Cake 47: Lemon Raspberry Cake

After the move I just plain did not have the brain power to come up with a new original or mashup recipe, so we borrowed recipes from my friends Martha Stewart and Betty Crocker this time around. My brother Cody did most of the heavy lifting, as he’s spending a lot of time learning new things in the kitchen with me lately, and it turned out just phenomenally. Really great stuff. I served this at my mom’s latest Scentsy party!

Lemon Raspberry Cake Recipe Ingredients

Courtesy of Martha Stewart

  • 1 cup butter, softened at room temperature
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 cups sugar, and 2 additional teaspoons sugar separately
  • 2 large eggs, 3 large egg yolks
  • 1/4 cup lemon juice, 2 tablespoons fresh lemon juice
  • 1 cup buttermilk

Lemon Raspberry Cake Recipe Directions

Preheat your oven to 350 degrees and prepare two 9-inch round cake pans. In one bowl, sift the flour, baking powder, baking soda and salt together, then whisk in the lemon zest. In your kitchen mixer, beat the softened butter and sugar for about two minutes until light and fluffy. Add in the eggs and egg yolks, one at a time, then beat in the 2 tablespoons of lemon juice. Alternate adding the dry ingredients (in 3 parts) and the buttermilk (in 2 parts), beginning and ending with the dry ingredients. Blend just until combined, do not overbeat. Divide the batter between the two pans and smooth it out with a rubber spatula. Bake about 32 to 35 minutes, or until your cake tester comes out clean and the cake just starts to pull away from the edges. Cool in pans. While they’re cooling, stir the 2 teaspoons of sugar and 2 tablespoons of lemon juice, then poke holes in the cake with a skewer and brush the lemon-sugar mixture over it. Cool completely before turning out of pans.

Lemon Buttercream Frosting Recipe & Raspberry Filling Ingredients

Courtesy of Betty Crocker

  • 1/2 cup raspberry preserves
  • 1 1/4 cups butter, softened at room temperature
  • 2 teaspoons grated lemon peel
  • 3 tablespoons fresh lemon juice
  • 3 1/2 cups powdered sugar

Lemon Buttercream Frosting Recipe Directions

In your kitchen mixer with the whisk attachment, beat the softened butter, lemon peel and lemon juice for about 30 seconds. Add the powdered sugar about a half cup at a time, whipping until light and fluffy. Crumb coat each cake layer with frosting and refrigerate for a bit. Add another layer of frosting, then top one layer with the raspberry preserves, going to about a half inch from the edges (so it doesn’t glorp out of the layers when you’re frosting). Stack the other layer on top, then frost the entire thing. Garnish with fresh raspberries and lemon peel (or a lemon twist if you’re lucky enough to have a cool zester thing and some talent).

Cake 24: Lemon Lavender Cake

After 24 weeks of baking cake recipes, I am just about tired of looking at cake, not gonna lie. I’m mostly just tired of the rich, creamy, chocolatey, gooey ones at this point in the exercise. I needed something lighter, fluffier and fruitier. Also, I needed to incorporate one of the ingredients you all recommended when I let you vote on the next ingredient – so I chose lavender because it’s a beautiful herb and ¬†goes dandily with lemon, right?

Luckily Penzey’s had lavender from France in stock today. They keep it behind the counter, I noticed. When I asked the nice lady why (I could see saffron, the most expensive spice in the world, to be hidden behind the counter – but not lavender) she said it’s because it’s a “by request only” herb, that they don’t carry in their catalog and sometimes don’t even have in stock.

Also, please notice the extra-awesome plate I got from Urban Outfitters and say nice things about it. Kthx. This is easily one of my top three favorite cakes I’ve made so far – it turned out absolutely perfect, moist, sour from the lemon but delicate and sweet with lavender and powdered sugar – phenomenal cake. I present to you, lavender lemon cake!

Lavender Lemon Cake Recipe Ingredients

  • 3 large lemons (yields 2 tablespoons of lemon zest, 0.25-cup lemon juice)
  • 1.75 cups all-purpose flour
  • 1.25 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5-cup butter, softened
  • 2 tablespoons lavender
  • 1.25 cups sugar
  • 3 large eggs
  • 2/3-cup milk
  • 1.5 tablespoons lemon extract
  • 2/3-cup ground almonds

Lavender Lemon Cake Recipe Directions

Preheat the oven to 325 degrees and prepare a springform pan. I lined the bottom with a circle of parchment paper and sprayed it with non-stick spray tonight. Zest the lemons until you have about 2 tablespoons of lemon zest to work with. Then juice the lemons to get about a half cup of fresh lemon juice for your glaze and set aside. Grind almonds in a food processor. (I’m not sure that nuts are its intended purpose, but I used the new Food network spice grinder my mom got me and it worked amazingly.) In a large bowl, sift together the flour, baking powder and salt, then whisk together gently just until mixed. In a separate bowl, combine the softened 0.5-cup of butter, lavender and sugar and beat (I used the KitchenAid with the paddle attachment) just until combined. Mix in the eggs one at a time on a low speed, just until blended – don’t overbeat. Add the dry ingredients mixture in about three parts, alternating with the milk. Mix in the lemon extract, lemon zest and ground almonds at the end. Always beat just until mixed – do not over-beat. Bake in your 325-degree oven for about 45 minutes, or until your cake tester (toothpick, skewer, knife, whatever) comes out clean. I used a smaller springform pan than I usually do, so it was thicker and I had to bake it about 10 minutes longer for it to set properly. You should get sort of a golden brown top that springs back when you press gently on it.

Lemon Glaze Recipe Ingredients

  • 0.25-cup lemon juice
  • 0.25-cup sugar

Lemon Glaze Recipe Directions

Heat the lemon juice, and sugar in a small saucepan over medium-high heat, and stir until the sugar is completely dissolved. (I used the extra lemon juice in my water for the rest of the night. I do love lemon water!) Gently poke some small holes in the top of the cake. Lightly brush the lemon glaze over the lavender lemon cake in the pan. Cool the cake in the pan for about 20 minutes. Carefully run a clean, sharp knife around the edge of the pan and release the outer ring. Let the cake finish cooling completely. When it is completely cooled, just prior to serving, dust with sifted powdered sugar, and garnish with a few lemon peel curls and fresh lavender in the center, if you like.

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