Raspberry Lemon Muffins

As I flipped through this month’s Sunset Magazine I came across this great looking Raspberry Lemon Cake recipe. Since my kitchen counter was full of Myer Lemons a family friend graciously passed off to me, I decided to make it but in muffin tins for easy snacking throughout the week! As I read the recipe more closely, i discovered it called for lemon curd. So like any brave kitchen soul out there, I mustered up the strength and make homemade lemon curd as well.

Raspberry Lemon Cake Recipe

(recipe taken from Sunset.com)

Ingredients

  • 1 cup butter, softened
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup plain low-fat yogurt
  • 1/2 cup low-fat milk
  • 1/4 cup lemon curd
  • 2 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 4 3/4 cups raspberries (about 18 oz.)
  • Powdered sugar

Preparation

  1. Preheat oven to 325°. Butter a 9- by 13-in. baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.
  2. Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.
  3. Bake until a toothpick inserted in center comes out clean, about 1 hour; if cake begins to brown too quickly, tent with foil. Let cake cool about 1 hour, then dust lightly with powdered sugar.

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