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Lemon-Raspberry Streusel Cake

Lemon-Raspberry Streusel Cake
Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.—Jeanne Holt, Saint Paul, Minnesota
24 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1/3 cup butter, softened
  • 1-1/4 cups sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup lemon curd
  • 1/2 cup seedless raspberry jam
  • 1 cup fresh raspberries
  • STREUSEL:
  • 2/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup sliced almonds, finely chopped
  • 1/4 cup cold butter
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons lemon juice

Directions

  • In a large bowl, cream the shortening, butter and sugar until light
  • and fluffy. Beat in eggs and extract. Combine the flour, baking
  • powder and salt; gradually add to creamed mixture and mix well. Set
© Taste of Home 2013

2 of 2

Lemon-Raspberry Streusel Cake (continued)

Directions (continued)

  • aside 1 cup batter.
  • Spread remaining batter into a greased 13-in. x 9-in. baking pan.
  • Combine the cream cheese and lemon curd; spoon over batter. In a
  • small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls
  • over lemon mixture. Drop reserved batter by tablespoonfuls over top.
  • For streusel, in a small bowl, combine the flour, sugar and almonds.
  • Cut in butter until crumbly. Sprinkle over batter.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack.
  • Combine icing ingredients; drizzle over cake. Yield: 24 servings.
Nutrition Facts: 1 piece equals 282 calories, 12 g fat (6 g saturated fat), 54 mg cholesterol, 143 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013