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Raspberry Lemon Cake Recipe

Raspberry Lemon Cake Recipe photo by Taste of Home

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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

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Raspberry Lemon Cake Recipe

Prep: 1-1/4 hours + chilling Bake: 20 min. + cooling

Yield: 12 Servings

75 20 95

Ingredients

3 eggs
3/4 cup sugar
1/2 cup lemon juice
1/4 cup butter, cubed
1 tablespoon grated lemon peel
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 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
FROSTING:
2 packages (3 ounces each) 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 peel
3/4 teaspoon vanilla extract
3/4 cup seedless raspberry jam
Fresh raspberries, optional

Directions

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; set aside to cool.
In a large bowl, cream beat 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. Beat in the gelatin mixture, lemon juice, lemon peel and extracts. Combine the 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 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. 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 for 1 hour.. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without raspberries) equals 792 calories, 32 g fat (15 g saturated fat), 148 mg cholesterol, 386 mg sodium, 122 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Raspberry Lemon Cake in Taste of Home Christmas Annual Annual 2009, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Raspberry Lemon Cake

Raspberry Lemon Cake

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Reviewed on Jun. 23, 2011 by JPhilip03

<p>I LOVE lemon and this sounds very lemony. I am going to make this over the 4th of July weekend. And cooker69...it is not like you eat this everyday, three times a day. I would not liked to have lived without trying some of the wonderful tastes this world has to offer.</p>

Reviewed on Jun. 23, 2011 by jadednotion

I'm sure the original recipe is to die for! However, the amount of fat and calories was a bit much for me, so I modified the recipe. Instead of sugar, I used Stevia extract, and no oil. Instead, used lemon flavored light yogurt. I also used wheat flour and made 1/2 of the icing. Oh...and sugar free Polaner's raspberry preserves. Made a very moist, yummy cake!

Reviewed on Jun. 23, 2011 by colemang2

For cooker69: Being REAL means nothing you eat once in awhile is going to hurt you. Please keep that in mind. If you don't believe me, ask a dietitian!!! And if you don't want to bake or eat it, then don't. Anybody who want to, go ahead and enjoy it!

Reviewed on Jun. 23, 2011 by k2blundell

I would like to know what the previous reviewer did to cut the carbs/calories!!! Do share!!!

Reviewed on Jun. 23, 2011 by cooker69

I cant believe anyone would eat or bake a cake with over 700 calories a slice... get real

Reviewed on Jun. 23, 2011 by jolandese

My husband said that cake was too sweet. I think the cake would be perfect without the lemonade concentrate and sugar added to the warm cake before you remove from pans.

Reviewed on Jun. 23, 2011 by Bleugerman

This is soooo gooood. I have made several changes though to cut down a lot on both calories and carbs. Then I also just cut into smaller slices.

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