Lemon Cake Raspberry Marble

Preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan.

Lemon cake raspberry marble.

Preheat oven to 350 f. The crumb is light buttery. 200 grams 1 cup sugar. 280 grams 2 cups all purpose flour.

The cake is frosted and filled with my go to easy buttercream frosting topped with more raspberry filling for the drip. It s pretty easy to get that fancy marble swirl in a cake. 10 grams 2 tsp. Add dollops of the cream cheese mixture on top of the lemon cake batter.

Place room temperature butter in a mixing bowl. Layer a tangy lemon batter with a zippy pink raspberry batter and give them a swirl to create this lemon raspberry marble bundt cake. 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. Lemon cake with lemon curd and raspberry buttercream marble cake with raspberry preserves and chocolate mousse.

Add egg and mix until completely incorporated. Whisk the flour baking powder and salt together in a large bowl set aside. Instructions for the raspberry swirl. 1 2 cup vegetable oil.

For the lemon cake. Mash the lemon zest and sugar with the back of a spoon until the sugar becomes wet and fragrant. 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. Cook for about 5 10 minutes stirring frequently until the raspberries have broken down and the mixture has thickened slightly.

Use a butter knife or metal wooden skewer to make loose vertical zig zags from one end of the pan to the other. 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. Add sugar mixture to the butter and cream until light and fluffy about 3 minutes. Add the flour to the mixture alternating with the oil stirring constantly.

Sift the flour baking powder and cornstarch into a mixing bowl. Round cakes are 3 layers with 2 layers of filling. The lemon raspberry glaze adds even more tart sweetness or just sprinkle with a little powdered sugar to serve. Raspberry lemon marble cake.

However we thought that it. 1 cup sour cream for nondairy cake use coconut milk 80 ml. Zest of 2 small lemons. Place the raspberries and sugar into a saucepan over medium heat and bring to the boil.

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. For the lemon cake. After you have the lemon cake batter in the pan and the cream cheese mixture prepared it s simple. Place sugar in a small bowl with lemon zest.