Lemon And Raspberry Cream Cake Recipes

RASPBERRY LEMON CAKE

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.

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.

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 CAKES

Steps:

• For the cakes: Grease 18 mini Bundt pan cavities with the baking spray.
• Prepare the cake mix with the vegetable oil, eggs and 1 cup water according to the package instructions. Divide the batter among the cavities of the mini Bundt pans. Bake until cooked through, 20 to 22 minutes. Remove from the oven and let cool for about 30 minutes, then flip them out of the pans.
• Make the icing: Whisk together the powdered sugar and milk in a bowl until very thick but still pourable. Fold in the raspberry preserves.
• Pour a tablespoon of icing over each of the cakes, letting it drip down the sides. Zest the lemons over the cakes.

LEMON AND RASPBERRY CREAM CAKE

Steps:

• Preheat the oven to 350°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.
• 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 RASPBERRY CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
• Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
• Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
• Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
• Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
• For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
• Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
• Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.