Raspberry Lemon Easter Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

RASPBERRY & LEMON SPRING / EASTER CAKE



Raspberry & Lemon Spring / Easter Cake image

This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!

Provided by Um Safia

Categories     Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

300 g caster sugar
350 g butter, softened
2 teaspoons almond essence
6 medium eggs, beaten
150 g ground almonds
300 g self raising flour
4 lemons, zest of, grated (optional)
150 g icing sugar
4 tablespoons lemon juice
300 ml double cream
150 g lemon curd
200 raspberries
300 g royal icing sugar
3 tablespoons lemon juice
yellow food coloring
mini chocolate egg (optional)
fresh edible flower (optional)
raspberries (optional)
strawberry (optional)
rose petal (optional)

Steps:

  • Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
  • Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
  • Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
  • Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
  • Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
  • To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
  • Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.

Nutrition Facts : Calories 1166.3, Fat 63, SaturatedFat 33, Cholesterol 285.5, Sodium 313.6, Carbohydrate 141.3, Fiber 6.6, Sugar 96.4, Protein 14.8

RASPBERRY-LEMON EASTER CAKE



Raspberry-Lemon Easter Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 8 servings

Number Of Ingredients 29

3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups sour cream
1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons)
1 tablespoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces
2 cups sugar
1 teaspoon finely grated lemon zest
5 large eggs, room temperature
1 1/4 cups sugar
5 large egg whites
1 1/2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cream of tartar
Pinch fine salt
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces
1/2 cup seedless red raspberry jam
Rabbit Sugar Cookies, homemade or store bought, recipe follows
Pastel sanding sugars
Candied almonds
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup confectioners' sugar
2 large eggs
1 1/2 teaspoons vanilla paste or vanilla extract

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.

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.

More about "raspberry lemon easter cake recipes"

RASPBERRY LEMON EASTER CAKE RECIPE - DRISCOLL’S®
Grease two deep 20cm cake tins and line the bases with baking paper. Butter, sugar and lemon mixture. Beat the butter, sugar and lemon zest together with an electric mixer (use the paddle …
From driscolls.com.au


LEMON RASPBERRY CAKE - SPACESHIPS AND LASER BEAMS
Mar 20, 2024 Set aside. In a medium bowl, combine together the 2¾ cups of all-purpose flour, baking powder, baking soda, and salt. Cream the unsalted butter and granulated sugar in a large mixing bowl using a handheld mixer at …
From spaceshipsandlaserbeams.com


EASY LEMON RASPBERRY CAKE WITH CRUMB TOPPING
Apr 27, 2018 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 …
From platedcravings.com


BEST RASPBERRY LEMON EASTER CAKE RECIPES - FOOD …
Feb 4, 2022 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces
From foodnetwork.ca


30 PERFECTLY DIVINE EASTER DESSERT RECIPES - MSN
This Raspberry Thumbprint Cookies Recipe is such a fun recipe, and the results are just delicious! ... Our Easy Lemon Curd Cake Trifle Recipe is an easy desserts recipe with angel …
From msn.com


MILE HIGH RASPBERRY LEMON POUND CAKE – OLD COUNTRY KITCHENWARE
Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add ½ cup flour, cream cheese, salt, baking powder, lemon zest, and …
From oldcountrykitchenware.com


LEMON & RASPBERRY EASTER CAKE | SOPHIE LOVES FOOD
Stir in the zest and lemon juice. Gently fold in the baking powder and flour until smooth. Divide between the prepared tins and bake until golden on the centre shelf, about 25 minutes.
From sophielovesfood.com


BEST LEMON RASPBERRY CAKE - SUGAR AND SOUL
Jul 19, 2023 Step 1: Rub the butter in a 9-inch round cake pan to coat the bottom and sides. Then, place parchment paper into the pan, pressing it into the butter to secure it. Step 2: Whisk the all-purpose flour, baking powder, and salt …
From sugarandsoul.co


RASPBERRY LEMON LOAF - STYLE SWEET
Feb 15, 2023 Preheat the oven to 350°F. Grease and flour or line a 9X4.5-inch loaf pan (or equivalent). Set aside. In a medium bowl, whisk together 2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside. In a large …
From stylesweet.com


RASPBERRY CAKE WITH LEMON BUTTERCREAM • THE PERFECT …
May 13, 2021 Preheat your oven to 350F and butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release. Cream the butter, sugar, and lemon zest together …
From theviewfromgreatisland.com


RASPBERRY LEMON CAKE RECIPE - SHUGARY SWEETS
Jun 7, 2023 Whisk together the eggs and ¼ cup of the milk in a small bowl until slightly combined. Set aside. In a mixing bowl, beat butter, sugar, vanilla, lemon zest, and lemon juice for 2 minutes on medium speed, scraping down the …
From shugarysweets.com


LEMON RASPBERRY BUNDT CAKE - BAKER BY NATURE
Feb 12, 2019 Beat in the lemon juice, lemon zest and lemon extract (if using). Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. …
From bakerbynature.com


RASPBERRY LEMON CAKE - THE BAKER UPSTAIRS
Apr 6, 2021 Instructions. Preheat the oven to 350. Line three 8 inch cake pans with parchment and spray with cooking spray. In a large bowl or the bowl of a stand mixer, rub the lemon zest into the sugar until fragrant. Add the butter …
From thebakerupstairs.com


RASPBERRY AND LEMON EASTER CAKE - MORRISONS
Jun 23, 2021 Step 5. To make the icing, mix the lemon juice and icing sugar until it’s a spoonable consistency, but still quite paste-like. Use a few drops of the yellow colour to make …
From groceries.morrisons.com


RASPBERRY AND LEMON EASTER CAKE RECIPE | FOOD …
To make the cake: 1) Position a rack in the lower third of the oven and preheat the oven to 180C/Gas 4. Lightly brush 2 (23cm) round cake tins with butter or shortening. Line the bottoms with buttered greaseproof paper and dust with …
From foodnetwork.co.uk


INSANELY GOOD LEMON RASPBERRY CAKE - SO YUMMY RECIPES
Dec 7, 2023 Make the cake by lining two 8-inch (20-cm) round pans with parchment paper. Set the oven’s temperature to 180°C (356°F) or gas mark 4. Combine the eggs, baking powder, …
From soyummyrecipes.com


LEMON AND RASPBERRY CAKE - RECIPEBYROSIE
Lemon and Raspberry Cake. 3 layers of moist lemon sponge studded with juicy raspberries, layered with creamy lemon buttercream and filled with gooey raspberry jam. For this recipe, you won’t need any eggs or any dairy, and the …
From recipebyrosie.com


EASY RASPBERRY CAKE GLAZE - CRISTINA'S KITCHEN
Oct 4, 2024 Be sure to allow the cake to cool before glazing. If you glaze too soon, the glaze will just run off. You want to glaze once the cake is fully cool for maximum adherence of the glaze to the cake. Cooling on a wire rack can …
From cristinaskitchen.com


LEMON RASPBERRY CAKE RECIPE - SOUTHERN LIVING
May 9, 2024 Finish batter, pour into pans: Whisk together dry ingredients, and add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour. Beat in lemon …
From southernliving.com


Related Search