Raspberry-Lemon Cream Cake

Raspberry-Lemon Cream Cake with Cream Cheese and Lemon Curd

Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

This Raspberry-Lemon Cream Cake is a delightful and refreshing dessert that is perfect for any occasion. The combination of tangy lemon curd, sweet raspberries, and creamy frosting creates a delicious treat that will impress your guests.

History

The Raspberry-Lemon Cream Cake is a modern twist on the classic pound cake. The addition of lemon curd and raspberries adds a burst of flavor and freshness to the traditional dessert. This recipe is perfect for those who love a combination of sweet and tangy flavors.

Ingredients

2 oz (57 g) of softened cream cheese
3 tbsp of confectioners' sugar
1 cup of heavy or whipping cream
1.25 tsp of vanilla extract
1 frozen all-butter pound cake (10.75 oz (305 g)), thawed
0.5 cup of prepared lemon curd
2 cups of raspberries
3 tbsp of seedless red-raspberry jam
1 tsp of lemon juice
lemon-peel strips for garnish
chocolate syrup (optional)

How to prepare

Prepare the frosting: In a large bowl, beat cream cheese, lemon juice, and sugar until smooth using an electric mixer at medium speed.
Add cream and vanilla, increase speed to high, and continue beating until stiff peaks form.
Refrigerate the frosting while assembling the cake.
Cut the pound cake horizontally into 3 even slices. Place the bottom slice on a platter and spread half of the lemon curd on top. Reserve 0.5 cup of raspberries for garnish.
Arrange half of the remaining raspberries over the lemon curd. Spread jam on one side of each of the remaining pound cake slices.
Place one pound cake slice, jam side down, over the raspberry-topped cake. Repeat the process with the remaining lemon curd, raspberries, and pound cake slices.
Spread the frosting over the top and sides of the cake. Cover the cake loosely with plastic wrap and refrigerate for 2 hours or overnight.
To serve, garnish the cake with lemon peel and the reserved raspberries. Use a serrated knife to cut the cake crosswise into slices. Optionally, drizzle with chocolate syrup.

Variations

Substitute the raspberries with strawberries or blueberries for a different flavor profile.
Use a different flavor of jam, such as apricot or blackberry, for a unique twist.
Add a layer of whipped cream between the pound cake slices for an extra creamy texture.

Cooking Tips & Tricks

Make sure to thaw the pound cake before assembling the cake to ensure that it is easy to slice and work with.

- Be sure to beat the cream cheese, sugar, and lemon juice until smooth to create a creamy and delicious frosting.

- Refrigerate the frosting while assembling the cake to help it set and hold its shape.

- Garnish the cake with lemon peel and reserved raspberries for a beautiful presentation.

Serving Suggestions

Serve the Raspberry-Lemon Cream Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Cooking Techniques

Beating the cream cheese, sugar, and lemon juice until smooth is essential for creating a creamy and delicious frosting.

- Slicing the pound cake horizontally into three even slices will help create even layers in the cake.

Ingredient Substitutions

You can use store-bought lemon curd instead of preparing it from scratch.

- Substitute the raspberries with any other fresh berries of your choice.

Make Ahead Tips

You can assemble the Raspberry-Lemon Cream Cake ahead of time and refrigerate it for up to 24 hours before serving. This makes it a great dessert option for entertaining.

Presentation Ideas

Garnish the Raspberry-Lemon Cream Cake with fresh raspberries, lemon peel strips, and a drizzle of chocolate syrup for a beautiful and elegant presentation.

Pairing Recommendations

Pair the Raspberry-Lemon Cream Cake with a glass of sparkling wine or champagne for a special occasion.

Storage and Reheating Instructions

Store any leftover Raspberry-Lemon Cream Cake in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best taste and texture.

Nutrition Information

Calories per serving

Each serving of Raspberry-Lemon Cream Cake contains approximately 320 calories.

Carbohydrates

Each serving of Raspberry-Lemon Cream Cake contains approximately 35 grams of carbohydrates.

Fats

Each serving of Raspberry-Lemon Cream Cake contains approximately 18 grams of fats.

Proteins

Each serving of Raspberry-Lemon Cream Cake contains approximately 4 grams of proteins.

Vitamins and minerals

Raspberry-Lemon Cream Cake is a good source of Vitamin C from the raspberries and lemon juice.

Alergens

This recipe contains dairy (cream cheese and heavy cream) and eggs (in the pound cake), which may be allergens for some individuals.

Summary

Raspberry-Lemon Cream Cake is a delicious dessert that is relatively high in carbohydrates and fats, but also provides some protein and Vitamin C.

Summary

The Raspberry-Lemon Cream Cake is a delicious and refreshing dessert that is perfect for any occasion. With its combination of tangy lemon curd, sweet raspberries, and creamy frosting, this cake is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I had just finished tending to my garden when I decided to take a walk to the farmer's market in town. As I perused the stalls filled with fresh fruits and vegetables, a friendly face caught my eye. It was Mrs. Jenkins, a sweet elderly woman who I had known for years. She was known for her delicious baked goods, and on that particular day, she was selling slices of a Raspberry-Lemon Cream Cake.

I couldn't resist the temptation and bought a slice to enjoy on my walk back home. As I took my first bite, I was transported to a world of sweet and tangy flavors that danced on my taste buds. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with Mrs. Jenkins and asked her for the recipe. She chuckled and said it was a family secret that had been passed down for generations. But after some pleading and a promise to keep it safe, she finally relented and shared the recipe with me.

The first time I attempted to make the Raspberry-Lemon Cream Cake, I was nervous. I carefully followed Mrs. Jenkins' instructions, measuring out each ingredient with precision. The scent of raspberries and lemons filled my kitchen as the cake baked in the oven, and I couldn't wait to see if it turned out as delicious as Mrs. Jenkins' version.

When the cake was finally done, I let it cool before slicing into it. The first bite brought a flood of memories and emotions. It tasted just like Mrs. Jenkins' version, and I knew I had found a new favorite recipe to add to my collection.

Over the years, I have made the Raspberry-Lemon Cream Cake countless times, each time tweaking the recipe to suit my own tastes. Sometimes I add extra lemon zest for a stronger citrus flavor, or a dollop of whipped cream on top for a touch of indulgence. No matter how many times I make it, the cake always brings a smile to my face and reminds me of that fateful day at the farmer's market.

As I continued to hone my baking skills, I started to experiment with different variations of the Raspberry-Lemon Cream Cake. I added fresh berries to the batter for a burst of color and flavor, or a drizzle of raspberry sauce for an extra touch of sweetness. Each new iteration brought a sense of excitement and creativity to my baking.

One day, my granddaughter came over to visit and asked if she could help me bake. I knew that this was the perfect opportunity to pass down the recipe for the Raspberry-Lemon Cream Cake to the next generation. Together, we measured out the ingredients and mixed the batter, the scent of raspberries and lemons filling the air.

As we waited for the cake to bake, I told my granddaughter the story of how I first learned to make the Raspberry-Lemon Cream Cake. I could see the curiosity and wonder in her eyes as she listened intently, eager to taste the final result.

When the cake was finally done, we let it cool before slicing into it. My granddaughter took a bite and her eyes widened in delight. She declared it the best cake she had ever tasted and asked if she could have the recipe to make it for her friends.

I smiled and handed her a handwritten copy of the recipe, knowing that the tradition of making the Raspberry-Lemon Cream Cake would now live on in her hands. As I watched her leave with a spring in her step and a sparkle in her eye, I knew that this recipe would continue to bring joy and memories to our family for generations to come.