When life gives you lemons…make a fluffy lemon and raspberry swirled cake topped with a tangy lemon buttercream frosting and garnished with sparkly sugar crystals, fresh lemons and candied lemon peel.
It’s been a hot minute since I posted.
For me, with so much going on these days, I simply can’t seem to find the time or space to sit down and put words to a recipe.
Oh yes, I have baked and cooked. A lot.
Probably more than ever.
But somehow my brain is not connecting.
Here is what happens. I bake something.
I try to take photos before the hubs and son gobble up what I have made.
If that doesn’t happen, and I’m lucky enough to make the recipe again, I quickly get my camera and snap a few pix.
When I have a little extra time, which seems to be never, I edit the photos.
Lastly comes the words…and that seems to been the hardest for me recently.
And this is why this post is so late!
Usually during the month of June, we have a busy month filled with lots of annual celebrations.
This year was no exception, however we did not really celebrate like we normally do.
It was my 24th Wedding Anniversary.
It was my birthday.
It was my dad’s birthday.
It was Father’s Day.
We celebrated our anniversary quietly together with a delicious meal at home.
We sat outside on the warm summer night by our pool and enjoyed each other’s company and the simple pleasures.
We ended our evening with a big slice of this delicious Lemon Raspberry Cake.
This cake was amazing, and the creamy thick lemony frosting was my favorite! Truth be told, swirling the lemon and raspberry cake batters did not really work for me — but the flavor hit the spot!
Even though did not come out perfect or as planned, the lemon-raspberry combination was addicting.
Just remember, don’t be tough on yourself. Embrace and celebrate your creations with your loved ones and treasure these moments together.
LEMON RASPBERRY SHEET CAKE
By: Sheila | Sweet Baked Life
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1-1/2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 3/4 cup raspberry jam
Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 1 pound (about 4 cups) confectioners sugar
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
- 4 tablespoons heavy cream (or milk)
Sugar crystal sprinkles, sliced lemons, candied lemon peel* and flowers for garnish
Instructions
- Heat your oven to 350 degrees. Prepare a 9×13-inch baking dish by using non-stick spray, line with parchment paper, spray again and set aside.
- In a medium bowl, whisk together four, baking powder and salt and set aside.
- In a large bowl of a stand-mixer with the paddle attachment, add the butter and sugar and beat on medium-speed until combined, about 2 minutes. Add eggs, one at a time until blended. Reduce speed to low and add flour mixture and milk alternately and mix until fully incorporated.
- Pour 1/2 of the batter into a separate bowl. To one of the bowls add the lemon juice and the zest of one lemon and stir until combined. To the other bowl, add the raspberry jam and stir until combined.
- Add the lemon batter into the prepared pan and smooth the top. Then pour the raspberry batter over the top and smooth with an offset spatula. Using the spatula or a knife, swirl the raspberry layer into the lemon layer. Bake for approximately 40-50 minutes, or until the top is golden brown and when a toothpick inserted into the middle comes out clean.
- Cool the cake in the dish on a wire rack for 30 minutes. Then gently life the cake out of the dish using the parchment paper and place on the rack to cool completely.
- Make the frosting while the cake is cooling: In a large bowl of a stand mixer with the paddle attachment, whip the butter on high-speed for about 3 minutes – until light and fluffy. Occasionally scrape down the sides with a rubber spatula. Then, with the mixer on low-speed, add the confectioners sugar, lemon juice, and cream. Turn up the speed to medium-high and beat until fluffy, about 3 minutes. If the frosting is too thick add a bit more lemon juice or if its too thin add a bit more confectioners sugar. When you get the frosting to the consistency you like, stir in the lemon zest.
- To assemble the cake: when the cake is completely cool, transfer to a serving platter. Add the frosting to the top and spread to an even layer with an offset spatula. Garnish with crystal sugar sprinkles, sliced lemons, candied lemon peel* and flowers. Slice and serve!
*To make candied lemon peel: use a vegetable peeler to remove the peel vertically from the lemon. Only remove the lemon part, do not use the white pith. Cut the peels in vertical strips. in a small saucepan, add the peels and 2 cups of cold water. Bring water to boil, then strain the peels and repeat the process twice. To the empty saucepan add 1 cup of sugar and 1 cup of water and whisk on medium heat until the sugar dissolves. Add the peels and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for about 10-15 minutes, until the peels are tender. Strain the peels and let cool. Add 1/2 cup sugar to medium bowl, add the peels and toss until coated. Remove the peels, one at a time, and gently shaking the off the excess sugar. Place on a rack until the peels have hardened, then store in an airtight container until ready to use. Can be stored for 1-2 weeks.
So, celebrate the sweetness of the summer by indulging with this refreshing Lemon Raspberry Cake!
Sweetly,
Sweet Baked Life 