 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
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 Ingredients:
3 eggs |
3/4 cup sugar |
1/2 cup lemon juice |
1/4 cup butter, cubed |
1 tablespoon grated lemon peel |
cake: |
1 package (3 ounces) lemon gelatin |
1/2 cup boiling water |
1/2 cup butter, softened |
1/2 cup canola oil |
1-3/4 cups sugar, divided |
4 eggs |
1/2 cup lemon juice |
4 teaspoons grated lemon peel |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
2-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup evaporated milk |
3/4 cup thawed lemonade concentrate |
frosting: |
2 packages (3 ounces each) cream cheese, softened |
6 tablespoons butter, softened |
3-3/4 to 4 cups confectioners' sugar |
4-1/2 teaspoons lemon juice |
1-1/2 teaspoons grated lemon peel |
3/4 teaspoon vanilla extract |
3/4 cup seedless raspberry jam |
fresh raspberries, optional |
Directions:
1. For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel. 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.
2. For cake, preheat oven to 350°. In a small bowl, dissolve gelatin in boiling water; set aside to cool.
3. 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 peel and extracts. Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.
4. Pour into three greased and floured 9-in. round baking pans. Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. 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.
6. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, lemon juice, lemon peel and vanilla; beat until blended.
7. 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).
8. 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. Yield: 12 servings.
|
|