LEMON-RASPBERRY CAKE
A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
LEMON RASPBERRY CAKE
Springtime sweets aren't any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake. , For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.
Nutrition Facts : Calories 579 calories, Fat 28g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 507mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON AND RASPBERRY CREAM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
- Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
- In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
- Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
- For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
- Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.
RASPBERRY LEMON CAKE
Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 30
Steps:
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.
LEMON RASPBERRY CAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 18 cakes
Number Of Ingredients 8
Steps:
- For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
- Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
- Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
- Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.
LEMON RASPBERRY CAKE
Make and share this Lemon Raspberry Cake recipe from Food.com.
Provided by Graybert
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Grease (or slightly spray with cooking spray) bottoms only of three 9-inch round pans.
- Beat cake mix, water, oil and eggs in large bowl on low speed 2 minutes (do not overbeat); or stir 3 minutes by hand.
- Pour into pans.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pans.
- Cool completely, about 1 hour.
- Fill layers with raspberry preserves.
- Frost side and top of cake with Lemon Buttercream Frosting.
- Store covered in refrigerator.
- Lemon Buttercream Frosting: Beat butter, lemon peel and lemon juice in medium bowl on medium speed 30 seconds.
- Gradually beat in powdered sugar.
- Beat 2 to 3 minutes longer or until light and fluffy.
Nutrition Facts : Calories 861.7, Fat 47.2, SaturatedFat 21.1, Cholesterol 147.3, Sodium 717, Carbohydrate 106.8, Fiber 0.9, Sugar 79.8, Protein 5.6
More about "lemon raspberry cakes recipes"
THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY …
From bakerbynature.com
4.9/5 (111)Category DessertCuisine CakeTotal Time 1 hr
- Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
- In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to overmix. Set aside.
- In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.
EASY LEMON RASPBERRY CAKE WITH CRUMB TOPPING | PLATED …
From platedcravings.com
LEMON RASPBERRY POKE CAKE RECIPE - THE IDEA ROOM
From theidearoom.net
MOIST & BUTTERY LEMON RASPBERRY CAKE - FOODELICACY
From foodelicacy.com
RASPBERRY CREAM CHEESE CAKE FILLING BEST RECIPES
From findrecipes.info
TOP 9 LEMON RASPBERRY BUNDT CAKE - ICECREAM.DIRECTORY
From icecream.directory
MANITOBA EGG FARMERS - LEMON RASPBERRY CAKE
From eggs.mb.ca
LEMON AND RASPBERRY CAKE | KITCHEN MASON
From kitchenmason.com
LEMON-RASPBERRY CAKE
From mealplannerpro.com
CREAM CHEESE RASPBERRY FROSTING BEST RECIPES
From findrecipes.info
RASPBERRY LEMON CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
LEMON RASPBERRY CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
LEMON RASPBERRY CAKE RECIPE - THE SUGAR COATED COTTAGE
From thesugarcoatedcottage.com
LEMON-RASPBERRY DUMP CAKE RECIPE | EATINGWELL
From eatingwell.com
EASY LEMON RASPBERRY CAKE RECIPE - SOUTHERN CRUSH AT HOME
From southerncrushathome.com
13 RASPBERRY CAKE RECIPES GUARANTEED TO IMPRESS
From insanelygoodrecipes.com
LEMON- RASPBERRY CORNMEAL CAKE | RECIPEFUEL | RECIPES, MEAL …
RASPBERRY MERINGUE CAKE BEST RECIPES
From findrecipes.info
DELICIOUS LOW CARB DINNER IDEAS | SIMPLE RECIPES
From simplerecipes.pages.dev
NOTHING BUNDT CAKES LEMON RASPBERRY RECIPE - CAKENATION.NET
From cakenation.net
LEMON CAKE WITH RASPBERRY AMARETTO SAUCE - KARA BOUT IT
From karaboutit.com
LEMON RASPBERRY CAKE (6 INCH LAYER CAKE) - HOMEMADE IN THE …
From chocolatemoosey.com
You'll also love