Lemon Cake Raspberry Marble

Lemon cake with lemon curd and raspberry buttercream marble cake with raspberry preserves and chocolate mousse.

Lemon cake raspberry marble. This pound cake recipe as you ll see below couldn t be simpler to make. In a separate bowl mix 1 1 4 cups sugar the egg yolks and the vanilla extract beating until the mixture is light and fluffy. For the lemon cake. Place sugar in a small bowl with lemon zest.

The cake is frosted and filled with my go to easy buttercream frosting topped with more raspberry filling for the drip. Add the flour to the mixture alternating with the oil stirring constantly. After you have the lemon cake batter in the pan and the cream cheese mixture prepared it s simple. 280 grams 2 cups all purpose flour.

10 grams 2 tsp. 1 3 cup freshly squeezed lemon juice. Cook for about 5 10 minutes stirring frequently until the raspberries have broken down and the mixture has thickened slightly. The crumb is light buttery.

Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant. For the lemon cake. Use a butter knife or metal wooden skewer to make loose vertical zig zags from one end of the pan to the other. Sift the flour baking powder and cornstarch into a mixing bowl.

Raspberry lemon marble cake. Preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan. 4 large eggs at room temperature. Whisk the flour baking powder and salt together in a large bowl set aside.

Layer a tangy lemon batter with a zippy pink raspberry batter and give them a swirl to create this lemon raspberry marble bundt cake. It s pretty easy to get that fancy marble swirl in a cake. 1 cup sour cream for nondairy cake use coconut milk 80 ml. 1 2 cup vegetable oil.

Preheat oven to 350 f. Zest of 2 small lemons. Add egg and mix until completely incorporated. Add sugar mixture to the butter and cream until light and fluffy about 3 minutes.

You ll find our deliciously fruity take on this classic 1 2 3 4 pound cake recipe below complete with a splash of tartness from the lemon juice a scoop of raspberry jam and an added flavor boost from extracts and a lovely lemon glaze. Place room temperature butter in a mixing bowl. However we thought that it. The lemon raspberry glaze adds even more tart sweetness or just sprinkle with a little powdered sugar to serve.

This fresh lemon raspberry cake is packed full of lemon flavor but my favorite part is the fresh raspberry filling swirled throughout the cake and the yummy bites of raspberries. With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high speed until creamy about 1 minute. Place the raspberries and sugar into a saucepan over medium heat and bring to the boil. Instructions for the raspberry swirl.