Lemon Raspberry Cake Recipes

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LEMON RASPBERRY BUTTERMILK CAKE RECIPE



Lemon Raspberry Buttermilk Cake Recipe image

Moist and velvety lemon cake with juicy raspberry filling and raspberry buttercream frosting! The buttermilk in this cake recipe makes the lemon cake extra tender. The perfect dessert for a summer BBQ! Makes three 6"x2" cakes or two 8"x2" cakes

Provided by Elizabeth Marek

Categories     Dessert

Time 45m

Number Of Ingredients 26

16 oz fresh or frozen raspberries
5 oz sugar
1 Tbsp lemon zest
1 Tbsp lemon juice
4 oz cool water
1 Tbsp corn starch
13 oz cake flour
12 oz granulated sugar
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
8 oz unsalted butter
8 oz buttermilk (Or regular milk with 1 Tbsp white vinegar added)
3 oz vegetable oil
3 large eggs
2 Tbsp lemon zest
2 Tbsp fresh lemon juice
2 tsp lemon extract
2 Tbsp AP Flour (for dusting berries)
10 oz raspberries (You can use frozen but don't thaw them)
4 oz pasteurized egg whites (room temperature )
16 oz unsalted butter (room temperature)
16 oz powdered sugar (sifted)
1 tsp lemon extract
1/2 tsp salt
4 oz raspberry puree

Steps:

  • Combine raspberries and sugar in a sauce pan and bring to a boil. Use an immersion blender to make the filling smooth (or leave chunky if you prefer). Combine your cornstarch and water to make a slurry. Pour it into the raspberry mixture and let it simmer until mixture is clear and thickened. Remove from heat, stir in lemon juice and zest and let cool before using. Store leftovers in the fridge for up to a week or freeze for 6 months.
  • Place egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine. Add in butter in small chunks then vanilla extract and salt. Whip on high until light and fluffy and white. Optional: whip in 1/4 cup raspberry pureeOptional: switch to the paddle attachment and mix on low for 15-20 minutes until all air bubbles are gone.
  • Heat oven to 335º F/168º C - 350º F/177º C. I tend to use lower setting to prevent my cakes from getting too dark on the outside before the inside is done baking. Make sure all ingredients are at room temperature or slightly warm (eggs, buttermilk, butter)
  • Measure out buttermilk. Place 4 oz in separate measuring cup. Add oil to the 4oz of buttermilk and set aside. To the remaining milk, add your eggs (lightly whisked to break them up) extract, lemon juice and lemon zest.
  • Measure out dry ingredients and place them into the stand mixer bowl.
  • Attach the paddle to the mixer, and turn on the slowest speed (setting 1 on Kitchen Aid mixers). Slowly add chunks of your softened butter until it is all added. Let mix until batter resembles coarse sand.
  • Add your milk/oil mixture all at once to the dry ingredients and mix on medium (speed 4 on kitchenaid) for 2 full minutes.
  • Scrape the bowl. This is an important step. If you skip it, you will have hard lumps of flour and unmixed ingredients in your batter. If you do it later, they will not mix in fully.
  • Slowly add in the rest of your liquid ingredients in 3 parts, stopping to scrape the bowl one more time halfway through. Your batter should be thick and not too runny.
  • Lightly grease 2 8" cake pans cake goop or other pan release. Fill pans 3/4 full. Give the pan a little tap on each side to level out the batter and get rid of any air bubbles.
  • Add 3-4 large dollops of your raspberry filling to the cake batter and use a spoon or knife to swirl it through the batter. I also add in about 1/4 cup of fresh raspberries dusted with flour sprinkled on top. Do not stir them in.
  • I always start by baking for 30 minutes for 8" and smaller cakes and 35 minutes for 9" and larger cakes and then checking for doneness. If the cakes are still really jiggly, I add another 5 minutes. I check every 2 minutes after that until I'm close and then it's every 1 minute. Cakes are done when a toothpick inserted in the center comes out with a few crumbs.
  • After cakes have cooled for 10 minutes or the pans are cool enough to touch, flip the cakes over and remove from the pans onto the cooling racks to cool completely. Wrap in plastic wrap and chill in the refrigerator.
  • Once the cakes are chilled in the refrigerator and feel firm you can trim off the brown edges from the sides (optional) and fill with your buttercream and more of your raspberry filling. It's best to create a dam (see video) to help hold in the raspberry filling and keep it from oozing out. Crumb coat the cake with buttercream, chill then apply your final coat of buttercream. Top with lemon slices, more raspberries and a drizzle of raspberry filling around the outside edge.

