Lemon Raspberry Coffeecake Recipes

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LEMON RASPBERRY COFFEE CAKE



Lemon Raspberry Coffee Cake image

Provided by Cathy Trochelman

Time 1h

Number Of Ingredients 16

2 c. all purpose flour
2½ tsp. baking powder
1/4 c. milk
¾ c. sugar
½ c. sour cream or plain Greek yogurt
¼ c. butter (softened)
1 large Phil's Fresh Egg
2 Tbsp. lemon juice
optional: 1/2 tsp. lemon extract
1 Tbsp. finely grated lemon peel
1 1/2 c. fresh raspberries
1 c. sugar
⅔ c. flour
6 Tbsp. softened butter
½ c. powdered sugar
1 Tbsp. lemon juice

Steps:

  • 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 dry ingredients and mix just until blended.
  • Fold in raspberries
  • Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
  • Bake at 350 degrees for 45 - 50 minutes.
  • Remove from oven and cool at least 20 minutes in pan before removing.
  • Combine ingredients for glaze and drizzle over cooled coffee cake.

LEMON-GLAZED RASPBERRY COFFEE CAKE



Lemon-Glazed Raspberry Coffee Cake image

Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.

Provided by Food Network Kitchen

Time 1h50m

Yield 8

Number Of Ingredients 17

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest

Steps:

  • Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
  • Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
  • Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
  • Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
  • When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

RASPBERRY STREUSEL COFFEE CAKE



Raspberry Streusel Coffee Cake image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 23

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

CITRUS-RASPBERRY COFFEE CAKE



Citrus-Raspberry Coffee Cake image

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners' sugar for a pretty finishing touch. -Pat Harlow, Cataldo, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 teaspoon lemon extract
2 cups fresh or frozen unsweetened raspberries
Confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 15g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON RASPBERRY BRUNCH CAKE



Lemon Raspberry Brunch Cake image

Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

3 cups Original Bisquick™ mix
3/4 cup milk
1/2 cup sugar
1/4 cup butter, softened
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 Eggland's Best® Large Eggs
2 cups fresh raspberries
2/3 cup sliced almonds
1/4 cup Original Bisquick™ mix
1/3 cup sugar
2 tablespoons butter, melted

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
  • In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 16 g, TransFat 0 g

LEMON RASPBERRY CAKE



Lemon Raspberry Cake image

A tried and true flavor combination in an incredibly simple, but incredibly impressive-looking cake. This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries. A perfect party cake, countertop cake or "just because" cake that's always sure to please.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 3h10m

Yield one 9-inch cake

Number Of Ingredients 15

Nonstick cooking spray
3 sticks (1 1/2 cups) unsalted butter, at room temperature
3 cups granulated sugar
Zest of 2 lemons
1/4 cup fresh lemon juice
7 large eggs, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup lemon curd
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
2 cups fresh raspberries
Lemon zest, for finishing, optional

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).

LAVISHLY LUSCIOUS LEMON RASPBERRY CHEESECAKE



Lavishly Luscious Lemon Raspberry Cheesecake image

A luscious and easy-to-make lemon cheesecake is topped with homemade raspberry filling and a creamy lemon topping. Garnish with raspberries, lemon peel curls, and mint sprigs, if desired.

Provided by larkspur

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h20m

Yield 8

Number Of Ingredients 13

1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
2 eggs
½ cup lemon juice
1 (12 ounce) package frozen unsweetened raspberries, thawed
¼ cup sugar
1 tablespoon water
4 teaspoons cornstarch
1 cup cold milk
1 (3.4 ounce) package instant lemon pudding mix
1 cup whipped cream

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  • Combine graham cracker crumbs and butter in a small bowl. Press into the bottom of the prepared pan.
  • Bake in the preheated oven until golden, about 10 minutes. Remove from the oven and let cool completely.
  • While crust is cooling, beat cream cheese using an electric mixer in a large mixing bowl until smooth. Beat in sweetened condensed milk. Add eggs, one at a time, beating well after each addition. Beat in lemon juice until well combined. Pour filling into the cooled crust.
  • Bake in the preheated oven until cheesecake springs back when lightly touched, 45 to 55 minutes. Let cool completely on a wire rack, about 1 hour.
  • While cheesecake is cooling, stir raspberries, sugar, water, and cornstarch together in a small saucepan. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat and let cool completely, 10 to 15 minutes.
  • Pour cooled raspberry filling over cooled cheesecake. Refrigerate for 1 hour.
  • Pour milk into a medium bowl for topping. Whisk in lemon pudding mix until smooth. Gently fold in whipped topping. Spread on top of raspberry layer. Cover and refrigerate 8 hours to overnight. Remove sides of springform pan when ready to serve.

