RASPBERRY-LEMON EASTER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h55m
Yield 8 servings
Number Of Ingredients 29
Steps:
- For the cakes:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
- Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
- Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.
- At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
- Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
- Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
- For the Icing:
- Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
- To assemble the cake:
- Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
- Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate. Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top.
- Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together. Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible. Press plain or iced cookies around the sides, taking care to leave space to cut the cake. Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving.
- Whisk the flour, baking powder, and salt in a medium bowl.
- Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
- Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
- Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.
- Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)
- Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.
RASPBERRY AND LEMON LAYER CAKE
Easy to make, impressive to look at and wonderful to eat. Perfect for special ocassions. The sponges can be made in advance and frozen.
Provided by Rosie Rob
Categories Lunch/Snacks
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/350F/GMk 4.
- Grease three 7in (18cm) sandwich tins with a little butter and dust with flour.
- Sift together the flour, bicarbonate of soda, baking powder and salt.
- Cream the butter and sugar together until light and fluffy then add the eggs a little at a time and beat until well mixed.
- Alternately add the flour and yogurt, starting and ending with the flour to stabilise the mixture; stir in the lemon zest.
- Divide the mixture equally between the three tins and bake for 20-25 minutes until risen and golden.
- Allow the cakes to cool in the tins for 10 minutes before removing. Do not assemble until the cake is completely cooled.
- Set aside the nicest layer for the top.
- Beat together the mascarpone and lemon curd until smooth.
- Spread the bottom layer with half of the mascarpone mixture and half of the raspberries. Top with the second cake layer and repeat.
- Add the top layer and dust liberally with icing sugar. Serve.
Nutrition Facts : Calories 469.4, Fat 17.9, SaturatedFat 10.6, Cholesterol 96.3, Sodium 326.7, Carbohydrate 71.7, Fiber 4.3, Sugar 38, Protein 7.2
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
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
RASPBERRY-LEMON ICEBOX CAKE
This is a pretty, light, and fun dessert, perfect for a summer brunch or ladies' lunch.
Provided by Patricia Heaton
Categories HarperCollins HarperCollins Cake Dessert Ginger Raspberry Summer Spring Cream Cheese Milk/Cream Quick & Easy Kid-Friendly Small Plates
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, beat the cream with a hand mixer until soft peaks form. Set aside.
- In a large bowl, combine the cream cheese and confectioners' sugar with the lemon juice and zest. Beat until creamy and well blended. Add the raspberries and use a rubber spatula to smash and stir them into the cream cheese mixture. Gently fold in the whipped cream.
- Line a 9x3-inch loaf pan with a sheet of parchment paper long enough to hang over the sides (this will act as a sling to lift out the cake when it's ready to serve).
- Arrange 8 gingersnaps in a single layer in the bottom of the pan. Spread one third of the filling over the cookies. Repeat this process twice with the remaining cookies and cream, making three layers in all.
- Chill in the fridge for at least 6 hours, and preferably overnight. When ready to serve, lift the cake out of the pan and cut into slices.
RASPBERRY LAYER CAKE
Try this light, creamy raspberry cake for a sweet summer treat
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Snack, Supper, Treat
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat oven to 190c/fan 170c/gas 5. Butter 2 x 20cm sandwich tins and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the two tins, smoothing over the top of each with the back of the spoon. Bake in the oven for 20 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack.
- Heat the sugar, 2 tbsp water and Disaronno together until the sugar has dissolved. Leave to cool, about 10 mins. Use a large serrated knife to cut each cake in half. Brush the syrup all over all four pieces of cake with a pastry brush.
- For the filling, whip the cream until it forms soft peaks. Beat the mascarpone and caster sugar in a large bowl to loosen, then fold in the cream and mix together until smooth.
- Spoon a third of the cream mixture over one of the cake halves. Scatter over some of the fruit (you don't want to cover the cake), then sandwich another half on top. Spread with cream and fruit as before and top with another half of cake and more cream and berries. Lay the final cake half on top. Gently press down, then wrap tightly in cling film and leave in the fridge overnight. To stop the cream from melting, this cake needs to be transported to the picnic in a cooler box. At the picnic, carefully remove clingfilm and dust with icing sugar to decorate, if you like.
Nutrition Facts : Calories 819 calories, Fat 58 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1.02 milligram of sodium
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.
RASPBERRY-LEMON CHIFFON DESSERT
Make a dessert that's simple yet delicious with Raspberry-Lemon Chiffon Dessert. This lemon chiffon dessert is made with two cups of raspberries.
Provided by My Food and Family
Categories Summer 2018
Time 4h50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/2 hours or until thickened.
- Beat gelatin with mixer on high speed 2 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes along with 1-1/2 cups of the raspberries.
- Spoon into 9-inch springform pan.
- Refrigerate 3 hours or until firm. Run knife around rim of pan to loosen dessert. Remove rim.
- Use sharp knife to cut thick pieces of peel off lemon. Discard peeled lemon or reserve for another use. Twist lemon peel pieces, then place on top of dessert along with the remaining raspberries just before serving.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 12 g, Protein 2 g
RASPBERRY & LEMON POLENTA CAKE
Give your sponge an Italian twist with Jane Hornby's easy-to-make polenta cake
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Treat
Time 45m
Number Of Ingredients 15
Steps:
- Heat oven to 190C/fan 170C/gas 5 and butter two 20cm sandwich tins. Line the bottom of the tins with baking paper. In a large bowl, beat the butter and 225g caster sugar together until creamy and light. Gradually add the egg, little by little, until all the egg is worked in and the mix is pale and fluffy. If the mix looks like it's starting to split, add 1 tsp of the flour, then carry on.
