Lemon Raspberry Cake

Lemon Raspberry Cake

Bursting with bright, fruity flavor, this moist loaf cake shows just how perfectly raspberry and lemon pair together. At its center is a tart, juicy raspberry jam that’s surprisingly easy to make. Halal-friendly and flavored with LorAnn Alcohol-Free Vanilla along with our Lemon and Raspberry Bakery Emulsions, this cake is as vibrant as it is delicious.

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Ingredients

FOR CAKE:
1 ½ cups (3 sticks) salted butter at room temperature
1 ½ cups sugar
1 tablespoon lemon zest
1 tablespoon LorAnn Alcohol-Free Vanilla Extract
1 tablespoon LorAnn Lemon Bakery Emulsion
6 eggs
2 ½ cups all-purpose flour
½ + ¼ teaspoon baking powder
1 tablespoons poppy seeds

FOR QUICK RASPBERRY JAM:
1 cup frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

FOR LEMON RASPBERRY GLAZE:
2 cups confectioners’ sugar
1 teaspoon LorAnn Lemon Bakery Emulsion
1 teaspoon LorAnn Raspberry Bakery Emulsion
2-4 tablespoons water or milk for thinning

Recipe PDF

Lemon Raspberry Cake
R0520.pdf Download PDF

Directions

FOR QUICK RASPBERRY GLAZE:

FOR CAKE:

1
For the quick raspberry jam, cook the frozen raspberries, sugar, and lemon juice over medium heat for 15 minutes. Transfer to a container and refrigerate until cooled.
2
Whisk together butter and sugar until pale and fluffy. Fold in lemon zest.
3
Add vanilla extract and lemon flavoring.
4
Add eggs one at a time and whisk until all eggs are incorporated.

FOR GLAZE:

FOR ASSEMBLY:

1
Pour Lemon Raspberry Glaze over cooled cake.
2
Decorate with whipped cream, fresh raspberries, and lemons. - optional

Products Used In This Recipe

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