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Lemon and Raspberry Cream Cake Recipe

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This recipe for Lemon and Raspberry Cream Cake is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

 

 

 

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