Raspberry Lemon Cake Recipe

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Raspberry Lemon Cake Recipe photo by Taste of Home

Raspberry Lemon Cake Recipe

Read Reviews

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

Recommended: 30 Recipes to Make with Fresh Raspberries

MAKES:

12 servings

TOTAL TIME:

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

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

12 servings

TOTAL TIME:

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

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, preheat oven to 350°. 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 blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine 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 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 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 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 1 hour. Yield: 12 servings.

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

Nutritional Facts

1 slice: 792 calories, 32g fat (15g saturated fat), 148mg cholesterol, 386mg sodium, 122g carbohydrate (97g sugars, 1g fiber), 8g protein.

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

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, preheat oven to 350°. 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 blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts. Combine 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 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 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 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 1 hour. Yield: 12 servings.