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
Lemon-Raspberry Streusel Cake Recipe photo by Taste of Home
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1/3 cup shortening
1/3 cup butter, softened
1-1/4 cups sugar
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
2/3 cup all-purpose flour
1/3 cup sugar
1/3 cup sliced almonds, finely chopped
1/4 cup cold butter
1 cup confectioners' sugar
4 teaspoons lemon juice
Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.
Spread remaining batter into a greased 13x9-in. baking pan. Combine 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 flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.