Nutrition Facts : Calories 664.7 calories, Carbohydrate 66.5 g, Cholesterol 166.7 mg, Fat 40.1 g, Fiber 1.6 g, Protein 12.8 g, SaturatedFat 24 g, Sodium 569.6 mg, Sugar 42 g

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

RASPBERRY COFFEECAKE



Raspberry Coffeecake image

Provided by Molly O'Neill

Categories     brunch, dessert

Time 4h

Yield About 20 servings

Number Of Ingredients 18

3/4 cup milk
2 packages active dry yeast
6 tablespoons unsalted butter, at room temperature, and some for greasing the bowl and pan
2 teaspoons grated orange zest
6 tablespoons sugar
3 eggs, beaten
3/4 cup orange juice
4 cups all-purpose flour, and some for kneading
2 teaspoons kosher salt
1 cup fresh raspberries
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sliced almonds
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, cold and cut into pieces
1 cup fresh raspberries
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • To make the cake, heat the milk to lukewarm. Place in a large bowl and whisk in the yeast. Let stand for 5 minutes. Cream together the butter, orange zest and sugar. Stir in the eggs one at a time. Slowly stir in the orange juice. Whisk the butter mixture into the yeast mixture. Stir in 1 cup of the flour. Stir in another cup of flour, the salt and the raspberries. Gradually work in the remaining flour.
  • On a well-floured surface, knead the dough until smooth, about 10 minutes, adding more flour if needed to made a soft, workable dough. Place the dough into a large, buttered bowl, cover with a towel and set aside in a warm place until doubled in bulk, about 1 hour.
  • Meanwhile, to make the filling, place the flour, brown sugar, almonds and salt in a food processor and pulse until combined. Add the butter and pulse until well mixed. Set aside.
  • Punch down the dough and roll it out into a 15-by-17-inch rectangle. Spread the filling over the dough and press it in with the rolling pin. Scatter the raspberries evenly over the dough. Starting at one of the longer ends, tightly roll up the dough like a jellyroll.
  • Butter a large bundt or kugelhopf pan. Place the dough in the pan and pinch the ends together to seal securely. Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 375 degrees. Bake for 20 minutes. Lower the heat to 350 degrees and bake until browned and cooked through, about 50 minutes longer. Let stand for 10 minutes. Combine the confectioners' sugar and lemon juice. Turn the cake out of the pan and drizzle with the glaze.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 218 milligrams, Sugar 15 grams, TransFat 0 grams

RASPBERRY LEMON STREUSEL COFFEE CAKE



Raspberry Lemon Streusel Coffee Cake image

This can also be made with cranberries or blueberries, and orange instead of lemon. Its turns out great regardless. For added sweetness, top with your favorite powdered sugar glaze.

Provided by StressBake

Categories     Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

1 egg
1/2 cup sugar, plus
3 tablespoons sugar, divided
1/2 cup milk
1 tablespoon applesauce
1 tablespoon lemon juice
3 teaspoons grated lemon zest, divided
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups raspberries
2 tablespoons butter

Steps:

  • Preheat oven to 375.
  • Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
  • Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
  • Pour into greased 8x8 pan.
  • Add berries over batter.
  • Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
  • Bake 25 to 30 minutes.
  • ENJOY!

Nutrition Facts : Calories 287.1, Fat 6, SaturatedFat 3.2, Cholesterol 44, Sodium 372.5, Carbohydrate 54, Fiber 3.7, Sugar 25, Protein 5.5

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From robinhood.ca


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 COFFEE CAKE | RECIPE - PINTEREST
This Lemon Raspberry Coffee Cake is the perfect cake for spring! Packed with the delicious flavors of lemon and raspberries and topped with a sweet, buttery streusel, this coffee cake is the ideal addition to your Easter menu! Find this Pin and more on lemon by Jennifer varner. Raspberry Recipes. Lemon Recipes.
From pinterest.com


RASPBERRY LEMON POPPY SEED COFFEE CAKE - THE CANDID APPETITE
2021-04-02 Set aside. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Set aside. In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs, one at a time, making sure to mix well after each addition.
From thecandidappetite.com


LEMON RASPBERRY COFFEE CAKE RECIPE - THE TIMES GROUP
2020-09-01 Step 1 Make the cake batter. Start by preheating the oven at a temperature of 350 degrees Celsius. Meanwhile, combine all-purpose flour along with the baking powder in …
From recipes.timesofindia.com


