Lemon Iced Raspberry Yogurt Cake


This time last year: Red Pepper Quiche Cups (2012)


Sometimes you spend more hours working on a final project than on sleep. Other times, you spend more time giggling with your best friend than you do doing dishes. OTHER times, you have had a food blog for three years, and that feels like a milestone worth celebrating!

These last two weeks have been a little bit of all three for me.  Last week my first year of grad school came to an end. This week, I  celebrated my start to summer by laughing until my sides hurt, and gratefully realizing that this food blog project has been in existence for three years now! There’s a lot to celebrate there, and a lot of sleep catch up to do. Cue- cake and a pillow.



I actually baked this cake last spring, while living in Richmond. I remember, it had rained for four days straight, and I was stir crazy out of my mind (not abnormal for me. I wiggle a LOT). I looked up cake recipes online, found this cake to look almost as good as sunshine, and got baking.

The YAY topping was a little note of joy left for my roommates. Because sometimes, when it rains for four days straight, “yay,” is not the first word to come to mind. However sometimes, if you bake a cake and eat it with your roommates, rainy days can look much less gloomy.

Thus, whether celebrating the first week of summer, a personal milestone moment, and last week of class, or coping with rain clouds on your doorstep and too little sleep- cake feels like a good answer to me!

If you disagree with that statement, feel free to take it up with Pinterest. For, according to pinterest, Julia Childs once said, “A party without a cake is just a meeting.” It is “always someone’s birthday somewhere,” and “Life is short, eat the cake.

(Thank you Pinterest, for the encouragement!)

Thus, on those positive notes, I bring you the YAY cake. Because sometimes, you just need a little somethin’ sweet in your life. 🙂

Happy eating, and thanks for being a part of my cooking adventures for the last three years!!

Lots of love, A Rented Kitchen



Cake Ingredients:

  • 9 Tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs, separated
  • 2 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup plain greek yogurt
  • 1 cup raspberries, fresh or frozen

Buttercream Ingredients:

  • 8 ounces cream cheese, room temperature
  • 8 Tablespoons unsalted butter, room temperature
  • Zest & juice of 2 Meyer lemons
  • pinch of salt
  • 4 cups powdered sugar


  1. Preheat the oven to 320˚F. Grease two 8 or 9 inch cake pans, and sprinkle with a thin layer of flour; set aside.
  2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg yolks one at a time, setting aside the egg whites for later, and thoroughly mix in.
  3. One mixed, add the flour, baking powder, salt, and baking soda until well combined. Then mix in the yogurt.
  4. In a small bowl, mix the egg whites until light and fluffy with medium peaks. Fold the egg whites into the cake batter, and then gently fold in raspberries.
  5. Divide the batter evenly between the two pan rounds and bake 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cakes cool for ten minutes before removing from the pan. Wait until thoroughly cooled to ice.
  7. Meanwhile- prepare the buttercream by blending the cream cheese and butter until smooth. Mix in the lemon zest, lemon juice, and salt. Slowly add the powdered sugar, mixing until combined. Continue to mix on medium speed until the icing is light and fluffy. Chill for twenty minutes before icing.

* To make a four-layer cake, slice each round in half. Spread one cake round with buttercream, top with another cake, and repeat until all four cake rounds are stacked. Spread the top and sides with the remaining buttercream.



Notes and Tips!:

  • Store the cake in the refrigerator for best icing consistency.
  • Source: Kitchen Trial and Error
  • Like this recipe? Try these other delicious desserts from A Rented Kitchen (Recipe links found below!):

Homemade Chocolate Granola



Considering I do a vast majority of my shopping in the hippy isle of the grocery store, I should probably like granola more than I do. However, for some reason, I have always been skeptical about granola. There seems to be to much sugar, too much crunch, it’s too dry, or too nutty- I don’t know! Call me high maintenance.

However, in the face of my discomfort with granola, I recalled one of my favorite ladies, Eleanor Roosevelt, encouraging us to ‘do something that scares you everyday.’ While cooking granola definitely does not scare me, it does push me outside of my comfort zone a little by baking and playing with food combinations I might not naturally choose. However, playing in the kitchen always seems like a success to me, so, there I went!

If you know me at all, or have followed this blog in the past, you know that I have a chocolate section on the recipe page, and thus this recipe doesn’t leap TOO far out of my comfort zone. What can I say, baby steps.

The good news is this recipe single-handedly has changed my perspective on granola. I literally had cravings mid-afternoon for a bowl of this delicious granola with vanilla yogurt. Oh my goodness, it was soooo good. Never again do I want to spend too much money on store bought granola. I’m a convert. Homemade granola for the win!

I have actually already looked up the ingredients for a new granola recipe, which goes to show that trying new things and stepping out of one’s comfort zone, really can be a glorious thing.

I hope you like this recipe as much as I did, and I hope you come back and see me!

Happy baking, and even happier eating 🙂




  • 4 cups quick cooking oats
  • 3 cups old fashioned oats
  • 1/3 cup brown sugar
  • 1/3 cup oil
  • ½ cup honey
  • ½ cup cocoa powder
  • 1 cup chocolate chips


  1. Preheat the oven to 350˚F.
  2. Place the oats in a large bowl and set aside.
  3. In a small saucepan, over high heat, combine the brown sugar, oil, and honey. Bring to a boil. Remove the saucepan from the heat and whisk in the cocoa powder.
  4. Pour the cocoa mixture over the oats and stir until evenly coated.
  5. Spread the oats in a 9 x 13 inch pan and bake for 10 minutes.
  6. Remove the pan from the oven, turn the oven off, and stir in the chocolate chips.
  7. Place the pan back in the turned off oven (yes, turned off oven!), and allow to sit for 1- 2 hours. (This additional time can help add crispiness to the granola without over baking it!)
  8. Serve with milk, yogurt, or ice cream, and enjoy!



Notes and Tips!:

  • Granola will keep for several days! Store in an airtight container in your pantry!
  • Gluten free? Use gluten free oats! Vegan? Use dairy free chocolate chips!
  • Source: Lynn’s Kitchen Adventures
  • Like this recipe? Try these other delicious treats from ‘a rented kitchen’! (Recipe links found below the photos):