Lemon Cake With Raspberries And Pistachios Recipes
LEMON CAKE WITH RASPBERRIES AND PISTACHIOS
Choose a mild, not-too-peppery olive oil for this tender cake; something fruity will complement the lemony sweetness, but an assertively bitter oil will overwhelm.
Provided by Jessica Koslow
Categories Cake Dessert Bake Kid-Friendly Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Coat a 9" diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
- Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 tablespoon lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
- Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 tablespoons sugar. Bake cake until a tester inserted into the center comes out clean, 45-55 minutes. Meanwhile, bring remaining 1/4 cup sugar and remaining 1/4 cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
- Transfer hot cake (still in pan) to a wire rack and immediately brush with lemon syrup (use all of it). Let cake cool completely in pan.
- Do ahead: Cake can be made 2 days ahead. Store wrapped tightly at room temperature.
LEMON-RASPBERRY CAKE
A spring dessert that's sheer perfection? This lemon-raspberry cake is it! Three deliciously moist layers of lemon cake balance between juicy red raspberry preserves for sweet-tart flavor combo that can't be beat. Once frosted in a homemade lemon buttercream, this elegant confection is adorned with fresh raspberries and lemon zest for a showstopping final look. Serve at your next springtime gathering and your guest will surely be impressed!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or lightly spray bottoms only of three 9-inch round cake pans.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes (do not overbeat). Pour into pans.
- Bake 15 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 80 mg, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 1/2 g
ONE-BOWL LEMON-RASPBERRY CAKE
Bright-colored and beautiful, this lemony cake is proof that an eye-catching dessert doesn't have to be complicated. Starting with a box of Betty Crocker™ Super Moist™ yellow cake mix and flavored with zingy lemon juice, this vibrant treat only takes 8 ingredients and 20 minutes of prep time-talk about easy! Right before baking, the tender citrusy cake is studded with juicy raspberries resulting in a dreamy spring treat that's worthy of being served at all of your spring parties. Add a drizzle of sweet vanilla frosting for a dazzling final touch!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.
- Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.
Nutrition Facts : Calories 280, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 21 g, TransFat 0 g
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- Preheat oven to 350°. Coat a 9” diameter cake pan with nonstick spray. Whisk flour, baking powder, and salt in a small bowl.
- Using an electric mixer, beat eggs and 1 cup sugar until light and fluffy, about 5 minutes. With mixer running, add vanilla and 1 Tbsp. lemon juice, then gradually add oil, mixing just until combined. Fold in lemon zest and dry ingredients.
- Scrape batter into prepared pan and smooth top. Scatter berries over cake, then pistachios and 2 Tbsp. sugar. Bake cake until a tester inserted into the center comes out clean, 45–55 minutes.
- Meanwhile, bring remaining ¼ cup sugar and remaining ¼ cup lemon juice to a boil in a medium saucepan, stirring to dissolve sugar; let lemon syrup cool.
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