Lemon and Raspberry Cream Cake Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
|
Cake |
|
Ingredients: |
Ingredients: Nonstick baking spray, for the cake pan 1 c. raspberries Zest and juice of 1 lemon 1 c. plus 1 T. granulated sugar 2 large eggs 1 c. heavy cream 1 tsp. vanilla 1-1/2 c. cake flour 1 tsp.baking powder 1/4 tsp. kosher salt
|
|
Directions: |
Directions:Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter. In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup. Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate. |
|
|
Frosting |
|
Ingredients: |
Ingredients: 1/4 c. sour cream, at room temperature 3 T. salted butter, softened 4 c. confectioners' sugar Fresh mint leaves for garnish, optional 1/4 c. raspberries for garnish, optional
|
|
Directions: |
Directions:With a stand mixer, using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined. Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using. Makes 6 servings. |
|
Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:25 mins |
|