LEMON SHEET CAKE WITH RASPBERRY WHIPPED CREAM
This lovely cake was inspired by the colors and flavors of pink lemonade. Don't be tempted to skip the first step of this recipe, which asks you to rub lemon zest into granulated sugar: The sugar granules help release the essential oils in the zest, making for a brighter lemon flavor and fragrance. (If you're really short on time, you can skip using your hands and just mix with the paddle attachment inside the mixer bowl on low speed for 1 minute.) Slather this sunny cake with swoopy, easy-to-make raspberry whipped cream then serve as is, or dressed up with lemon zest or sprinkles.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 2h
Yield 1 (9-by-13-inch) cake
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, then line the pan with parchment paper. Lightly coat the parchment paper with nonstick spray.
- In the bowl of an electric mixer, use your hands to rub together the sugar and lemon zest.
- In a medium bowl, whisk the flour, baking powder and salt.
- Add the butter and oil to the bowl with the lemon sugar, and transfer it to the mixer. Using the paddle attachment, cream the mixture on medium speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the lemon juice in a slow, steady stream and mix until well combined, 1 minute more. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed until each is incorporated before adding the next, about 1 to 2 minutes each. Scrape the bowl well every two to three additions.
- Add half of the flour mixture and mix on low speed until fully incorporated. With the mixer running on low speed, add the buttermilk in a slow, steady stream, and mix until fully incorporated. Add the remaining flour and mix until it's evenly incorporated.
- Pour the batter into the prepared pan and spread into an even layer. Transfer to the oven and bake until a toothpick inserted into the center comes out clean, 27 to 32 minutes. Cool completely.
- While the cake cools, make the frosting: In a medium bowl, mash the raspberries with a potato masher or large fork until broken down. Stir in 1/2 cup/100 grams granulated sugar, and let macerate for 10 to 15 minutes.
- Strain the raspberry mixture. (You should have at least 3/4 cup/180 milliliters juice. Reserve any excess for cocktails, stir it into sparkling water, or drizzle over ice cream.)
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream and the remaining 1/4 cup/50 grams granulated sugar on medium speed until the mixture reaches soft peaks, about 1 to 2 minutes.
- With the mixer still running on medium speed, pour the raspberry juice into the mixer in a slow, steady stream. (Reduce splattering by pouring away from the moving whisk.) Continue to whip until the mixture forms peaks, about 30 seconds to 1 minute more.
- Spoon the frosting over the cooled cake and spread into an even layer. If desired, garnish with lemon zest and sprinkles.
LEMON LAYER CAKE WITH LEMON CREAM FROSTING
Categories Cake Milk/Cream Dessert Bake Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (8-inch) layer cake
Number Of Ingredients 14
Steps:
- Make cake layers:
- Preheat oven to 375°F. Butter 2 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess. Sift together flour, baking soda, and salt. Stir together milk and lemon juice (mixture will curdle).
- Beat butter in a large bowl with an electric mixer until creamy. Gradually add sugar, beating until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk mixture in batches, beginning and ending with flour, mixing at low speed until just combined.
- Divide batter between pans, smoothing tops. Bake in middle of oven until a tester comes out clean, about 20 minutes. Cool in pans on racks 10 minutes, then invert onto racks, remove paper, and cool completely.
- Make frosting:
- Beat cream and confectioners sugar with cleaned beaters until it just holds stiff peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
- Assemble cake:
- Put 1 cake layer, rounded side up, on a cake plate and spread with one fourth of frosting. Top with second layer, rounded side up, and spread top and sides with remaining frosting.
LEMON LAYER CAKE
An old fashioned lemon cake recipe. It is usually made up of 3 to 6 white cake layers with a cooked lemon filling between the layers and iced in Seven Minute Frosting.
Provided by Tonya
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for three 8 inch round pans. Cool cakes completely, then split each in half to make 6 layers.
- For the Lemon Custard: In a large saucepan or double boiler combine sugar and cornstarch. Mix well, then stir in egg yolks, lemon zest and lemon juice. slowly whisk in the boiling water. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in butter. Set aside to cool.
- Place the bottom layer of cake on a serving plate. Spread with approximately 1/5 of the lemon custard. Repeat layers. Frost top and sides with Seven Minute Frosting (see footnote for link to recipe).
Nutrition Facts : Calories 319.2 calories, Carbohydrate 60.3 g, Cholesterol 58.8 mg, Fat 8.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 306.4 mg, Sugar 44.1 g
More about "lemon layer cake with raspberry curd and whipped cream recipes"
THE BEST LEMON RASPBERRY LAYER CAKE L BEYOND FROSTING
From beyondfrosting.com
5/5 (3)Total Time 53 minsCategory CakeCalories 682 per serving
- Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and lemon extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next, zest 2 lemons into the batter and then juice the lemons to get 1/4 cup of lemon juice. Add the lemon zest, lemon juice and sour cream to the batter beat until well combined.
