Lemon Raspberry Cake

This moist lemon pound cake is one of our most popular pound cakes recipes. Bake this in a tube cake pan or Bundt cake pan. In a saucepan over medium heat, add the first three ingredients: raspberries, lemon juice, and honey. Mix together and let simmer. Once raspberries have broken down. This cake fits the bill for the most special occasions, yet is easy enough to make any day of the week just because.

Nathan's Lemon Cake Recipe My. Recipes Preheat oven to 3.

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To prepare cake, coat 2 (8- inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust pans with 2 tablespoons flour, and set aside. Lightly spoon 2 cups flour into dry measuring cups, and level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring with a whisk. Place granulated sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition.

Add flour mixture and nonfat buttermilk alternately to sugar mixture, beginning and ending with the flour mixture. Beat in 2 tablespoons lemon rind and 2 tablespoons lemon juice. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 3. 50° for 3. Cool in pans 1. 0 minutes on a wire rack; remove from pans. Cool completely on wire rack; remove wax paper from cake layers. To prepare icing, combine powdered sugar and the remaining ingredients (except lemon rind strips) in a large bowl; stir with a whisk until smooth.

Place 1 cake layer on a plate; spread half of icing on top of cake. Top with remaining cake layer. Spread remaining half of icing over top of cake. Garnish with lemon rind strips, if desired.

Store cake loosely covered in the refrigerator.

Recipe: Easy Lemon Cake with Whipped Raspberry Frosting. Spring demands lemony desserts, and boy do we have one for you. It's a team effort between layers of sunny lemon cake and the lightest, just- sweet- enough whipped raspberry frosting with the prettiest pink hue. Scatter some fresh berries and extra lemon zest over top and you're good to go. Best of all, this impressive cake comes together with a single bowl (you'll need one more for the whipped cream) and a lineup of basic ingredients from the pantry and fridge. If you need a fast- and- fancy dessert to take to dinner with the new neighbors or something special for a bridal shower, this cake fits the bill for the most special occasions while still being easy enough for a weeknight. With some basics from the pantry and fridge, this impressive cake is one to remember when celebration season hits.

Lemon Raspberry Cake Bundt Cake Recipe

This lemon cake is a fresh and fruity variation on our classic one- bowl vanilla cake. Like the original, and as the name implies, the batter comes together in a single mixing bowl. It just might be ready to bake before the oven is finished preheating. It blends together both lemon juice and zest for a sweet cake with bold lemon flavor that pairs beautifully with the raspberry whipped cream that gets piled on top.

Serves 1. 2For the cake: Cooking spray. For the frosting: 8 ounces cream cheese, softened at room temperature for an hour. Fresh raspberries, for topping. Finely grated lemon zest, for topping. Make the cake: Arrange a rack in the middle of the oven and heat to 3. F. Line 2 (9- inch) round cake pans with parchment paper rounds and coat with cooking spray; set aside. Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl.

Add the eggs, oil, milk, lemon juice, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 3 minutes. Do not overmix. Divide the batter between the 2 pans. How Long Can You Soak Potatoes In Water.

Bake until the cakes are lightly browned and spring back when tapped gingerly with a finger, 2o to 2. Place on a cooling rack for 1. Flip the cakes out of the pan, place on the rack, and cool completely before frosting. Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. In a larger bowl, beat the cream with an electric hand mixer until it forms soft peaks that collapse.

Scrape in the cream cheese and continue beating on high speed until it forms stiff peaks. Add the jam, sugar, and vanilla and beat until combined. Assemble the cake: Place one of the cakes on a cake stand or serving dish. Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting.

Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest.

Refrigerate until ready to serve. Recipe Notes. Make ahead: The cakes can be baked up to 1 day in advance. Once completely cooled, wrap in plastic and store at room temperature. The frosting can be made up to 1 day in advance and stored in a covered container in the refrigerator.

Storage: Leftovers can be covered and stored in the refrigerator for up to 3 days.