Lemon-Raspberry Cake

12 Oct

Hello Everyone,

I made this cake a couple of years ago for the sate fair. I won 1st place and on the back of the tag the judge wrote WOW, very fancy cake! I thought it was funny!! I didn’t think it was fancy just tasted really good!! πŸ™‚

Now this frosting a cooked frosting. It’s really not that hard to make once you have made it. It’s took me a couple of times to get it right. Don’t make on a humid or rainy day, as it will not set up properly. Humidity will affect the frosting, it’s just like candy making. I live in an area where it’s a dry heat most of the time and normally don’t have a lot of trouble making this frosting or candy.. Give a try!!

For the cake:

2-1/4 cups all-purpose flour

1-2/3 cups granulated sugar

2/3 cup shortening

1-1/4 cups whole milk

3-1/2 tsp. baking powder

1 tsp. salt

1 tsp. lemon extract

5 egg whites

2 tblsp. lemon zest

Heat oven to 350 degrees, grease and flour 2, 8 or 9-inch round cake pans. Beat flour, sugar, shortening, milk, baking powder, salt, and lemon extract in a large bowl constantly, until blended, about 30 seconds. Beat on high-speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high-speed, scraping bowl occasionally, 2 minutes. Fold in lemon zest. Pour batter into prepared cake pans and bake for 30-35 minutes, or until cake tester comes out clean. Cool in pans for 10 minutes, then invert onto a wire rack and cool completely.

Lemon Filling:

3/4 cup granulated sugar

3 tbsp. cornstarch

1/4 tsp. salt

3/4 cup water

1 tsp. lemon zest

1 tbsp. butter

1/3 cup lemon juice

2 drops yellow food coloring, optional

Mix sugar, cornstarch, and salt in a saucepan. Stir in water gradually. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 5 minutes. Remove from heat; add lemon zest and butter. Stir in lemon juice and food coloring; cool in refrigerator cover top of filling with plastic wrap, (I mean place plastic wrap right on top of filling, that way you don’t get a skin than can form on the top of filling.)

Fluffy Lemon Frosting:

1/2 granulated sugar

1/4 cup light corn syrup

2 tbsp. water

2 large egg whites

1/4 tsp. lemon zest

1 tbsp. lemon juice

6-8 drops yellow food coloring

Mix sugar, corn syrup, and water in saucepan. Cover and heat to a rolling boil over medium heat. Uncover and boil rapidly until candy thermometer registers 242 degrees or until a small ball dropped into very cold water forms a firm ball that holds its shape until pressed. As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in a thin stream into egg whites, beating constantly on medium speed. Beat on high until stiff peaks form. Beat in lemon zest, juice, and food coloring.

Raspberry jam or jelly

To assemble cake:

Torte each cake layer in half, spread with 1 tablespoon of raspberry jam, then spread with about 1/4 cup of lemon filling. Repeat with each cake layer. Frost top and sides with lemon frosting, if you feel it’s too much frosting you can save some for another use or just eat by the spoonful, like I do sometimes! πŸ™‚ Also if you have extra lemon filling, I spread a the rest on top of the frosting for extra flavor..

Until next time…

Amanda πŸ™‚

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Posted by on October 12, 2011 in Cakes


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