Lemon Raspberry Cake

Bursting with bright and fruity flavors, this moist loaf cake proves how perfectly raspberry and lemon go together. In cake's center, you will find a tarty and juicy raspberry jam that is so easy to make. This recipe is halal-friendly and uses our Alcohol-Free Vanilla, Lemon and Raspberry Bakery Emulsions.

Ingredients

FOR CAKE:
1 ½ cups (3 sticks) salted butter at room temperature
1 ½ cups sugar
1 tablespoon lemon zest
1 tablespoon LorAnn Alcohol-Free Vanilla Extract
1 tablespoon LorAnn Lemon Bakery Emulsion
6 eggs
2 ½ cups all-purpose ﬂour
½ + ¼ teaspoon baking powder
1 tablespoons poppy seeds

FOR QUICK RASPBERRY JAM:
1 cup frozen raspberries
2 tablespoons sugar
1 teaspoon lemon juice

FOR LEMON RASPBERRY GLAZE:
2 cups confectioners’ sugar
1 teaspoon LorAnn Lemon Bakery Emulsion
1 teaspoon LorAnn Raspberry Bakery Emulsion
2-4 tablespoons water or milk for thinning

Directions

FOR QUICK RASPBERRY GLAZE:
1. For the quick raspberry jam, cook the frozen raspberries, sugar, and lemon juice over medium heat for 15 minutes. Transfer to a container and refrigerate until cooled.

FOR CAKE:
1. Heat oven to 325°F.

2. Whisk together butter and sugar until pale and ﬂuffy. Fold in lemon zest.

3. Add vanilla extract and lemon ﬂavoring.

4. Add eggs one at a time and whisk until all eggs are incorporated.

5. Mix together ﬂour and baking powder. Add half to the wet ingredients and mix until just combined.
Add in the remaining half along with the poppy seeds and mix to combine.

6. Spoon half of the batter into a large buttered and ﬂoured loaf tin. Spoon the quick raspberry jam in the center in a vertical line through the length of the pan. Spoon the remainder of the batter. Bake for 60-70 minutes or until a skewer comes out clean. Do not overbake or it will dry out. Let cool for 10 minutes in the pan before carefully unmolding.

FOR GLAZE:
1. Whisk together all the ingredients for the glaze until desired consistency is achieved. Cover and keep aside until use.

FOR ASSEMBLY:

1. Pour Lemon Raspberry Glaze over cooled cake.

2. Decorate with whipped cream, fresh raspberries, and lemons. - optional

Recipe PDF

	Name	Download	File type
	R0520.pdf	5270 KB	.pdf

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