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Lemon-Raspberry Streusel Cake Recipe
Lemon-Raspberry Streusel Cake Recipe photo by Taste of Home

Lemon-Raspberry Streusel Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 24 servings

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 King Arthur Unbleached 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 King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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 aside 1 cup batter.
  2. 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.
  3. For streusel, in a small bowl, combine the flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
  4. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  5. Combine icing ingredients; drizzle over cake. Yield: 24 servings.
Originally published as Lemon-Raspberry Streusel Cake in The Taste of Home Cookbook 2011, p74

Nutritional 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.

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

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