My mom and I are lemon dessert fiends. We are always on the look-out for a delicious dessert bursting with lemon flavor and we have been known to add sufficiently more lemon flavor to a recipe than it calls for. My parents both have had birthdays in the past week and a half and yesterday we (my parents, sisters, Peter and the kids and I) got together for a little birthday dinner. A little while back I had scoured the Internet for the perfect lemon-raspberry cake recipe. I wanted something that had LOTS of lemon flavor and was made completely from scratch. I found a lot of box cake recipes or recipes with only a hint of lemon. This cake has lemon extract, lemon peel, lemon juice, lemon jello and lemonade all in the cake! It also has a delicious frosting with a hint of lemon and is topped with a tart lemon curd. I knew this was the one! It was a bit time consuming (2 1/2 hours or so), but totally, completely worth it!
Despite the fact that I had a small malfunction due to humidity (I recommend chilling cakes before layering and frosting if it is at all hot when you make this cake) this cake is a keeper in my book. I wanted to crawl inside of it...okay maybe that is a bit overboard. The tastes are vibrant and oh-so-lemony! You do not even need yellow food coloring to get the perfect color. I did not actually take a picture of my cake (boo), so the photo above is from Taste of Home, where I found the recipe. Well, I have blabbed on enough about this amazing, lemony deliciousness that is this cake. Here is the recipe that is sure to knock your socks off!
Raspberry Lemon Cake Recipe
(from Taste of Home)
Raspberry Lemon Cake Recipe Ingredients
- 3 eggs
- 3/4 cup
- 1/2 cup lemon juice
- 1/4 cup butter, cubed
- 1 tablespoon grated lemon peel
- 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 eggs
- 1/2 cup lemon juice
- 4 teaspoons grated lemon peel
- 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
- 2 packages (3 ounces each) PHILADELPHIA Cream Cheese (softened or cubed), 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 peel
- 3/4 teaspoon vanilla extract
- 3/4 cup seedless raspberry jam
- Fresh raspberries, optional sugar
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. 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, in a small bowl, dissolve gelatin in boiling water until gelatin is dissolved; set aside to cool.
- In a large bowl, cream the butter, oil and 1-1/2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- 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 for 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 the confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
- To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat layers. Top with remaining cake layer. Spread 1 cup frosting over sides of cake.
- Using a shell pastry tip and remaining frosting, pipe a shell border along top and bottom edges. Fill center with 1/2 cup lemon curd (save remaining curd for another use). Garnish with raspberries if desired. Chill for 1 hour. Yield: 12 servings.
I am so happy to have found a cake that my mom and I both loved! I am sure this will be a favorite of ours to make in the future, and not just in summer time!