Name: Lemon Raspberry Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Yield: 1
Ingredients: 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 -; 4 teaspoons grated lemon zest -; 1/2 cup lemon juice -; 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 -; 1-1/2 teaspoons grated lemon zest -; 4-1/2 teaspoons lemon juice -; 3/4 teaspoon vanilla extract -; 3/4 cup seedless raspberry jam -; Fresh raspberries, optional -

Recipe information

Cooking:

1 hour 15 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Raspberry Cake

1. 3 large eggs -

2. 3/4 cup sugar -

3. 1/2 cup lemon juice -

4. 1/4 cup butter, cubed -

5. 1 tablespoon grated lemon zest -

6. Cake: -

7. 1 package (3 ounces) lemon gelatin -

8. 1/2 cup boiling water -

9. 1/2 cup butter, softened -

10. 1/2 cup canola oil -

11. 1-3/4 cups sugar, divided -

12. 4 large eggs, room temperature -

13. 4 teaspoons grated lemon zest -

14. 1/2 cup lemon juice -

15. 1 teaspoon lemon extract -

16. 1 teaspoon vanilla extract -

17. 2-1/2 cups all-purpose flour -

18. 2-1/2 teaspoons baking powder -

19. 1/2 teaspoon salt -

20. 1/2 cup evaporated milk -

21. 3/4 cup thawed lemonade concentrate -

22. Frosting: -

23. 6 ounces cream cheese, softened -

24. 6 tablespoons butter, softened -

25. 3-3/4 to 4 cups confectioners' sugar -

26. 1-1/2 teaspoons grated lemon zest -

27. 4-1/2 teaspoons lemon juice -

28. 3/4 teaspoon vanilla extract -

29. 3/4 cup seedless raspberry jam -

30. Fresh raspberries, optional -

How to cook deliciously - Lemon Raspberry Cake

1. Stage

Beat the eggs and sugar in a heavy saucepan. Add the lemon juice, butter and lemon zest, and stir together. Cook and stir the mixture over medium-low heat for 15 minutes; the mixture should thicken and reach 160°F when you check it with a thermometer. Let the curd cool for 10 minutes, and then press a layer of plastic wrap onto its surface. Chill the curd for 1-1/2 hours until it's thickened.

2. Stage

Preheat the oven to 350°. Dissolve the gelatin in boiling water in a small bowl, and set that aside to let it cool.

3. Stage

In another, larger bowl, cream the butter with canola oil, along with 1-1/2 cups of sugar for five minutes. Add the eggs one at a time to the mixture, and be sure to beat the mixture well after adding each egg. Beat in the gelatin mixture and the lemon zest, juice and extract. Beat in the vanilla extract. In another bowl, combine the flour, baking powder and salt. Alternate adding the dry mixture and milk to the wet mixture. Beat well after each addition.

4. Stage

Grease and flour three round 9-inch baking pans. Divide the batter between the three pans and bake them for 20 to 25 minutes. A toothpick inserted in the center should come out clean when they're done.

5. Stage

Mix the lemonade concentrate and remaining 1/4 cup of sugar in a microwave-safe bowl. Microwave the mixture uncovered for two minutes on high until the sugar has dissolved, stirring occasionally. Poke holes in the tops of the warm cake layers with a fork, and pour the lemonade mixture over the tops of each cake layer. Let them cool for 10 minutes in the pans, and then remove the cake layers to a wire rack to cool completely.

6. Stage

Beat the cream cheese and butter in a large bowl until the mixture is fluffy. Add the confectioners' sugar, lemon zest and juice, and vanilla extract. Beat everything until it's all blended.

7. Stage

Place one cake layer on a cake or serving plate. Spread the top with 6 tablespoons of raspberry jam. Repeat with the next cake layer. Top that with the last layer and spread 1/2 cup of lemon curd over that layer's top. (You will have curd left over.)

8. Stage

Spread the frosting around the sides of the cake. Pipe a shell border around the top. Garnish with fresh raspberries and confectioners' sugar if desired. Chill the cake in the refrigerator for one hour.