LEMON AND RASPBERRY CREAM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
- Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
- In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
- Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
- For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
- Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.
LEMON SOUR CREAM CAKE
This lemon-sour cream cake is easy and delish! A very dense cake that never lasts long in my house.
Provided by Kimbly196
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Sift together flour, baking powder, and salt into a bowl.
- Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with sour cream, beating batter briefly after each addition. Stir in lemon zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, about 1 hour.
- Stir 3 teaspoons lemon juice, powdered sugar, and butter in a small bowl until a thick glaze forms. Drizzle glaze over the cooled cake.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 56.6 g, Cholesterol 95.1 mg, Fat 22.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 13.8 g, Sodium 424 mg, Sugar 38.6 g
LEMON LOVER'S POUND CAKE
Everyone raves about this pretty dessert-and it sure doesn't last long with my family. It also freezes beautifully, so why not make two and pop one into the freezer for another day? -Annettia Mounger, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.
Nutrition Facts : Calories 658 calories, Fat 26g fat (15g saturated fat), Cholesterol 146mg cholesterol, Sodium 286mg sodium, Carbohydrate 101g carbohydrate (76g sugars, Fiber 1g fiber), Protein 8g protein.
More about "womens weekly lemon sour cream cake food"
SOUR CREAM LEMON CAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (93)Total Time 40 minsCategory Baking, DessertCalories 263 per serving
LEMON SOUR CREAM CAKE - NEW ZEALAND WOMAN'S …
From nzwomansweeklyfood.co.nz
Servings 10Total Time 1 hr 15 minsCategory Dessert
SOUR CREAM CAKE RECIPES - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
Estimated Reading Time 2 mins
ONE BOWL LEMON CAKE - CREATE BAKE MAKE
From createbakemake.com
GLUTEN FREE LEMON SOUR CREAM CAKES - FEARLESS DINING
From fearlessdining.com
LUSCIOUS LEMON CAKE - AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
LEMON CHEESECAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
ONE LAYER LEMON SOUR CREAM CAKE - THE MISSING LOKNESS
From themissinglokness.com
LEMON SOUR CREAM POUND CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
LEMON SOUR CREAM CAKE - 9KITCHEN
From kitchen.nine.com.au
LEMON SOUR CREAM CAKE - NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
WOMEN'S WEEKLY LEMON DELICIOUS RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
LEMON POPPY SEED SOUR CREAM CAKES | CANADIAN LIVING
From canadianliving.com
THE BEST LEMON SHEET CAKE WITH SOUR CREAM FROSTING
From foodnetwork.ca
LEMON SOUR CREAM CAKE RECIPE : SBS FOOD
From sbs.com.au
LEMON SOUR CREAM CAKE - RECIPE GIRL®
From recipegirl.com
DELICIOUS MOIST LEMON SOUR CREAM CAKE - RECIPE WINNERS
From recipewinners.com
LEMON SOUR CREAM CAKE | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
THE BEST AND EASY SOUR CREAM CAKE - YOUTUBE
From youtube.com
LEMON SOUR CREAM CAKE - INSANELY GOOD
From insanelygoodrecipes.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