- Put the polenta in another bowl, then stir in the flour and baking powder. Beat the vanilla extract and zest into the eggy mix, then fold in the dry ingredients. Spoon half the batter into each tin and level the top. Scatter all but a handful of the raspberries over the mix and poke in gently. Sprinkle one of the sponges with the 1 tbsp sugar. Bake for 20 mins until risen and golden, but still with a little wobble under the crust.
- Open the oven, whip out the sugar-crusted sponge and quickly poke the remaining frozen raspberries into the top. Bake both sponges for 10 more mins or until springy in the middle. If this sounds too tricky, just leave the sponges to bake for 30 mins - the cake won't look as glam, but will still taste great (you can add the leftover berries to the filling instead). Cool in the tin for 10 mins, then cool completely on a rack. Be careful when turning out the raspberry-topped sponge and slide it off its base rather than turning it upside down.
- When the sponges are cold, beat the soft cheese with the icing sugar, lemon zest and a little of the juice to loosen if it needs it. Very lightly whip the cream so that it just holds its shape, then fold into the cheese. Fold in the defrosted raspberries. Use to sandwich the sponges together, sugar-crusted on top, and serve dusted with more icing sugar.
Nutrition Facts : Calories 608 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.97 milligram of sodium
More about "raspberry lemon cake recipes"
THE BEST LEMON RASPBERRY CAKE RECIPE - BAKER BY …
From bakerbynature.com
4.9/5 (106)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.
LEMON RASPBERRY ANGEL FOOD CAKE - THE JO BAKER
From thejobaker.com
RASPBERRY LEMON CAKE - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON AND RASPBERRY CAKE! - JANE'S PATISSERIE
From janespatisserie.com
LEMON RASPBERRY ANGEL FOOD CAKE - THE GOLD LINING GIRL
From thegoldlininggirl.com
ALMOND LEMON RASPBERRY CAKE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BEST RASPBERRY LEMON EASTER CAKE RECIPES | EASTER | FOOD ...
From foodnetwork.ca
RASPBERRY & LEMON CURD CAKE – THE FOOD NIFFLER
From theculinarycomet.wordpress.com
RASPBERRY CAKE WITH LEMON BUTTERCREAM - THE PERFECT CAKE!
From theviewfromgreatisland.com
RASPBERRY CAKE WITH LEMON BUTTERCREAM - THE PERFECT CAKE ...
From pinterest.ca
RASPBERRY, COCONUT AND LEMON LAYER CAKE - ONNEWSLIVE
From onnewslive.com
LEMON RASPBERRY CAKE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
LEMON RASPBERRY BUNDT CAKE - NEWSBREAK
From newsbreak.com
LEMON RASPBERRY CAKE FOR TWO RECIPE - FOOD FANATIC
From foodfanatic.com
LEMON RASPBERRY CAKE - SAVORY SPICERACK
From savoryspicerack.com
RASPBERRY LEMON CAKE RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
RASPBERRY LEMON COFFEE CAKE - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
RASPBERRY LEMON POUND CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
LEMON CAKE RASPBERRY FILLING RECIPE - THERESCIPES.INFO
From therecipes.info
RASPBERRY LEMON CREAM CAKE - CANADIAN LIVING
From canadianliving.com
RASPBERRY LEMON WHISPER CAKE - HEALTHY FOOD GUIDE
From healthyfood.com
RASPBERRY LEMON CAKE - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
RASPBERRY LEMON CAKE | FOOD BY KATE
From foodbykate.wordpress.com
RASPBERRY AND LEMON CURD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RASPBERRY-LEMON PARFAITS RECIPE | MYRECIPES
From myrecipes.com
LEMON RASPBERRY CAKE – TASTY FOOD
From sirame.com
HEAVENLY RASPBERRY CREAM ANGEL FOOD CAKE DESSERT - MEL'S ...
From melskitchencafe.com
LEMON AND RASPBERRY ALMOND RICOTTA CAKE
From more.ctv.ca
LEMON AND RASPBERRY MINI LAYER CAKE - FAMOUSBIO
From famousbio.net
LEMON RASPBERRY SOUR CREAM POUND CAKE - COMFORTABLE FOOD
From comfortablefood.com
HOW TO MAKE A RASPBERRY LEMON MACARON CAKE
From foodrepublic.com
RASPBERRY LEMON CAKE RECIPE (VIDEO) - TATYANAS …
From tatyanaseverydayfood.com
LEMON AND RASPBERRY LOAF CAKE RECIPE - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
A DELICIOUS LEMON AND RASPBERRY CAKE | RECIPE - MISSPOND
From misspond.com
RASPBERRY LEMON CAKE - YUMMY RECIPES
From newsronian.com
35 RASPBERRY LEMON CAKES IDEAS | RASPBERRY LEMON CAKES ...
From pinterest.ca
BEST LEMON AND RASPBERRY POUND CAKE RECIPES | THE PIONEER ...
From foodnetwork.ca
LEMON RASPBERRY BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
HELEN GOH'S LEMON AND RASPBERRY LOAF CAKE RECIPE - GOOD FOOD
From goodfood.com.au
You'll also love