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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ricardo Edwards
[email protected]I made this cake with fresh raspberries and it was amazing. I can't wait to try it with other berries, like blueberries or strawberries.
Mado Khalil
[email protected]This cake is so moist and fluffy. It's the perfect texture for a summer cake.
okhuoya godwin
[email protected]I'm not a huge fan of raspberries, but I loved this cake. The lemon flavor really balances out the sweetness of the raspberries.
man vector Yt
[email protected]This cake is perfect for any occasion. I've made it for birthdays, parties, and even just for a weekend treat.
Alice Alice
[email protected]I love the combination of raspberries and lemon in this cake. It's a unique and refreshing flavor that I haven't found in any other cake.
Shirley Gurney
[email protected]This cake is easy to make and it turns out perfect every time. I've made it several times now, and it's always a hit.
Aurelio Rios II
[email protected]The lemon flavor in this cake is perfect. It's not too tart, and it really complements the raspberries.
Nobuhle Mabaso
[email protected]This cake is so moist and fluffy. It's like eating a cloud.
Wajid Raza
[email protected]I love the way this cake looks. It's so pretty and delicate.
Jehan Matar
[email protected]This cake is perfect for a special occasion. It's elegant and delicious, and it's sure to impress your guests.
Trisha McGraw
[email protected]I've never made a cake from scratch before, but this recipe was easy to follow. I'm so glad I tried it, because this cake is amazing.
Omar Ahmed Magdy
[email protected]This cake is a little bit time-consuming to make, but it's worth it. The end result is a beautiful and delicious cake that everyone will love.
Caysee Leigh
[email protected]I made this cake with fresh raspberries and it was amazing. I can't wait to try it with other berries, like blueberries or strawberries.
Imran 33
[email protected]This cake is so moist and fluffy. It's the perfect texture for a summer cake.
Roelene Petersen
[email protected]I'm not a huge fan of raspberries, but I loved this cake. The lemon flavor really balances out the sweetness of the raspberries.
M Muji
[email protected]This cake is perfect for any occasion. I've made it for birthdays, parties, and even just for a weekend treat.
Maciu Tuivuniwai
[email protected]I love the combination of raspberries and lemon in this cake. It's a unique and refreshing flavor that I haven't found in any other cake.
Bab
[email protected]This cake is easy to make and turns out perfect every time. I've made it several times now, and it's always a crowd-pleaser.
Sabuj Hasab
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it, and I got several requests for the recipe. I highly recommend this cake.
Lena Jakupi
[email protected]This cake was so delicious! The raspberries and lemon were a perfect combination, and the cake was moist and fluffy. I will definitely be making this again.