Dessert for 11
Lemon Raspberry Cake
This layered lemon cake has raspberry filling and cream cheese frosting, with cooling and chilling time for clean slices.
$13.50for 4 servings
$3.38 per serving$13.50 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: carlsbadcravings.com
- 275 minstart to table
- Involveddifficulty
- 11servings as written
- $$typical cost tier
AmericanVegetarianBudgetDessertsSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Berries$0.40/oz typical | 25 oz | $10.00Typical price |
| Eggs$0.30 each typical | 4 | $1.20Typical price |
| Milk$0.04/oz typical | 2.75 oz | $0.11Typical price |
| Juice, soda and mixers$0.04/oz typical | 3.25 oz | $0.13Typical price |
| Lemons and limes$0.60 each typical | 0.5 | $0.25Typical price |
| Butter$0.40/oz typical | 16 oz | $6.40Typical price |
| Cream cheese$0.30/oz typical | 16 oz | $4.80Typical price |
| Total for the servings shown | $37.13 | |
Pantry staples you likely have
Cornstarch, vanilla, yeast, cocoaFlourSugar and brown sugarBaking powder and sodaSyrups, molasses, powdered sugar
Not included in the cost.
Ingredients
- 9 oz raspberries + 1 tablespoon flour
- 4 large eggs
- 1/3 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 2 tsp vanilla extract
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 16 tbsp unsalted butter cut into 16 pieces
- 16 oz ripe fresh raspberries or frozen thawed raspberries
- 2/3 cup granulated sugar
- 2 1/2 tbsp cornstarch
- 2 1/2 tbsp lemon juice
- 16 oz full-fat brick style cream cheese
- 1 cup unsalted butter
- 2 tbsp lemon juice
- 1 1/2 tbsp fresh lemon zest
- 1 tsp vanilla extract
- 1/8 tsp salt (optional)
- 6 cups powdered sugar
Steps
- Heat the oven to 350 F and grease two 8-inch round cake pans.
- Beat the eggs, milk, lemon juice, lemon zest, and vanilla, then mix the cake flour, sugar, baking powder, and salt separately.
- Beat the butter into the dry mixture, add the egg mixture, and fold in the 9 ounces of flour-coated raspberries.
- Divide the batter between the pans and bake for 25 to 30 minutes, until the centers are firm and a toothpick comes out clean.
- Cool the cakes in the pans for 15 minutes, then cool them completely on a flat surface for about 45 minutes.
- Cook the remaining raspberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat for 8 to 10 minutes, then cool the filling for 30 minutes.
- Beat the cream cheese, butter, lemon juice, lemon zest, vanilla, salt, and powdered sugar into frosting, assemble the cooled cake with filling, frost it, and chill for at least 2 hours.
Swaps
- Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
Main ingredient on sale this week? See what to make with eggs on sale.
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