raspberry lemon cake

• We have the capacity to give and recieve love and the greatest Love that is freely our's to recieve, is the love of Jesus.   As Christians, Easter has a very special meanings, sacrifice, pain but ultimately the hope of eternal life through the risen Savior. 
• We are celebrating today the upcoming Easter season, by preparing a light and lively raspberry-lemon cake.  The frosting is italian meringue and it is decorated with handmade sugar cookies, prepared by Austin and Zachary.  I hope you will spend time with loved ones and sahre the hope and joy of Easter.
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• Raspberry-Lemon Cake
• The cake:
• 3 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups sour cream
• 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
• 1 tablespoon pure vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
• 2 cups sugar
• 1 teaspoon finely grated lemon zest
• 5 large eggs, room temperature

Directions

Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.

Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.

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

At 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.

Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)

Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.

Italian Merengue Frosting

This is an Italian version of the famous 7 minute frosting that was so popular years ago. It is light, not too fattening and goes well over angel food cake, sponge cake, layer cakes and pound cake. Pop hated sweet, fat filled frostings, not that he would ever say "I don't like this or that." He just would not eat the offending food, much to the dismay of the cook. Marion also gave orders about deserts as well. They should be light in calories. This frosting made the whole family happy. 2/3 cup sugar 1/2 cup water 3 egg whites (room temperature) 1/8 teaspoon cream of tartar 1 teaspoon vanilla or other flavoring 2 tablespoons sugar

Mix 2/3 cup sugar and water together and bring to a boil until a temperature of 275 is reached on a candy thermometer. Brush the crystals on the side of the pan down with a pastry brush dipped in cold water as needed. As the syrup reaches its temperature, beat the egg whites with the cream of tartar, 2 tablespoons sugar until the whites form soft peaks. Remove syrup from heat add the syrup in a small stream while continuing to beat the mixture with the electric mixer. Beat about 3 more minutes. The mixture will form glossy peaks and thicken. Add the vanilla and mix a bit more. Frost the cake immediately.