LEMON RASPBERRY CAKE
Ultra moist and flavorful Lemon Raspberry Cake!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 27
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.
LEMON RASPBERRY BUCKLE
I've given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolk, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Transfer to a greased 13x9-in. baking dish. , In a bowl, combine raspberries and sugar; sprinkle over batter. Drop lemon curd by tablespoonfuls over raspberries. Combine topping ingredients; sprinkle over batter. Bake until fruit is bubbly and a toothpick inserted into cake comes out clean, 45-50 minutes. Let stand 20 minutes before serving. If desired, serve with whipped cream and more fresh raspberries.
Nutrition Facts : Calories 335 calories, Fat 12g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 206mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY-LEMON CUPCAKES
These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. I used frozen raspberries but feel to use fresh raspberries. Easy to make and ready in less than 40 minutes.
Provided by Yoly
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 9
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 9 cups in a cupcake tin with cupcake liners.
- Cream Neufchatel cheese, butter, and sugar with an electric mixer until smooth. Add egg and egg white; beat until well combined. Add lemon zest, lemon juice, and lemon extract.
- Mix flour, baking powder, baking soda, and salt together in a separate bowl. Add to butter mixture and beat until just combined. Fold in raspberries. Spoon batter into the prepared cupcake tin, filling each cup 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Mix powdered sugar and lemon juice together in a small bowl and drizzle over cooled cupcakes.
Nutrition Facts : Calories 167.2 calories, Carbohydrate 25.7 g, Cholesterol 34.5 mg, Fat 6.2 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 3.7 g, Sodium 159 mg, Sugar 15.2 g
LEMON PUDDING CAKES WITH SUGARED RASPBERRIES
Pudding cakes are magical sweets, baking up into two distinct layers from a single, straightforward batter. On top is an airy sponge cake that puffs in the oven's heat. Right beneath it is the pudding, a creamy lemon curd that's tangy and bracing thanks to a dash of buttermilk. Although these cakes are at their most tender when served within an hour of baking, they'll still be delicious at room temperature. Or chill them overnight and serve them straight from the fridge. The cake won't be as fluffy, but the lemon flavor will still shine bright. Feel free to use whatever ripe, juicy fruit you like here in place of the raspberries, or skip the fruit entirely.
Provided by Melissa Clark
Categories custards and puddings, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Butter 6 (8-ounce) ramekins. Place them in any large baking pan where they can sit without touching one another, such as a 9-by-13-inch pan.
- In a large bowl, whisk together butter, egg yolks, 3/4 cup sugar, buttermilk, lemon zest and juice, and salt until smooth. Whisk in the flour until well combined.
- Using an electric mixer (either handheld or a stand mixer fitted with the whisk attachment), beat egg whites on medium speed until they are thick, white and very foamy, 2 to 4 minutes. Increase speed to high and gradually beat in remaining 1/4 cup sugar, continuing to beat until stiff and glossy peaks form, about 2 to 3 minutes longer.
- Using a rubber spatula, gently fold about a third of the egg whites into the lemon mixture, taking care not to deflate the whites. When no white streaks remain, fold in remaining whites, working carefully. Stop folding when most of the second batch of whites are mixed in, but a few white streaks remain.
- Spoon the batter into the ramekins. Transfer the pan of ramekins to the oven. Carefully, so you don't splash the cakes, pour enough very hot tap water into the pan to come about halfway up the sides of the ramekins. The higher the water level, the more pudding and less cake you'll have.
- Bake until the puddings are puffed and lightly browned on top, 35 to 40 minutes. Take care not to overbake, or there won't be any pudding at the bottom of the ramekins. Carefully transfer the ramekins from the pan to a rack to cool for at least 15 minutes before serving. (The combination of tongs or a spatula, plus oven mitts, works well for moving the cakes.)
- As the cakes bake, mix the raspberries and a few pinches of sugar in a bowl, mashing the raspberries slightly to release their juices. Let the raspberries macerate until the sugar melts, about 15 minutes. Then, taste and stir in more sugar if the berries are very tart.
- Serve the cakes warm or at room temperature, with the sugared berries and some of their syrup.
LEMON & RASPBERRY DOUGHNUT PUDDING
Expect requests for second helpings of this decadent dessert! Bake raspberry doughnuts with fresh custard, lemon curd and raspberries
Provided by Esther Clark
Categories Dessert
Time 25m
Yield Serves 8-10
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/180C fan/gas 6 and butter a 20 x 20cm baking dish. Quarter the raspberry jam doughnuts and arrange in overlapping layers in the prepared dish. Scatter over 100g raspberries.
