Nancy bathurst entered this cake in king arthur s great cake contest at the illinois state fair and was the winner of the grand prize. Components of lemon raspberry cake first up was this light and lemony layer cake with a sweet raspberry cake filling and simple vanilla buttercream. To make this moist lemon cake into a raspberry lemon cake i mix up my lemon batter as usual and then before baking i swirl in some dollops of raspberry filling and sprinkle in some fresh raspberries. Beat the remaining double cream place it to a piping bag and pipe cream rosettes on the cake squares. Creamy white cake layers are filled with raspberry buttercream and fresh raspberries and paired with a tangy yet sweet lemon curd.

Stir in the lemon juice butter and lemon zest. This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese frosting. So good you guys. Raspberry lemon cake tall and colorful this is a true special occasion cake. Lemon raspberry cake if you like lemons and raspberries you re going to love this lemon raspberry cake.

Lemon raspberry cake whether you re serving it at a birthday party shower or special dinner everyone will swoon over the look and taste of this elegant dessert. Steps 1 heat oven to 350 f 325 f for dark or nonstick pans. For lemon curd in a heavy saucepan beat eggs and sugar. You can use fresh or frozen raspberries. Spread of the filling on top and add the raspberries cover them with the remaining lemon curd filling and place the second cake slice on top.

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Refrigerate for about 2 3 hours before serving. Grease or lightly spray bottoms only of three 9 inch round cake. It s the perfect lemon raspberry dessert for mother s day or easter brunch. 3 bake 15 to 22 minutes or until toothpick. How to make lemon cake with raspberry filling 2 sticks unsalted butter at room temperature 2 cups truvía baking blend 4 extra large eggs at room temperature 1 3 cup grated lemon zest 3 to 4 large lemons 3 cups flour 1 2 teaspoon baking powder 1 2 teaspoon baking soda 1 teaspoon kosher salt 1 4.

The light and tender cake layers are made with fresh lemon zest and juice and tangy sour cream to balance out the sweetness. 2 in large bowl beat cake mix water oil and eggs with electric mixer on low speed 2 minutes do not overbeat. Raspberry filling for lemon cake the filling for this lemon cake is made with just four ingredients raspberries sugar cornstarch and lemon juice. Just before serving cut the cake into squares. Cook and stir over medium low heat for 15 minutes or until mixture is thickened and reaches 160.

Cool for 10 minutes. Cool for 10 minutes. The light and tender cake layers are made with fresh lemon zest and juice and tangy sour cream to balance out the sweetness. Refrigerate for about 2 3 hours before serving. Lemon raspberry cake whether you re serving it at a birthday party shower or special dinner everyone will swoon over the look and taste of this elegant dessert.

Cook and stir over medium low heat for 15 minutes or until mixture is thickened and reaches 160. Stir in the lemon juice butter and lemon zest. Nancy bathurst entered this cake in king arthur s great cake contest at the illinois state fair and was the winner of the grand prize.