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Lemon Raspberry Cake


I love to bake. Cakes are my favorite things to bake. I have made cakes for family and friends for many occasions. I have made Peter's birthday cake every year so far. I can also say, without a doubt, that this cake is the best cake I have ever made. No if's, and's, or but's. It's truly the best tasting cake I have ever made and definitely in the top 5 I have ever eaten. It has several steps, but they are worth it. My sister suggested that it become my signature cake - it is THAT good. I found it online at Southern Living, a lifestyle magazine aimed at folks like me that call the Southeastern United States home.


Ingredients: salted butter, sugar, lemon zest, lemon juice, eggs, flour, baking powder, salt, sour cream, raspberries, cream cheese, whipping cream

Step 1: Preheat oven to 350°F and grease and flour 2 (8-inch) round cake pans. Step 2: Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. (I only have a hand mixer with limited attachments, so I made do with what I had. It turned out just fine.) Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Beat in lemon zest. Add eggs 1 at a time, beating until just blended after each addition. Step 3: Whisk together flour, baking powder, and salt in a bowl. Step 4: Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition. Beat in lemon juice. Step 5: Divide batter evenly between prepared pans; spread evenly in pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 22 to 26 minutes. Step 6: Let cool in pans on wire racks 10 minutes. Remove cakes from pans, and let cool completely on wire racks, about 1 hour. Step 7: Process 1/2 cup raspberries in a blender or food processor until completely smooth, about 1 minute. Spoon pureed raspberries into a fine mesh strainer set over a small bowl; press raspberries using the back of a spoon to strain juices. Set raspberry juice aside. Discard solids. Step 8: Beat cream cheese and 6 tablespoons of the sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add 2 tablespoons raspberry juice; beat until combined. (Discard remaining raspberry juice, or reserve for another use.) Step 9: Beat whipping cream and lemon juice with an electric mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add remaining 6 tablespoons sugar, beating until stiff peaks form, about 5 minutes. Step 10: Fold half of the whipped cream mixture into cream cheese mixture; fold in remaining whipped cream mixture. Step 11: To assemble: place 1 cake layer on a serving plate or a cake stand; spread with some of the frosting to a 1/2-inch depth. Cover frosted cake layer with 1 1/2 cups raspberries, flat sides down, leaving a 1/2-inch border. Spread some of the frosting over raspberry layer to a depth of 1/2 inch. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Decorate with whole or halved raspberries. (I also used some of my leftover lemon zest as decor.)

Recipe:


Lemon Raspberry Cake


Cake Layers:

Vegetable shortening, for greasing pans

1 cup salted butter, softened

1 1/2 cups granulated sugar

1 tablespoon lemon zest, plus 2 Tbsp. fresh juice (from 1 large lemon), divided

4 large eggs

2 cups all-purpose flour, plus more for pans

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 (8-oz.) container sour cream

Frosting:

1/2 cup fresh raspberries

1 (8-oz.) package cream cheese, softened

12 tablespoons granulated sugar, divided

2 cups heavy whipping cream

1 tablespoon fresh lemon juice (from 1 small lemon)

Additional Ingredient:

1 1/2 cups fresh raspberries, plus whole or halved for decoration


Preheat oven to 350°F and grease and flour 2 (8-inch) round cake pans. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Beat in lemon zest. Add eggs 1 at a time, beating until just blended after each addition. Whisk together flour, baking powder, and salt in a bowl. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating on low speed until just blended after each addition. Beat in lemon juice. Divide batter evenly between prepared pans; spread evenly in pans. Bake in preheated oven until a wooden pick inserted in centers of cakes comes out clean, 22 to 26 minutes. Let cool in pans on wire racks 10 minutes. Remove cakes from pans, and let cool completely on wire racks, about 1 hour. Process 1/2 cup raspberries in a blender or food processor until completely smooth, about 1 minute. Spoon pureed raspberries into a fine mesh strainer set over a small bowl; press raspberries using the back of a spoon to strain juices. Set raspberry juice aside. Discard solids. Beat cream cheese and 6 tablespoons of the sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until smooth, about 2 minutes. Add 2 tablespoons raspberry juice; beat until combined. (Discard remaining raspberry juice, or reserve for another use.) Beat whipping cream and lemon juice with an electric mixer fitted with a whisk attachment on medium speed until foamy, about 30 seconds. Increase speed to medium-high; slowly add remaining 6 tablespoons sugar, beating until stiff peaks form, about 5 minutes. Fold half of the whipped cream mixture into cream cheese mixture; fold in remaining whipped cream mixture. To assemble: place 1 cake layer on a serving plate or a cake stand; spread with some of the frosting to a 1/2-inch depth. Cover frosted cake layer with 1 1/2 cups raspberries, flat sides down, leaving a 1/2-inch border. Spread some of the frosting over raspberry layer to a depth of 1/2 inch. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Decorate with whole or halved raspberries.


Source: Southern Living Magazine https://www.southernliving.com/recipes/lemon-raspberry-cake January 2020



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