Nutrition Facts : ServingSize 1 serving, Calories 432 kcal, Carbohydrate 50 g, Protein 6 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 62 mg, Sodium 254 mg, Fiber 1 g, Sugar 38 g

LEMON-RASPBERRY CAKE



Lemon-Raspberry Cake image

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

1 box Betty Crocker™ Super Moist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
6 tablespoons raspberry preserves
1 1/4 cups butter or margarine, softened
2 teaspoons grated lemon peel
3 tablespoons lemon juice
3 cups powdered sugar

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

LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

Whether you're serving it at a birthday party, shower, or special dinner, everyone will swoon over the look and taste of this elegant dessert. The light and tender cake layers are made with fresh lemon zest and juice and tangy sour cream to balance out the sweetness. (You can bake the cake layers one day in advance. Wrap each layer tightly in plastic wrap and store them in the refrigerator until you're ready to assemble the cake.) The cake is covered with a thick layer of dreamy cream cheese-raspberry frosting made with fresh berries. The berries are pureed, then strained to remove the seeds before they are added to the frosting, giving it a gorgeous pink hue and smooth texture. But the best surprise of all is hidden inside this amazing cake. When you slice into it, everyone will be surprised to find a layer of fresh raspberries inside. Arrange the berries stem-side-down on the cake for the prettiest presentation.

Provided by Southern Living Editors

Categories     Cakes

Time 2h10m

Yield Serves 12 (serving size: 1 slice)

Number Of Ingredients 15

Vegetable shortening, for greasing pans
1 cup (8 oz.) salted butter, softened
1 1/2 cups granulated sugar
1 tablespoon lemon zest, plus 2 Tbsp. fresh juice (from 1 large lemon), divided
4 large eggs
2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pans
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 (8-oz.) container sour cream
1/2 cup fresh raspberries
1 (8-oz.) package cream cheese, softened
12 tablespoons granulated sugar, divided
2 cups heavy whipping cream
1 tablespoon fresh lemon juice (from 1 small lemon)
1 1/2 cups fresh raspberries, plus whole or halved fresh raspberries for garnish

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.

LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

Springtime sweets aren't any more appealing than Lemon Raspberry Cake shared by Eden Atkerson of Atlanta, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 jar (12 ounces) seedless raspberry jam
FROSTING:
1-1/4 cups butter, softened
3 cups confectioners' sugar
3 tablespoons lemon juice
2 teaspoons grated lemon zest

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition., Transfer to three greased and floured 9-in. round baking pans. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Cut each cake into two horizontal layers. Place a bottom layer on a serving plate; spread with a fifth of the jam. Repeat layers four times. Top with remaining cake. , For frosting, in a small bowl, beat butter until fluffy. Gradually beat in the confectioners' sugar, lemon juice and zest until blended. Frost top and sides of cake.

Nutrition Facts : Calories 579 calories, Fat 28g fat (17g saturated fat), Cholesterol 124mg cholesterol, Sodium 507mg sodium, Carbohydrate 80g carbohydrate (59g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

Ultra moist and flavorful Lemon Raspberry Cake!

Provided by Ashley Manila

Categories     Dessert

Time 1h

Number Of Ingredients 27

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
2 tablespoons all-purpose flour
1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
10 tablespoons unsalted butter, a little softer than room temperature
4 cups confectioners' sugar, more if needed
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

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



Lemon Raspberry Cake with Lemon Cream Cheese Frosting image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 17

1 stick unsalted butter, softened, plus more for the pans
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 teaspoons finely grated lemon zest plus 2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1 stick unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
5 1/2 cups confectioners' sugar
1/4 cup raspberry jam
About 1 1/2 cups raspberries

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.

RASPBERRY LEMON CAKE



Raspberry Lemon Cake image

Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 30

3 large eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon zest
CAKE:
1 package (3 ounces) lemon gelatin
1/2 cup boiling water
1/2 cup butter, softened
1/2 cup canola oil
1-3/4 cups sugar, divided
4 large eggs, room temperature
1/2 cup lemon juice
4 teaspoons grated lemon zest
1 teaspoon lemon extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup evaporated milk
3/4 cup thawed lemonade concentrate
FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3-3/4 to 4 cups confectioners' sugar
4-1/2 teaspoons lemon juice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Steps:

  • For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., In a microwave-safe bowl, combine lemonade concentrate and remaining sugar. Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally. Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.

Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.

ONE-BOWL LEMON-RASPBERRY CAKE



One-Bowl Lemon-Raspberry Cake image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup sour cream
1/2 cup butter, melted
1/4 cup lemon juice
2 eggs
2 tablespoons finely grated lemon peel
2 cups fresh raspberries
1/4 cup Betty Crocker™ Rich & Creamy vanilla frosting (from 16-oz container)

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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From iambaker.net


LEMON RASPBERRY CAKE RECIPE - THE SUGAR COATED COTTAGE
Increase speed to medium and mix for 1 minute or until mixture is completely combined. Make sure to scrape the sides and bottom of bowl as needed. Pour evenly into prepared cake pans. Bake 30-34 minutes or until toothpick inserted comes out clean.
From thesugarcoatedcottage.com


LEMON RASPBERRY CAKE - RECIPE - THE ANSWER IS CAKE
100 gram white chocolate, chopped. 3 large eggs, room temperature, separated. ½ cup granulated sugar. ½ teaspoon vanilla extract. 1½ teaspoon lemon juice. 1 tablespoon lemon zest. ½ cup cake flour, sifted. 1½ cups whipping cream. 2 tablespoons icing sugar.
From theansweriscake.com


LOW CARB LEMON RASPBERRY CAKE WITH ALMOND FLOUR - RAD FOODIE
2022-05-17 In a medium bowl, combine the almond and coconut flours, baking powder and salt. Mix until thoroughly combined. In a large bowl, combine the eggs, cream cheese, sour cream, vanilla, sweetener and lemon zest. With an electric hand mixer, mix until smooth, about 1 minute. Then add the lemon juice and mix about another 10 seconds.
From radfoodie.com


LEMON RASPBERRY PIE | BUTTERMILK BY SAM
Set in the freezer for 15 minutes. Preheat the oven to 350 F. Lay a sheet of parchment paper over the crust and fill with pie weights or dried beans. Bake for 25 minutes. While it’s baking make the filling (below). At the 25 minute mark, remove the parchment and beans and dock with a fork. Bake for another 5 minutes.
From buttermilkbysam.com


LEMON RASPBERRY TORTE CAKE RECIPE - THERESCIPES.INFO
butter, sugar, eggs, vanilla extract, all-purpose.... All information about healthy recipes and cooking tips
From therecipes.info


LEMON RASPBERRY BIRTHDAY CAKE - PINK OWL KITCHEN
2021-04-15 In a small bowl sift together the flour, salt, and baking powder then whisk to combine. Set aside. In the bowl of a stand mixer a stand mixer fitted with the whisk attachment, beat the eggs, sugar, vanilla, lemon extract, and lemon zest until thickened and light gold in color, about 2-3 minutes at medium-high speed.
From pinkowlkitchen.com


ALMOND LEMON RASPBERRY CAKE | AMBITIOUS KITCHEN
2022-02-02 Set the raspberry juice puree aside. In the bowl of an electric mixer, add the softened butter or vegan butter and whip on high until light and fluffy, about 1-2 minutes. Add 4 cups powdered sugar, lemon juice, lemon zest and 2 tablespoons of the raspberry puree; beat on high for 1-2 minutes more until well combined.
From ambitiouskitchen.com


RASPBERRY LEMON CREAM CAKE | CANADIAN LIVING
2007-11-26 Stir in gelatin mixture until melted. Place plastic wrap directly on surface; refrigerate, stirring every 10 minutes, until cool and mixture can mound on spoon, about 1 hour. In bowl, beat cream; fold one-third into lemon mixture. Fold in remaining cream. Fold in 2-1/3 cups (575 mL) of the raspberries; set aside.
From canadianliving.com


A DELICIOUS LEMON AND RASPBERRY CAKE | RECIPE - MISSPOND
2022-02-23 Heat the oven to 180C/160C fan. Grease and line 2 x 20cm cake tins. In a freestanding electric mixer, or using an electric whisk, beat together the butter and sugar until pale and fluffy, for around 5 mins. Add the eggs one by one, making sure they are fully incorporated before adding the next one.
From misspond.com