- Combine the dry ingredients in a separate bowl then add half the dry ingredients to the batter, beat on low speed while pouring in half of the buttermilk and mix just until the flour starts to incorporate.
LEMON RASPBERRY LAYER CAKE | EASY HOMEMADE LEMON …
From lifeloveandsugar.com
4.9/5 (8)Total Time 1 hr 25 minsCategory DessertCalories 1351 per serving
- Combine all ingredients in a double boiler and heat while stirring constantly with a whisk. It’s done when it’s thick enough to coat the back of a smooth. 2.
- id=”instruction-step-4″>1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides. 2.
AMAZING RASPBERRY AND LEMON CURD CAKE - WHERE IS MY …
From whereismyspoon.co
Estimated Reading Time 7 mins
- Wash and dry the lemons and finely grate the zest. Juice the lemons as well. Place the lemon zest and juice into a saucepan. Add the eggs, cornstarch, sugar, and water.
- Gently bring to a simmer, lower the heat and whisk continuously. It will take about 5 minutes until the curd thickens. Let bubble for a couple of seconds, then remove from the heat.
- Place a piece of cling film directly over the top of the curd to avoid it from getting a skin. Let cool completely.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper.
LEMON RASPBERRY CAKE – MODERN HONEY
From modernhoney.com
LEMON MASCARPONE LAYER CAKE | MUST TRY LEMON …
From lifeloveandsugar.com
LEMON RASPBERRY CAKE (WITH LEMON CURD) - THE FLAVOR …
From theflavorbender.com
LEMON RASPBERRY CAKE - BAKER BY NATURE
From bakerbynature.com
THE ULTIMATE LEMON LAYER CAKE RECIPE | LIFE LOVE AND …
From lifeloveandsugar.com
RASPBERRY LEMON CREAM CAKE - RECIPES INSPIRED BY MOM
From recipesinspiredbymom.com
RASPBERRY LEMON CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.3/5 (56)Total Time 1 hr 5 minsServings 20Calories 528 per serving
- Line with parchment and grease the parchment., To make the cake: Combine the milk, egg whites, vanilla, Fiori di Sicilia, and lemon zest in a large measuring cup; set aside., In the bowl of a stand mixer fitted with a paddle, mix together the flour, granulated sugar, baking powder, and salt at low speed., Add the butter and mix until the mixture looks sandy., Add 1 cup of the milk/egg mixture and beat at medium speed for 1 1/2 minutes.
- Scrape the sides of the bowl once more and beat for another 20 seconds., Divide the batter evenly between the prepared pans., Bake until the cakes begin to pull from the sides of the pans and spring back when lightly touched in the center, about 28 to 32 minutes.
EASY LEMON BERRY TRIFLE RECIPE | THE LEAF
From leaf.nutrisystem.com
BEST CHANTILLY CAKE RECIPE - HOW TO MAKE CHANTILLY CAKE - DELISH
From delish.com
RASPBERRY LEMON LAYER CAKE RECIPE: HOW TO MAKE IT
From aesea.dynu.net
LEMON RASPBERRY BUCKLE RECIPE: HOW TO MAKE IT
From aesea.dynu.net
LEMON LAYER CAKE - BROMA BAKERY
From bromabakery.com
RASPBERRY LEMON LAYER CAKE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
BEST LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED CREAM …
From alicerecipes.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
30+ EASTER CAKE IDEAS • 30 RECIPES!
From theviewfromgreatisland.com
CAKE - CAKE WITH LEMON CURD AND WHIPPED CREAM RECIPES
From tfrecipes.net
ORANGE OLIVE OIL CAKE WITH MASCARPONE FROSTING
From ofbatteranddough.com
LEMON EARTHQUAKE CAKE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
LEMON POPPY SEED CAKE - BONNE MAMAN
From bonnemaman.us
LEMON RASPBERRY CHEESECAKE – LEITE'S CULINARIA
From leitesculinaria.com
BLUEBERRY LEMON NAPOLEON - I AM BAKER
From iambaker.net
RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT - AEFLE.DYNU.NET
From aefle.dynu.net
VANILLA MEYER LEMON CURD RASPBERRY CREAM LAYER CAKE | RECIPE
From craving4more.com
LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE RECIPE - BON …
From bonappetit.com
LEMON CURD WHIPPED CREAM CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGAN LEMON SHEET CAKE - THE LITTLE BLOG OF VEGAN
From thelittleblogofvegan.com
LEMON RASPBERRY CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
LEMON ICEBOX CAKE RECIPE: HOW TO MAKE IT - AEFLE.DYNU.NET
From aefle.dynu.net
LEMON LAYER CAKE WITH RASPBERRY CURD AND WHIPPED …
From bonappetit.com
You'll also love