Lemon Cake Raspberry Marble

Sift the flour baking powder and cornstarch into a mixing bowl.

Lemon cake raspberry marble.

The cake is frosted and filled with my go to easy buttercream frosting topped with more raspberry filling for the drip. Raspberry lemon marble cake. 1 3 cup freshly squeezed lemon juice. Add dollops of the cream cheese mixture on top of the lemon cake batter.

For the lemon cake. 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. Zest of 2 small lemons. For the lemon cake.

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. 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. It s pretty easy to get that fancy marble swirl in a cake. The crumb is light buttery.

The lemon raspberry glaze adds even more tart sweetness or just sprinkle with a little powdered sugar to serve. This pound cake recipe as you ll see below couldn t be simpler to make. Use a butter knife or metal wooden skewer to make loose vertical zig zags from one end of the pan to the other. However we thought that it.

Add the flour to the mixture alternating with the oil stirring constantly. Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant. 200 grams 1 cup sugar. Preheat oven to 350 f.

Add sugar mixture to the butter and cream until light and fluffy about 3 minutes. Place the raspberries and sugar into a saucepan over medium heat and bring to the boil. 1 2 cup vegetable oil. 4 large eggs at room temperature.

Lemon cake with lemon curd and raspberry buttercream marble cake with raspberry preserves and chocolate mousse. 10 grams 2 tsp. Round cakes are 3 layers with 2 layers of filling. Preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan.

Cook for about 5 10 minutes stirring frequently until the raspberries have broken down and the mixture has thickened slightly. 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. 1 cup sour cream for nondairy cake use coconut milk 80 ml. 280 grams 2 cups all purpose flour.

Add egg and mix until completely incorporated. Place sugar in a small bowl with lemon zest. Instructions for the raspberry swirl. Layer a tangy lemon batter with a zippy pink raspberry batter and give them a swirl to create this lemon raspberry marble bundt cake.