Tuesday, April 22, 2014

Lemon Raspberry Cake

Ernest asked for a lemon flavored cake. The rest was up to us.


Frank used the 1-2-3-4 recipe on the Swansdown cake flour box, with the exception that he whipped the egg whites and folded them in, as was described in a similar Joy of Cooking recipe.  He also added the zest of two lemons, and the juice of one, for the requested lemon flavor.  The cake came out denser than we expected but was still moist and delicious.


The Lemon Frosting recipe was from my 1972 Joy of Cooking. Powdered sugar, butter, lemon juice and lemon zest.


We jazzed it up with raspberry filling: 1 package fresh raspberries, some water, 1/4 cup sugar, cook and mash berries. Mix some cornstarch with a bit of water, stir in, cook until thickened. Cool.


The Handy crew liked it a lot.


The raspberry candle holders were my idea.  So easy!  Ernest said, "There better be 18 candles!" There were.


7 comments:

Common Household Mom said...

A gorgeous-looking cake, both outside and inside. Dense moist cake is the best kind. And, oh, the delirious taste combination of lemon and raspberry! I think I would like to try making this cake.

Common Household Mom said...

Did you include the almond extract specified in the 1234 recipe?

smalltownme said...

CHM, no we did not use almond extract.

Cassi Renee said...

Sounds delicious, and it's SO pretty!

Your boys --those are two heart-breakers right there. Do you have weepy girls stalking your house? :-)

Suburban Correspondent said...

Now I'm hungry.

Gary's third pottery blog said...

you must be so proud of the young dude :)

Karen (formerly kcinnova) said...

You all make glorious desserts. Happy 18th to Ernest!
That's quite a Handy household. :)