. splenda, depending on desired sweetness (I used 2/3c. because I was feeding it to some teenagers, but for adults I assume 1/2c. would be acceptable)
- 2tbl mini chocolate chips
- Preheat oven to 350F.
- Meanwhile, combine soy milk and vinegar in a small bowl; set aside for at least ten minutes (it should get a bit foamy).
- In a medium bowl, combine flours, baking powder, baking soda and salt.
- In a large bowl, beat the splenda, oil, and applesauce together with an electric mixer for 1 minute, or until well-combined. Add eggs, one at a time, beating well with each egg added. Add the flour mixture and the soymilk mixture alternately to the splenda mixture, beginning and ending with the flour. Beat in the zest and juice of the lemon.
- Coat 2 (8-inch) round cake pans with flour-added cooking spray, line the bottoms with wax paper (great how-to instructions here), and then spray with more cooking spray. Pour the batter into the [ans, and sharply tap each one once to remove any air bubbles. Bake at 350F for 32 minutes, or until cooked through. Cool for 20 minutes on a wire rack; then carefully invert the pans onto the rack so the cakes can cool out of the pans for another hour. Make sure to remove the wax paper!
- To make icing, combine cream cheese, vanilla, brown sugar, and splenda; beat on high until fluffy and light (about 5 minutes).
- To make the actual cake, place one of the cakes on a serving platter. Frost with about 1/3 of the frosting, and place 1c. of raspberries on top. Make dots of frosting on top of the raspberries, until only 1/2 of the frosting remains. Top with the other half of the cake, and frost that as well (it helps to make a huge pile of frosting in the middle and then spread it out gently to the edges). Top with remaining raspberries, and chocolate chips.