I really really really want spring to come! I am sick of dreary winter weather, of dull skies, and whipping winds. I was feeling restless yesterday, and wasn’t craving chocolate for once. The Boy was over, but was too busy being a big nerd on the computer with my brother, so I decided to bake something to pass the time. I still had a bag of frozen raspberries in the freezer, and had a couple of lemons and limes. And nothing tastes better and reminds you of spring than raspberries and lemons/limes. Here’s a very quick and easy treat if you feel like something sweet and fresh tasting without the heavy feeling that dense chocolatey treats can bring – not that there is ANYTHING wrong with dense and chocolatey =)
- zest and juice of 2 lemons and 2 limes
- 2 1/4 cups flour
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/4 cup water
- 6 large eggs, separated
- 1/2 tsp cream of tartar
- 1 cup frozen/fresh raspberries
- Preheat oven to 325F
- Sift together flour, sugar, baking powder and salt; put aside for later. Prepare your pan – I used a regular 9×13 inch pan, but ideally, you should use a 10inch tube pan with a removable bottom.
- In bowl, combine oil, water, egg yolks, lemon juice and lemon zest. Using a whisk, beat until well mixed. Using rubber spatula, gently fold in the dry ingredients into the wet ingredients until the batter is smooth.
- In a clean bowl, combine the egg whites and cream of tartar. Using a stand mixer of a hand mixer , beat on medium high speed until soft peaks form.
- Using the spatula, gently fold in 1/2 of the whites into the batter until almost fully incorporated. Add the remaining whites as well as the raspberries. Fold in just until combined – the batter should be smooth but foamy.
- Pour batter evenly into tube pan. Bake cake until toothpick comes out clean, roughly 45 to 50 minutes.
- Remove from oven and invert the pan onto a wire rack – make sure air can circulate freely around the cake. Let cool completely, upside down in the pan for about 45 minutes.
- Remove cake from pan.
- Now, if you’re feeling up for some more deliciousness, add a citrus glaze!
Recipe for citrus glaze:
- 2 cups confectioners sugar, sifted; + extra, if needed
- 2 tbsp lemon juice + extra if needed
- 1 tbsp heavy cream
- In a small bowl, whisk together the confectioners sugar, lemon juice and cream until the sugar dissolves and the glaze is smooth. Add a few more drops of lemon juice if it’s too thick, or a little more sugar if too thin.
- Leave cake on the rack, and slip a half-sheet pan under the rack to catch the glaze. Pour the glaze over the top of the cake, letting it drizzle down the sides. Let dry, and dig in!