Thursday, June 24, 2010

Berry Lemon Cake

I feel like this blog is turning into What's for Dessert, but hey that's what happens when I'm pregnant. This cake is moist and delicious, with the tangy lemon filling and sweet raspberries.  A serious winner.  It would be a great addition to your July 4th celebration, or for any summer festivity.  If you want to make it easier, just use a lemon cake mix, buy lemon curd and mix it with some whipped cream, and use store-bought frosting.  It won't be as good but will do in a pinch.

Berry Lemon Cake

Cake Ingredients:
1 lemon cake mix
1 3/4 cup water
1/3 cup oil
4 eggs
1/2 package lemon pudding mix
1 cup flour
1 cup sugar
1 tsp vanilla
1 tsp baking powder

Preheat oven to 350F.  Grease 3- 8" or 9" round cake pans.  Mix all ingredients in a large mixing bowl on low for 30 seconds, then on high for 2 minutes.  Pour evenly into pans, and bake for 25-30 minutes.  After baking, let sit in pans for 10 minutes, then remove from pans and cool completely.

Lemon Filling Ingredients:
1/2 cup lemon juice and 1 T lemon zest (use about 3 lemons total)
1 T cornstarch
6 T butter, cut into pieces
3/4 cup sugar
4 large egg yolks
1/2 cup whipping cream, whipped

In a small saucepan whisk together cornstarch, lemon juice, and zest.  Add sugar and butter, and heat over high heat until boiling, stirring constantly.  Boil 1 minute, stirring constantly.  Pour half of the lemon mixture into the egg yolks, whisking vigourously, then return yolks and lemon mixture back to the pan and whisk entire mixture together.  Turn heat to low and whisk an additional 3 minutes, or until nice and thick.  Pour lemon curd into a small bowl, cover with plastic wrap, and let cool in the refrigerator at least 3 hours or up to 3 days.
Just before using, fold whipped cream into lemon curd until combined.

Raspberry Filling Ingredients:
1 1/2 cups fresh raspberries
1 T sugar

Mix raspberries and sugar in a small bowl with a fork, mashing the berries until they are mostly broken down.

Fluffy White Frosting Ingredients:
2 egg whites
1 cup sugar
1/4 cup water
2 t lemon juice
1 t light corn syrup
1/4 tsp cream of tartar

In a medium bowl set over a medium saucepan filled with 1" of simmering water (bowl should be about 2" above water), beat egg whites, 1/4 cup water, lemon juice, corn syrup, and cream of tarter.  Use a hand mixer and beat on high for about 7 minutes, or until soft peaks form and the mixture reaches 160F on a candy thermometer.  Remove from heat and beat mixture until stiff glossy peaks form, about 5-10 minutes longer.  Makes about 3 cups frosting.

To Assemble the Cake:
Even out the cake layers if necessary.  Place the bottom layer on a plate, then add raspberry filling.  Top with the middle cake layer, then spread the lemon filling on the middle layer (you will probably have extra lemon filling).  Top with the final cake layer.  Frost sides and top of cake, and decorate as desired.  Serves 8-12.

1 comment:

mamabealadventures said...

I would put both filling between each of the layers. First the raspberry then the lemon. This way you get a better distribution of flavors through the whole cake.