Hummingbird Lemon And Raspberry Cake Recipes

LEMON RASPBERRY CAKE

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.

RASPBERRY AND LEMON SPONGE CAKE

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease 2 x 20cm round baking tins and line the bases with baking paper. Put the butter, lemon zest and sugar into a bowl and beat together with a wooden spoon or an electric whisk until soft and creamy.
• Crack 1 egg into the butter and sugar mixture and beat it in with your wooden spoon or whisk. Add another egg and beat again, then repeat until you have added all 4 eggs. When you add the last egg, you will need to add a couple of spoonfuls of the flour to stop the mixture from curdling.
• Sift the remaining flour and baking powder into the cake mixture, then use a metal spoon to fold in (use the spoon to cut through the middle of the mixture, then move it across the bottom of the bowl and up the other side). The idea is to fold in the flour gently, so you don't push out the air from the mixture.
• With a spoon, divide the mixture between the tins. Bake for 20-25 minutes or until risen and cooked through. Try not to open the door until the end of the cooking time, or they might not rise properly.
• Make the icing. Cut the lemons in half and squeeze the juice into a bowl. Sift over the icing sugar and mix together. Poke holes all over the cakes with a skewer, then drizzle the icing over them. When cool enough to handle, tip the cakes out onto a rack, peel off the paper and leave to cool.
• To make the filling, put the cream in a clean bowl and whip until soft peaks form. Mix in the jam so you have a swirled effect rather than fully combined. Spread the cream onto one of the cakes and top with the other cake. Dust with icing sugar, and top with fresh raspberries.

LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
• Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
• Whisk the flour, baking powder and salt together in a bowl.
• Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
• Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
• For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
• Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.

LEMON RASPBERRY CAKE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 2 (8-inch) round cake pans. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Beat in lemon zest. Add eggs 1 at a time, beating until just blended after each addition.
• Whisk together flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition. Beat in lemon juice. Divide batter evenly between prepared pans; spread evenly in pans.
• Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 22 to 26 minutes. Let cool in pans on wire racks 10 minutes. Remove cakes from pans, and let cool completely on wire racks, about 1 hour.
• Prepare the Frosting: Process 1/2 cup raspberries in a blender or food processor until completely smooth, about 1 minute. Spoon pureed raspberries into a fine mesh strainer set over a small bowl; press raspberries using the back of a spoon to strain juices. Set raspberry juice aside. Discard solids.
• Beat cream cheese and 6 tablespoons of the sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add 2 tablespoons raspberry juice; beat until combined. (Discard remaining raspberry juice, or reserve for another use.)
• Beat whipping cream and lemon juice with an electric mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add remaining 6 tablespoons sugar, beating until stiff peaks form, about 5 minutes. Fold half of the whipped cream mixture into cream cheese mixture; fold in remaining whipped cream mixture.
• Assemble the cake: Place 1 Cake Layer on a serving plate or a cake stand; spread with some of the Frosting to a 1/2-inch depth. Cover frosted Cake Layer with 1 1/2 cups raspberries, flat sides down, leaving a 1/2-inch border. Spread some of the frosting over raspberry layer to a depth of 1/2 inch. Top with remaining Cake Layer. Spread remaining Frosting over top and sides of cake. Decorate with whole or halved raspberries.