Lately, the thought of raspberry, lemon and sour cream just seems so delicious. I've been wanting to combine those three flavors into some kind of dessert. We had a church potluck last week, and it seemed the perfect opportunity to experiment. I think it turned out pretty good! Here's what I came up with:
Raspberry-Lemon Cake
1 box white cake mix
1 c. water
1/4 c. fresh squeezed lemon juice
1/3 c. oil
2 eggs
1 large box vanilla or lemon instant pudding mixed
1 c. sour cream
Mix all ingredients together till smooth. Batter will be thick.
1 jar of lemon curd
1 jar good raspberry preserves
Oil and flour and 9 x 13 pan. Spread half the batter into the pan. Drop teaspoons of lemon curd evenly on top of batter. Pour the rest of the batter into the pan. Drop spoonfuls of raspberry preserves on top and cut in using a knife, in swirling motions-- just enough to encorporate the preserves evenly.
Bake at 350 degrees for 45 minutes. Let cool completely.
Sour Cream Frosting
1 pkg soften cream cheese
3/4 cup of sour cream
1 tsp vanilla
2 + cups of powdered sugar
Beat the cream cheese, sour cream and vanilla until smooth. Add the sugar, a little at a time, mixing well until desired consistency.
Frost the cake. Top with lemon zest and fresh raspberries.
2 comments:
Don't you hate it when the recipe calls for a 9X13 pan and then shows this beautiful two layer round cake?
So you CAN bake this in layer pans and successfully remove it from those pans??
Hope you have time to make this in LA! : )
i actually made it in an angel food cake pan. the bottom pulls out, so it wasn't that hard!
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