{"id":4187,"date":"2022-05-21T10:30:00","date_gmt":"2022-05-21T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4187"},"modified":"2022-05-23T11:50:26","modified_gmt":"2022-05-23T15:50:26","slug":"raspberry-and-lemon-buttermilk-sheet-cake","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/raspberry-and-lemon-buttermilk-sheet-cake\/","title":{"rendered":"Raspberry and Lemon Buttermilk Sheet Cake"},"content":{"rendered":"
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This recipe came about because I wanted a cake that tasted like Spring. And because I love my Orange Buttermilk Sheet Cake so much, I decided to see if I could come up with a version that used raspberries and lemons, instead of oranges. This time I blitzed a carton of raspberries and half a whole lemon in my blender and proceeded from there. I initially thought I would need to strain the puree in order to remove the raspberry seeds, but they pulverized completely in my Vitamix and there was no need for straining, which was great because I wanted this recipe to be as simple as possible.\u00a0<\/p>\n
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In order to emphasize the raspberry flavor, I added a small amount of raspberry extract. Not much is needed, but I think it worked well to gently enhance the raspberry flavor.\u00a0<\/p>\n
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I decided that lemon was the only flavor I wanted in the icing. The buttermilk already gives it some tang and plenty of lemon zest and juice added the perfect amount of tartness. But as we were tasting the icing, my son suggested adding a tiny amount of coconut extract in order to round out the flavor. We\u2019ve been using coconut extract quite a bit lately in order to achieve fuller flavors in both sweet and savory dishes and it works brilliantly. You will not notice any discernible coconut flavor at all. It simply provides a fullness of flavor that isn\u2019t there if you don\u2019t use it.\u00a0<\/p>\n
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