Raspberrylemonlayerloaf Recipes

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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



Raspberry Lemon Loaf image

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.

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

RASPBERRY-LEMON LAYER LOAF

A layer of raspberry jam separates two layers of delicate lemon bread--this is great slathered with butter or cream cheese, or a simple glaze.

Provided by JamesDeansGirl

Categories     Quick Breads

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 10



Raspberry-Lemon Layer Loaf image

Steps:

  • Preheat oven to 325*F.
  • Grease and flour a 9x5x3" loaf pan.
  • In a larger bowl, cream together the butter and sugar; blend well.
  • Blend in the eggs.
  • In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
  • Blend well; stir in the lemon juice and zest.
  • Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
  • Pour the remaining batter over the jam, being careful not to disturb it.
  • Bake at 325*F.
  • for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

1/2 cup butter, softened
2/3 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
3 tablespoons fresh lemon juice
1 1/2 tablespoons grated lemons, zest of
1/2 cup seedless raspberry jam (or your favorite flavor)

RASPBERRY LOAF CAKE

Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.

Provided by Hadia

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10



Raspberry Loaf Cake image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
  • Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
  • Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
  • Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
  • Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
  • Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g

1 teaspoon soft margarine, or as needed
1 cup superfine sugar
¾ cup unsalted butter
3 large eggs eggs
½ teaspoon vanilla extract
1 ⅜ cups self-rising flour
1 ½ teaspoons baking powder
5 ounces fresh raspberries
⅜ cup confectioners' sugar
3 drops lemon juice, or to taste

RASPBERRY LEMON LAYER CAKE

Cooking is my best and biggest hobby - trying recipes with different flavor combinations like pound cake with lemon curd and raspberries. - Janice Baker, London, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Raspberry Lemon Layer Cake image

Steps:

  • In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and orange juice; beat until stiff peaks form. Using a long serrated knife, cut cake horizontally into three layers., Place bottom cake layer on a serving plate; spread with about 1/3 cup lemon curd. Top with 1 cup raspberries and 1/3 cup cream mixture; repeat layers. Replace cake top; spread with remaining lemon curd., Frost top and sides of cake with remaining cream mixture. Top with remaining raspberries; refrigerate until serving.

Nutrition Facts : Calories 605 calories, Fat 33g fat (20g saturated fat), Cholesterol 190mg cholesterol, Sodium 243mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 4g fiber), Protein 5g protein.

1-1/2 cups heavy whipping cream
3 tablespoons confectioners' sugar
3 tablespoons orange juice
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1 jar (10 ounces) lemon curd
2-1/2 cups fresh raspberries

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



Raspberry and Lemon Layer Cake image

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

150 g butter, softened plus extra for greasing
250 g plain flour, plus a little for dusting
1/2 teaspoon bicarbonate of soda
2 teaspoons baking powder
1 pinch salt
275 g caster sugar
2 large eggs, lightly beaten
200 ml plain yogurt
2 lemon zest, only finely grated
250 g mascarpone
150 g lemon curd
400 g fresh raspberries
icing sugar, to dust

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