RASPBERRY LEMON CAKE
An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.
Provided by Sue Moran
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F 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 until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time, along with the vanilla.
- In a separate bowl beat the egg whites until soft peaks form.
- Whisk together the flour, baking powder, salt, and baking soda.
- Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
- Fold in the whipped egg whites, and when no white streaks remain.
- Fold in the berries.
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
Nutrition Facts : Calories 585 kcal, Carbohydrate 86 g, Protein 5 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 112 mg, Sodium 272 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving
LEMON CAKE WITH LEMON MERINGUE BUTTERCREAM
Steps:
- Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
- In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
- In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
- Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
- Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, 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 yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
- To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
- Click here to view Food Network Kitchen's healthier version of this recipe.
RASPBERRY LEMON CAKE
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
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 BUTTERCREAM
From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.
Provided by livimeikle
Categories Dessert
Time 20m
Yield 1 cake or 24 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4″ on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
More about "lemon cake with raspberry swiss meringue buttercream food"
LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM …
From ashleemarie.com
Ratings 15Calories 1735 per servingCategory Cake, Dessert
- In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins until you get a thick white meringue
- Boil the cream (this can be done on the stove or in the microwave) and pour over the white chocolate
- Level the cakes top and bottom. Leveling the top gives you nice even layers and trimming the bottom makes it so you don’t have brown cake crust in your cake slices
RASPBERRY BUTTERCREAM - PREPPY KITCHEN
From preppykitchen.com
BEST RASPBERRY SWISS MERINGUE BUTTERCREAM & 1-2-3-4 …
From food52.com
CHOCOLATE CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM
From thecookiewriter.com
LEMON LAYER CAKE WITH LEMON CURD - SWEET & SAVORY
From sweetandsavorybyshinee.com
LEMON CAKE - PREPPY KITCHEN
From preppykitchen.com
SWISS MERINGUE BUTTERCREAM RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
SOMETIMES IT DOESN’T WORK OUT LIKE YOU WANT. GLUTEN FREE LEMON …
From reddit.com
TRICEE'S TREATS, LLC ON INSTAGRAM: "HARRY POTTER QUIDDITCH THEMED …
From instagram.com
LEMON CAKE RECIPES
From allrecipes.com
LEMON RASPBERRY CAKE - WALKER'S SHORTBREAD INC.
From us.walkersshortbread.com
EASY LEMON RASPBERRY CAKE - ABRIGHTMOMENT.COM
From abrightmoment.com
LEMON RASPBERRY LAYER CAKE WITH LEMON BUTTERCREAM
From joanne-eatswellwithothers.com
RASPBERRY SWISS MERINGUE BUTTERCREAM - MY RECIPE MAGIC
From myrecipemagic.com
30 LOVELY SPRING CAKES FOR ANY OCCASION - INSANELY GOOD
From insanelygoodrecipes.com
BEST LEMON CAKE RECIPE - HOW TO MAKE LEMON CAKE - THE …
From thepioneerwoman.com
LEMON SWISS MERINGUE BUTTERCREAM - CHELSWEETS
From chelsweets.com
LEMON CAKE WITH RASPBERRY FILLING - CHELSWEETS
From chelsweets.com
29 CUTE & EASY EASTER CUPCAKE RECIPES - SUGARHERO
From sugarhero.com
LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM
From recipenet.org
SURPRISINGLY SIMPLE BAKING RECIPES THAT TASTE SENSATIONAL - MSN
From msn.com
LEMON CAKE WITH LEMON BUTTERCREAM AND A RASPBERRY JAM FILLING
From reddit.com
VANILLA BEAN CUPCAKES WITH ESPRESSO FROSTING - ALLRECIPES
From allrecipes.com
LEMON YOGURT SHEET CAKE WITH LEMON CURD SWISS MERINGUE …
From cloudykitchen.com
LEMON CAKE WITH RASPBERRY SWISS MERINGUE BUTTERCREAM
From cookingchanneltv.com
VANILLA AND RASPBERRY CAKE WITH OMBRé RASPBERRY SWISS MERINGUE …
From bakefromscratch.com
PAGE NOT FOUND • INSTAGRAM
From instagram.com
SWISS MERINGUE BUTTERCREAM - ONCE UPON A CHEF
From onceuponachef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love