LEMON RASPBERRY LAYER CAKE | EASY HOMEMADE LEMON CAKE RECIPE
2016-05-25 1. Preheat oven to 350 degrees and line three 8 inch cake pans with parchment paper and grease the sides. 2. Beat butter and sugar until light and fluffy, 3-4 minutes. 3. Add vanilla extract, sour cream and lemon zest and mix until combined. 4.
From lifeloveandsugar.com


LEMON RASPBERRY BUNDT CAKE - BUTTER WITH A SIDE OF BREAD
2022-03-07 Butter and flour a 10- or 12-cup bundt pan and set it aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a separate large bowl, beat together the butter and sugar using a hand mixer or stand mixer fitted with a paddle attachment until light and fluffy.
From butterwithasideofbread.com


LEMON RASPBERRY CAKE - HOMEMADE IN THE KITCHEN
2022-04-13 This lemon raspberry cake recipe is the same as my small lemon cake recipe except I doubled the cake layers, added raspberries to both the batter and filling, then decorated it with raspberry cream cheese frosting. Usually my 6 inch cake recipes are single layer, but I feel like I’ve done most of the standard flavors. Now it’s time for two layer cakes. Plus doing a …
From chocolatemoosey.com


THE BEST SUMMER RASPBERRY CAKE MY CAFE RECIPE
2022-06-16 11. My Cafe Cake Recipes; 12. Raspberry Lemon Cake Recipe Uk – Raspberry; 13. Raspberry And Coconut Cake Mary Berry – Raspberry; 14. Raspberry Chocolate and Almond Tea Cake; 15. 15 Tasty and Easy to Make Summer Berry …
From galapagosincentives.com


THE BEST LEMON RASPBERRY CAKE RECIPE - MUST TRY - YOUTUBE
Lemons, mascarpone, and raspberries make a mouth-watering flavor combination. This super easy and delicious cake recipe is perfect for any occasion. You can ...
From youtube.com


10 BEST LEMON RASPBERRY CHEESECAKE RECIPES | YUMMLY
2022-06-04 fresh lemon juice, yellow cake mix, lemon zest, vanilla extract and 11 more Lemon Raspberry Cheesecake Popsicles Joyful Healthy Eats raspberries, white sugar, vanilla extract, cream cheese, low fat evaporated milk and 5 more
From yummly.com


RASPBERRY LEMON CAKE | KING ARTHUR BAKING
Preheat the oven to 350°F. Grease two 8" round cake pans that are at least 2" deep. Line with parchment and grease the parchment. To make the cake: Combine the milk, egg whites, vanilla, Fiori di Sicilia, and lemon zest in a large measuring cup; set aside. In the bowl of a stand mixer fitted with a paddle, mix together the flour, granulated sugar, baking powder, and salt at low …
From kingarthurbaking.com


LEMON RASPBERRY BUNDT CAKE - MARSHA'S BAKING ADDICTION
2019-11-01 For the Cake. Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside. Whisk together the flour, baking powder, baking soda, and salt. Set aside. Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yogurt, and lemon extract, and whisk until combined.
From marshasbakingaddiction.com


LEMON RASPBERRY COFFEE CAKE
2017-03-23 Preheat oven to 350 degrees. In a medium bowl, combine 2 c. flour and baking powder. Set aside. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add …
From lemontreedwelling.com


EASY LEMON RASPBERRY LAYER CAKE RECIPE - DIYJOY.COM
Ingredients: Raspberry filling. 16 ounces fresh or frozen raspberries; 5 ounces sugar; 1 tbsp lemon zest; 1 tbsp lemon juice; 4 ounces water; 1 tbsp corn starch; Lemon raspberry cake. 13 ounces cake flour; 12 ounces granulated sugar; ½ tsp salt; 2 tsp baking powder; ½ tsp baking soda; 8 ounces unsalted butter; 8 ounces buttermilk; 3 ounces vegetable oil; 3 large eggs
From diyjoy.com


BEST LEMON AND RASPBERRY CREAM CAKE RECIPES | FOOD NETWORK …
2020-04-30 Step 1. 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. Step 2. 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.
From foodnetwork.ca


10 BEST LEMON CURD RASPBERRY CAKE RECIPES | YUMMLY
2022-06-04 lemon zest, sugar, fresh lemon juice, fresh lemon juice, whip cream and 12 more Berry Tart With Lemon Curd Mascarpone Best of Long Island and Central Florida whipping cream, raspberries, unsalted butter, strawberry preserves and 16 more
From yummly.com


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