Lemon And Raspberry Cream Cake Recipes

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LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

Ultra moist and flavorful Lemon Raspberry Cake!

Provided by Ashley Manila

Categories     Dessert

Time 1h

Number Of Ingredients 27

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups confectioners' sugar, more if needed
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

Steps:

  • 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.
  • Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.
  • Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.
  • While the cakes cool, you can make the frosting.

RASPBERRY LEMON CAKE



Raspberry Lemon Cake image

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

3 large eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon zest
CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 large eggs, room temperature
1/2 cup lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

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 CAKE WITH LEMON CREAM CHEESE FROSTING



Lemon Raspberry Cake with Lemon Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 1/2 cups confectioners' sugar
1/4 cup raspberry jam
About 1 1/2 cups raspberries

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.

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