- Heat the custard with the milk until steaming, then whisk through the lemon curd. Pour the lemon custard over the doughnuts, then leave to soak for 30 mins, ensuring some of the doughnuts stick out so they'll crisp up when baked.
- Scatter over another 50g raspberries and bake for 35-40 mins, or until golden brown and just set.
Nutrition Facts : Calories 314 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
RASPBERRY-LEMON CUSTARD CAKES
This recipe appears in the June issue of Woman's Day magazine. Serve in clear glass custard cups to show the different layers.
Provided by dojemi
Categories Dessert
Time 39m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Fill roasting pan with 1/2 inch of hot tap water; place in center of oven.
- Heat oven to 350°F.
- You'll need eight 6 ounce custard cups; place 4or 5 raspberries on the bottom of each.
- Beat egg whites in a medium bowl with mixer on medium speed until foamy.
- Beat in 2 tablespoons of the sugar until stiff, shiny peaks form when beaters are lifted.
- With same beaters (no need to wash), beat yolks and remaining sugar in a large bowl until mixture is light.
- Beat in flour, extract, lemon zest and juice.
- Gradually beat in milk.
- Using a wire whisk, gently fold egg whites into yolk mixture just until combined.
- Divide batter among prepared cups (cups should be filled to the top).
- Place cups in hot water in roasting pan.
- Bake until puddings are puffed and golden brown on top -- about 24 minutes.
- Serve puddings warm or at room temperature, with confectioners' sugar and remaining raspberries.
Nutrition Facts : Calories 142.2, Fat 3, SaturatedFat 1.3, Cholesterol 73.4, Sodium 46, Carbohydrate 24.9, Fiber 1.4, Sugar 20, Protein 4.3
STEAMED LEMON CUSTARD WITH RASPBERRIES
Steps:
- In a large bowl with an electric mixer or wire whisk, beat the egg whites until frothy. Add the cream of tartar, lemon juice, zest, and vanilla extract; continue to whip until the whites hold soft peaks. Sift the cake flour, sugar, and salt, together; gently fold the dry ingredients into the whites with a rubber spatula.
- Take 2 (6-ounce) ramekins and put 10 raspberries in the bottom of each. Spoon the batter into the ramekins and set them in a bamboo steamer with a lid. Heat 2-inches of water in a wok over medium flame, set the steamer in the wok and steam the custard for 15 to 20 minutes.
- Run a thin knife around edges of the ramekins and turn upside down onto plates. Garnish with raspberries, mint, and a dusting of confectioners' sugar.
- VARIATION: To steam the custard at the same time as the Black Bass in Miso Soup entree, simply prepare the batter before assembling the steamers. Wrap the ramekins in plastic wrap (so they won't smell of fish) and put them in the top tier of the bamboo steamer. Steam everything together as directed in the recipe.
LEMON RASPBERRY-FILLED CAKE
This attractive layer cake tastes as good as it looks. It's special enough for company, but you'll have to convince your guests it's light! -Heidi Scott, Appleton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the cake mix, eggs, egg white, water and applesauce; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two 9-in. round baking pans coated with cooking spray. , Bake at 350° for 20-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks for 10 minutes; remove from pans to cool., For frosting, in a large bowl, beat first four frosting ingredients until smooth. Beat in enough milk to achieve desired consistency., Place one cake layer on a serving plate. Spread with spreadable fruit. Top with second layer; frost top of cake.
Nutrition Facts : Calories 313 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 334mg sodium, Carbohydrate 62g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
ROSEMARY-LEMON CUSTARD CAKES
My favorite dessert! Comes out cake-like on top and pudding-like on the bottom. Adapted from a recipe from Cooking Light Magazine.
Provided by echo echo
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites with a mixer on medium-high speed until foamy.
- Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating after each addition; beat until peaks form.
- In a separate bowl, beat 1/2 cup sugar with butter on medium speed approximately 5 minutes until well blended.
- Add flour through salt; beat well.
- Add yolks and milk; beat well.
- Stir 1/4 of egg whites into batter, then gently fold in the rest of egg white mixture.
- Spoon into 6 (6 oz) custard cups coated with nonstick cooking spray.
- Place cups in a shallow baking pan and add hot water around cups to a depth of 1 inch.
- Bake at 350° 45 min or until set.
- Remove cups from pan.
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