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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 oz.) unsalted butter at room temperature
1 1/3 cups granulated sugar
Zest of 1 lemon, colored part only
2 large eggs, at room temperature
1 cup sour cream at room temperature
juice of 1 lemon
1/2 cup best-quality raspberry am
1 teaspoon water
8 oz. heavy whipping cream, chilled
1 teaspoon sugar
6 oz. fresh raspberries, washed and dried gently
Preheat the oven to 350 degrees F, with a rack in the center of the oven space.
Butter a 9 1/2 x 5-inch loaf pan, dust with flour, and tap out the extra flour. Set aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer, beat the butter in a large bowl. While the butter is creaming, rub the lemon zest into the sugar in another bowl. Add the sugar to the butter and continue beating at medium speed for 3 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition for about a minute. Reduce mixer speed to low and add the sour cream and the lemon juice. Mix for a minute to fully combine. With the mixer still on low speed, add the dry ingredients and continue mixing only until most of the dry ingredients have been incorporated into the batter. Use a spatula to scrape down the sides and beater and to finish blending any remaining dry ingredients into the batter. Use the spatula to put the batter into the prepared pan and spread it evenly.
Bake for about 60 minutes, checking at 45 minutes to see if the top is getting too brown. If it is, tent with foil loosely. When cake is done a knife inserted into the center will come out clean. Remove from the oven and let cool on a rack for 5 minutes, then turn out of the pan onto the rack. Cool to room temperature.
Heat the jam and water over low heat or in the microwave just until boiling, stirring to combine. Let cool.
Slice the cake into three layers. Place the bottom layer on a rectangular cake or board and spread half the jam mixture over the layer (1/4 cup). Top with the next layer and repeat with the rest of the jam. Top with the final layer. Chill in the 'fridge while whipping the cream.
Whip the cream at high speed in a chilled bowl with chilled beaters, adding the sugar after the cream has started to thicken (I drape a tea towel over the mixer at the beginning to stop spattering, then remove it when the cream starts to thicken). When the cream is thick enough to hold its shape use an offset spatula to frost the sides and then the top of the cake, swirling if you like. Take the prepared raspberries and decorate the top of the cake. Chill finished cake for at least an hour to firm everything up.
To serve, cut with serrated knife. Makes 12 servings.
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LEMON AND RASPBERRY PERSONAL PARTY CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups + 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks (8 oz.) unsalted butter at room temperature
1 1/3 cups granulated sugar
Zest of 1 lemon, colored part only
2 large eggs, at room temperature
1 cup sour cream at room temperature
juice of 1 lemon
1/2 cup best-quality raspberry am
1 teaspoon water
8 oz. heavy whipping cream, chilled
1 teaspoon sugar
6 oz. fresh raspberries, washed and dried gently
Preheat the oven to 350 degrees F, with a rack in the center of the oven space.
Butter a 9 1/2 x 5-inch loaf pan, dust with flour, and tap out the extra flour. Set aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer, beat the butter in a large bowl. While the butter is creaming, rub the lemon zest into the sugar in another bowl. Add the sugar to the butter and continue beating at medium speed for 3 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition for about a minute. Reduce mixer speed to low and add the sour cream and the lemon juice. Mix for a minute to fully combine. With the mixer still on low speed, add the dry ingredients and continue mixing only until most of the dry ingredients have been incorporated into the batter. Use a spatula to scrape down the sides and beater and to finish blending any remaining dry ingredients into the batter. Use the spatula to put the batter into the prepared pan and spread it evenly.
Bake for about 60 minutes, checking at 45 minutes to see if the top is getting too brown. If it is, tent with foil loosely. When cake is done a knife inserted into the center will come out clean. Remove from the oven and let cool on a rack for 5 minutes, then turn out of the pan onto the rack. Cool to room temperature.
Heat the jam and water over low heat or in the microwave just until boiling, stirring to combine. Let cool.
Slice the cake into three layers. Place the bottom layer on a rectangular cake or board and spread half the jam mixture over the layer (1/4 cup). Top with the next layer and repeat with the rest of the jam. Top with the final layer. Chill in the 'fridge while whipping the cream.
Whip the cream at high speed in a chilled bowl with chilled beaters, adding the sugar after the cream has started to thicken (I drape a tea towel over the mixer at the beginning to stop spattering, then remove it when the cream starts to thicken). When the cream is thick enough to hold its shape use an offset spatula to frost the sides and then the top of the cake, swirling if you like. Take the prepared raspberries and decorate the top of the cake. Chill finished cake for at least an hour to firm everything up.
To serve, cut with serrated knife. Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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