Cakes

Lemon Raspberry Cake

Cake:
3 cups (750 mL) all-purpose flour
1 Tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) butter
2 cups (500 mL) sugar
4 large eggs
1 Tbsp (15 mL) lemon extract
Zest of 1 lemon
1 2/3 cups (150 mL) milk,1% m.f.
1 cup (250 mL) raspberry jam
2 cups (500 mL) raspberries, for garnish

Icing:
1 pkg (250g) cream cheese, softened
1/4 cup (50 mL) butter, softened
4 1/2 - 5 cups (1.125 - 1.250 L) icing sugar*
2 tsp (10 mL) lemon extract
Zest of 1 lemon

Candied Lemon Slices:
1 large lemon
1 cup (250 mL) sugar

For the Cake:

Adjust oven rack to middle position and heat oven to 350°F (175°C). Spray two 9-inch round cake pans with cooking spray, line with parchment paper, and spray parchment. Whisk flour, baking powder, and salt together in medium bowl; set aside.

Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add lemon extract and zest and beat until incorporated.

Reduce speed to low and add flour mixture in 3 additions, alternating with milk in 2 additions, scraping down bowl as needed. Give batter final stir by hand.

Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, 35 to 40 minutes, rotating pans halfway through baking.

Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

For the Icing:

With electric mixer, beat cream cheese and butter together on medium-high speed until creamy, about 2 minutes. Adding one cup at a time, add 4 cups icing sugar and beat after each addition until incorporated, about 30 seconds, using additional ½ cup icing sugar to reach desired consistency if needed. Add lemon extract and zest and beat until incorporated.

For the Candied Lemon Slices:***

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve. (Lemon slices can be stored in an airtight container at room temperature up to 1 day).

***Alternatively, slice 1 large lemon to use as cake garnish in place of the candied lemon slices.

Assembly:

When cakes are cooled, place one cake layer on a serving plate or cake stand. Spread raspberry jam over cake layer. Top with second cake layer and spread top and sides of cake with the icing. Garnish cake with raspberries and candied lemon slices (or fresh lemon slices) before serving.

Makes 20 servings

Nutrients per serving:
Calories 530 
Fat 17 g
Carbohydrate 89.5 g
Fibre 1.5 g
Protein 5 g
Sodium 259 mg

* 4 ½ cups icing sugar used for analysis