Want a change from chocolate cake? Try this elegant lemon cake...it's packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue-ribbon at an Alaska State Fair and it's definitely a winner with me.-Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 12 servings.
Number Of Ingredients 30
Steps:
- For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened., For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool., In a large bowl, cream beat butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in gelatin mixture, lemon juice, lemon zest and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition., Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes., 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., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until blended., To assemble, place one cake layer on a serving plate; spread with 6 tablespoons raspberry jam. Repeat. Top with remaining cake layer. Spread about 1/2 cup lemon curd over top of cake (save remaining curd for another use)., Spread frosting over sides of cake and pipe a shell border along the top and bottom edges. Garnish with raspberries if desired. Chill 1 hour.
Nutrition Facts : Calories 792 calories, Fat 32g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 386mg sodium, Carbohydrate 122g carbohydrate (97g sugars, Fiber 1g fiber), Protein 8g protein.
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Caroline Nzioka
[email protected]I'm not a big fan of cakes, but this one is an exception. It's so light and fluffy, and the raspberry and lemon flavors are perfectly balanced.
Elijah Ojo
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use fresh or frozen raspberries.
Simon Howard
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Ridam Dhami
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved it.
Adeyemi Akeem
[email protected]This cake was a bit too dense for my taste, but the flavor was still good.
Mathew Chirchir
[email protected]I'm not a fan of lemon desserts, but I really enjoyed this cake. The raspberry flavor really shines through.
Inno Ak's
[email protected]This cake is so moist and flavorful. I love the combination of raspberries and lemons.
joseph underwood
[email protected]I made this cake for my daughter's birthday party and it was a huge success! All the kids loved it.
Akhter Zaib
[email protected]This cake is perfect for summer gatherings. It's light and refreshing, and the raspberry and lemon flavors are so vibrant.
Enzo Hilary
[email protected]I'm allergic to nuts, so I substituted the walnuts with chopped pecans. The cake was still delicious.
Feras Haddad
[email protected]I had some trouble finding fresh raspberries, so I used frozen ones instead. The cake still turned out great.
Meagan Mutandwa
[email protected]This cake was a little too sweet for my taste, but it was still very good.
Linqing Peng
[email protected]I'm not a big baker, but this cake was so simple to make and it turned out so delicious. My husband and kids loved it!
Vincent Alex
[email protected]This cake is so easy to make and it always turns out perfectly. I love the bright and cheerful flavor of the raspberries and lemons.
Abdilaahi Raage
[email protected]I made this cake for a potluck and it was gone in minutes! Everyone loved it.
Arif Khan
[email protected]This cake was a huge hit with my family and friends! The raspberry and lemon flavors were perfectly balanced, and the cake was moist and fluffy. I will definitely be making this again.