LEMON RASPBERRY COFFEE CAKE RECIPE | CARSON RIDGE BNB
2022-03-31 Preheat oven to 350 degrees. In a medium bowl, combine flour and baking powder. Set Aside. Whip egg to yellow. Set aside. Add sugar to melted butter. Add milk, lemon juice, lemon peel and whipped egg. Mix with Dry ingredients. Spoon batter into a greased 10-inch springform pan and sprinkle with crumb topping.
From carsonridgecabins.com


RASPBERRY COFFEE CAKE - ACCIDENTAL HAPPY BAKER
2021-04-07 Instructions. Preheat the oven to 350 degrees and prepare a 9 inch round cake pan with nonstick baking spray with flour. Or grease and flour. Toss the raspberries with brown sugar and set aside. In a small mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Lightly stir to combine.
From accidentalhappybaker.com


RASPBERRY LEMON LOAF CAKE - CONFESSIONS OF A BAKING QUEEN
2018-06-04 Preheat oven to 350F/180C and grease a 9X5 loaf pan. In a medium bowl combine flour, baking powder, and salt. Set aside. In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture.
From confessionsofabakingqueen.com


RASPBERRY LEMON CRUMB CAKE / THE GRATEFUL GIRL COOKS!
Instructions. Preheat oven to 350°F. Coat an 8" round cake pan with non-stick cooking spray (bottom and sides). Place flour, granulated sugar and salt in a large mixing bowl. Cut in chunks of COLD butter, using a pastry blender or 2 knives or forks, …
From thegratefulgirlcooks.com


RASPBERRY LEMON COFFEE CAKE RECIPE - THERESCIPES.INFO
Raspberry Lemon Streusel Coffee Cake Recipe - Food.com great www.food.com. 1 tablespoon lemon juice 3 teaspoons grated lemon zest, divided 1⁄ 4 teaspoon almond extract 1 1⁄ 2 cups all-purpose flour, divided 2 teaspoons baking powder 1⁄ 2 teaspoon salt 2 cups raspberries 2 tablespoons butter directions Preheat oven to 375. Beat egg in large bowl.
From therecipes.info


KETO LEMON RASPBERRY CREAM CHEESE COFFEE CAKE - MOM SECRETS
Preheat the oven to 325F and grease a 9-inch square baking pan (you can also use an 8x8 pan, but you will need to bake the cake for longer). For the cake batter, combine the almond flour, coconut flour, baking powder, and salt in a medium bowl. In a large bowl, beat the butter with the sweetener until well combined.
From momsecrets.co


LEMON RASPBERRY COFFEE CAKE - ORCHIDS + SWEET TEA
2018-04-27 Begin by preheating your oven to 350 degrees Fahrenheit. Lightly grease a standard size loaf pan with vegan butter or coconut oil, then lining it with parchment paper (hanging on the sides). In a large bowl, add the sugar and unsalted butter, mixing with a …
From orchidsandsweettea.com


LEMON CAKE MIX COOKIES RECIPE • MIDGETMOMMA
2022-06-22 Preheat the oven to 375°F. In a large mixing bowl combine the dry cake mix, eggs, and oil. Stir until well combined. Pour your powder sugar into a bowl. Scoop the cookie dough with a 1 tablespoon size scoop into cookie dough balls. Roll the cookie dough into a ball and then roll dough balls in the powder sugar.
From midgetmomma.com


RASPBERRY CRUMBLE BARS WITH LEMON GLAZE (+ VIDEO!)
Freeze the remaining mixture while you pre-bake the crust for 10 minutes. Step 3: Make the raspberry filling. Combine all the filling ingredients in a bowl (raspberries, cornstarch, lemon juice and zest, vanilla). Give it a stir until the raspberries release some juices. Step 4: …
From carlsbadcravings.com


LEMON RASPBERRY CHEESECAKE! - JANE'S PATISSERIE
2019-05-04 Add in your Lemon Juice, and continue to whisk the mixture until it's really thick. It shouldn't take too long! Add in your Raspberries, and fold the mixture to combine. Spread the mixture over the biscuit base, and refrigerate for 5-6 hours, or preferably over night.
From janespatisserie.com


LEMON-RASPBERRY COFFEECAKE | RECIPE | COFFEE CAKE, FOOD, SWEET …
Jan 6, 2015 - This refreshing and easy coffee cake recipe will be the star of your next brunch. The only thing that could make this fruit coffee cake better? A dusting of powdered sugar or dollop of whipped cream!
From pinterest.ca


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