Raspberry Lemon Cake

Health score
3%
Raspberry Lemon Cake
95 min.
12
822kcal

Suggestions

Indulge in the delightful fusion of tart and sweet with our Raspberry Lemon Cake, a delectable dessert that promises to impress. This scrumptious creation, perfect for serving 12, is a harmonious blend of zesty lemon and juicy raspberries, offering a refreshing twist on the classic dessert. With a moist, tender cake base infused with the zest and tang of lemon, and a luscious frosting that perfectly complements the raspberry jam, every bite is a burst of flavor.

The cake's secret lies in its layers of lemony goodness, from the lemon gelatin and lemon juice in the batter to the homemade lemon curd that adds a luxurious touch to the final presentation. The raspberry component, introduced through seedless raspberry jam and fresh raspberries, adds a vibrant color and a delightful contrast to the cake's citrus notes.

Preparing this cake is a rewarding experience that requires a bit of patience, as the lemon curd needs time to thicken and the cake layers must cool before assembly. However, the effort is well worth it, as the cake's complex flavors and textures will delight your taste buds. Whether you're a seasoned baker or looking to tackle a new challenge, this Raspberry Lemon Cake is sure to be a hit at your next gathering. So, grab your mixing bowls and get ready to create a dessert that's as beautiful as it is delicious.

Ingredients

  • 2.5 teaspoons double-acting baking powder 
  • 0.3 cup butter cubed
  • 0.5 cup butter softened
  • tablespoons butter softened
  • 0.5 cup canola oil 
  • 3.8 cups powdered sugar 
  • ounces cream cheese softened
  •  eggs 
  •  eggs 
  • 0.5 cup evaporated milk 
  • 2.5 cups flour all-purpose
  • teaspoon lemon extract 
  • ounces gelatin mix 
  • 0.5 cup juice of lemon 
  • 4.5 teaspoons juice of lemon 
  • tablespoon lemon zest grated
  • 1.5 teaspoons lemon zest grated
  • teaspoons lemon zest grated
  • 0.8 cup lemonade concentrate thawed
  • 12 servings raspberries fresh
  • 0.8 cup raspberry jam seedless
  • 0.5 teaspoon salt 
  • 0.8 cup sugar 
  • 1.8 cups sugar divided
  • 0.8 teaspoon vanilla extract 
  • teaspoon vanilla extract 
  • 0.5 cup water boiling

Equipment

  • bowl
  • sauce pan
  • oven
  • baking pan
  • toothpicks
  • microwave

Directions

  1. 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 16
  2. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
  3. For cake, preheat oven to 35
  4. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
  5. In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes.
  6. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon peel and extracts.
  7. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
  8. Pour into three greased and floured 9-in. round baking pans.
  9. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  10. 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.
  11. For frosting, in a large bowl, beat cream cheese and butter until fluffy.
  12. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
  13. To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer.
  14. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use).
  15. Spread frosting over sides of cake and pipe a shell border along the top and bottom edges.
  16. Garnish with raspberries if desired. Chill 1 hour.

Nutrition Facts

Calories822kcal
Protein4.35%
Fat30.08%
Carbs65.57%

Properties

Glycemic Index
47.1
Glycemic Load
52.66
Inflammation Score
-6
Nutrition Score
13.713913015697%

Flavonoids

Cyanidin
27.46mg
Petunidin
0.19mg
Delphinidin
0.79mg
Malvidin
0.08mg
Pelargonidin
0.59mg
Peonidin
0.07mg
Catechin
0.79mg
Epigallocatechin
0.28mg
Epicatechin
2.11mg
Epigallocatechin 3-gallate
0.32mg
Eriodictyol
0.59mg
Hesperetin
1.74mg
Naringenin
0.17mg
Kaempferol
0.04mg
Quercetin
0.67mg

Nutrients percent of daily need

Calories:821.69kcal
41.08%
Fat:28.09g
43.22%
Saturated Fat:15.24g
95.25%
Carbohydrates:137.77g
45.92%
Net Carbohydrates:132.7g
48.25%
Sugar:106.1g
117.88%
Cholesterol:158.39mg
52.8%
Sodium:457.45mg
19.89%
Alcohol:0.2g
100%
Alcohol %:0.08%
100%
Protein:9.14g
18.28%
Vitamin C:26.21mg
31.77%
Manganese:0.61mg
30.32%
Selenium:19.96µg
28.51%
Vitamin B2:0.38mg
22.31%
Folate:81.25µg
20.31%
Fiber:5.07g
20.28%
Vitamin A:904.77IU
18.1%
Phosphorus:172.4mg
17.24%
Vitamin B1:0.25mg
16.9%
Calcium:137.82mg
13.78%
Iron:2.4mg
13.31%
Vitamin E:1.82mg
12.16%
Vitamin B3:2mg
10.01%
Vitamin B5:0.92mg
9.19%
Copper:0.16mg
7.83%
Vitamin K:8.04µg
7.66%
Magnesium:29.59mg
7.4%
Potassium:254.3mg
7.27%
Zinc:0.98mg
6.5%
Vitamin B6:0.12mg
5.87%
Vitamin B12:0.31µg
5.21%
Vitamin D:0.52µg
3.49%
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