Tag Archives: lemon

Mother’s Day Dessert! Raspberry Lemon Cake

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Until I moved away from my grandmother, I would make it a point to surprise her with not only a complete dinner, but also a nice dessert. Every year, I would come up with a new dessert to treat the woman who raised me and it had to be good =) This was one of her favorites and she asked for it this year as well. One great thing about this dessert is how light it is!

Ingredients:

  • 1 package (18-1/4 ounces) lemon cake mix
  • 2 eggs
  • 1 egg white
  • 1-1/4 cups water
  • 1/4 cup unsweetened applesauce

FROSTING:

  • 2 cups confectioners’ sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 to 3 tablespoons fat-free milk
  • 1/2 cup 100% raspberry spreadable fruit

 

  • Combine the cake mix, eggs, egg white, water and applesauce then beat on low speed for around 30 seconds. Turn the mixer on medium and beat for 2 minutes. Pour into two 9 inch round baking pans coated with cooking spray and lined with a parchment round of the same size.
  •    Bake at 350 degrees for 20-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans to cool completely.
  •    For frosting, beat first four frosting ingredients until smooth. Then beat in enough milk to reach a thick, but spreadable consistency.
  •    Place one cake layer on a serving plate and spread with the spreadable fruit. Put the second layer on top of the first, making sure to line it up and frost top of cake.
  • **For a nice garnish, candy some lemon peel, sugar some raspberries and pile on the top of the frosting.**

**Photo is the property  of Taste of Home I don’t own the rights to this photo** 

In honor of NATIONAL SPONGE CAKE DAY – Lemon Sponge Cake

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Today is National Sponge Cake day and in honor of that, I am posting my favorite lemon sponge cake recipe!

 

Ingredients

-6 eggs
-1 cup sugar
-2 tablespoons fresh lemon juice
-zest from 1 lemon
-1 cup all purpose flour
-1/4 teaspoon salt
-1/2 cup chopped pecans or walnuts

 

Preheat oven to 325°F. Beat yolks of eggs until thick and lemon colored. Gradually beat in the sugar, grated lemon rind, and juice. Fold in half of the stiffly beaten egg whites. Cut in sifted flour and salt, add nuts, and remaining egg whites. Bake in a slow oven for about one hour or until toothpick inserted in center of cake comes out nearly clean.