LEMON-RASPBERRY STREUSEL CAKE
Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 24 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.
Nutrition Facts :
RASPBERRY STREUSEL COFFEE CAKE
One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas
Provided by Taste of Home
Time 1h5m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
LEMON/RASPBERRY STREUSEL MUFFINS
Fresh from the oven, these attractive, delicious muffins make a great accompaniment to any breakfast or brunch. I usually double the recipe because they seem to disappear the minute I set them out. -Marie Herr, Berea, Ohio
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Combine eggs, yogurt, oil and lemon zest; mix well. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased or paper-lined muffin cups three-fourths full. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 258mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY LEMON STREUSEL COFFEE CAKE
This can also be made with cranberries or blueberries, and orange instead of lemon. Its turns out great regardless. For added sweetness, top with your favorite powdered sugar glaze.
Provided by StressBake
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
- Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
- Pour into greased 8x8 pan.
- Add berries over batter.
- Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
- Bake 25 to 30 minutes.
- ENJOY!
Nutrition Facts : Calories 287.1, Fat 6, SaturatedFat 3.2, Cholesterol 44, Sodium 372.5, Carbohydrate 54, Fiber 3.7, Sugar 25, Protein 5.5
LEMON BLUEBERRY STREUSEL CAKE
I made the Raspberry Rapsody Chocolate Streusel Cake (#94465) and this is my variation. Wonderful, really!!!! The perfect summertime cake.
Provided by C in PA
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350.
- Grease and flour a 13"x9" pan.
- For the streusel: In a medium bowl, combine all ingredients, and mix until crumbly.
- Set aside.
- In another bowl, mix berries and sugar.
- Set aside.
- For the cake: In a large bowl, combine all the cake ingredients, except the berries and sugar.
- Beat at low speed until moistened, beat for 2 minutes more at medium speed.
- Pour the batter into the prepared pan.
- Spread the berries over the batter.
- Sprinkle the streusel over the cake.
- Bake for 50-55 minutes, or until cake tests done.
- Cool for 1 or more hours, or until completely cool.
- In small bowl, whisk all glaze ingredients together.
- Drizzle over cake.
Nutrition Facts : Calories 365.3, Fat 11.6, SaturatedFat 3.4, Cholesterol 61.8, Sodium 340.7, Carbohydrate 62.8, Fiber 1, Sugar 39.3, Protein 3.8
LEMON STREUSEL CAKE
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home. When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper! Today, I'm a nurse in a large hospital-but my husband and I look forward someday to living in the country.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut butter into cake mix until crumbly. Set aside 1 cup mixture for topping; stir in nuts and set aside. To remaining mixture, add milk and eggs; beat on high speed for 2 minutes. Pour into greased and floured 13x9-in. baking dish; set aside. , In a small bowl, beat the cream cheese, sugar, lemon juice and zest until blended. Drop by teaspoonfuls onto the batter and spread to edges of pan. , Sprinkle with reserved cake mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Store in refrigerator.
Nutrition Facts :
RASPBERRY STREUSEL COFFEE CAKE
A luscious, buttery cake that can also be made with blueberries. From "Robin Hood Home Baking".
Provided by Irmgard
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
- Set aside.
- To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
- Add the milk, blending well.
- Combine the flour, baking powder and salt and stir well.
- Add to the creamed mixture all at once and stir just until moistened.
- Spread half of the batter in a greased 9" x 9" baking pan.
- Spoon the raspberries over the batter.
- Spread the remaining batter over the berries.
- Sprinkle the topping evenly over the batter.
- Press in lightly.
- Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
- Serve warm.
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EASY LEMON RASPBERRY CAKE WITH CRUMB TOPPING | PLATED …
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4.9/5 (25)Total Time 1 hr 15 minsCategory DessertCalories 408 per serving
- Preheat oven to 350˚F (180°C). Grease a 9-inch springform pan with butter and line the bottom with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together until light and fluffy, about 4-5 minutes.
- In a small bowl combine flour, baking powder, baking soda, and salt. Add flour mixture to the batter and whisk until just combined.
MOIST & BUTTERY LEMON RASPBERRY CAKE - FOODELICACY
From foodelicacy.com
5/5 (13)Total Time 1 hr 20 minsCategory Breakfast, Cake Recipes, Desserts, TeaCalories 238 per serving
- In an electric mixer fitted with a paddle attachment, place butter, sugar, and lemon zest into the mixer bowl and cream on medium-high speed (speed 3 to 4 on my Kitchen Aid mixer) until light and fluffy, about 10 minutes.
- Add eggs, one at a time, beating well after each addition. Add the milk and vanilla extract and stir until well combined. Fold in the flour mixture, using a wooden spoon or spatula, until just blended. In a separate bowl, toss the raspberries with 1 tsp flour to coat evenly. Gently fold into the batter.
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