Lemon Cake W/ Raspberry-Cream Cheese Frosting | Curb Your Sweet Tooth | Everyday Food W/ Sarah Carey

There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries give classic cream-cheese frosting a natural rosy tint. Pile on whole berries, and help yourself.

INGREDIENTS:
Cake
• 1 ½ sticks unsalted butter, room temperature, plus more for pan
• 2 cups unbleached all-purpose flour, plus more for pan
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2/3 cup whole milk
• 1 tablespoon finely grated lemon zest, plus 1/3 cup fresh juice
• 1 cup granulated sugar
• 2 teaspoons pure vanilla paste or extract
• 2 large eggs, room temperature

Frosting
• 6 ounces cream cheese, room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 cup plus 2 tablespoons confectioners' sugar, sifted
• ¼ ounce freeze-dried raspberries (1/3 cup), finely ground
• Fresh raspberries, for serving

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


http://www.youtube.com/user/everydayfoodvideos

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