RASPBERRY LEMON CAKE RECIPE: HOW TO MAKE IT
Want a change from chocolate cake? Try this elegant cake packed with refreshing lemon flavor, from the cake to the homemade lemon curd and creamy frosting. It won a blue ribbon at the Alaska State Fair and it's definitely a winner with me. —Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 01 hours 15 minutes
Cook Time 20 minutes
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. Press plastic wrap onto the surface of the curd 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 butter, oil and 1-1/2 cups sugar until blended, about 5 minutes. Add eggs, 1 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 batter into 3 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 cake layers with a fork; pour lemonade mixture over tops. 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 1 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, FatContent 32g fat (15g saturated fat), CholesterolContent 148mg cholesterol, SodiumContent 386mg sodium, CarbohydrateContent 122g carbohydrate (97g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
LEMON SUGAR COOKIES RECIPE: HOW TO MAKE IT
These are my favorite sugar cookies. The lemon adds a unique flavor. They sure are good with coffee when company comes. —Eula Forbes, Wagoner, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield about 11 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugars and oil until blended. Beat in eggs and extract. Combine flour, baking soda and cream of tartar; stir into butter mixture (dough will be stiff)., Roll into 1-in. balls; place 2 in. apart on ungreased baking sheets. Press with bottom of a glass dipped in water, then in sugar. Bake 10 minutes or until edges are lightly browned.
Nutrition Facts : Calories 106 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 49mg sodium, CarbohydrateContent 11g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
More about "lemon extract oil recipes"
LEMON ROULADE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dessert
Calories 337 calories per serving
- To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.
LEMON ROULADE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 55 minutes
Category Dessert
Calories 337 calories per serving
- To make the filling, mix the mascarpone with the icing sugar and lemon juice. Once cooled, unroll the sponge and remove the baking parchment. Spread the mascarpone over the inside of the sponge, top with blobs of lemon curd, then re-roll, dust with a little icing sugar and serve. Will keep in the fridge for 2 days.
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