Makeover Lemon Raspberry Cake

Name: Makeover Lemon Raspberry Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 3 teaspoons baking powder; 79 milliliters reduced-fat butter, softened; 473 milliliters confectioners sugar; 4 egg whites; 2 eggs; 237 milliliters fat-free milk; 710 milliliters all-purpose flour; 283 grams jar seedless raspberry spreadable fruit; 2 Tbsps lemon juice; 2 teaspoons grated lemon peel; 1 teaspoon salt; 355 milliliters sugar; 118 milliliters unsweetened applesauce; 1 teaspoon vanilla extract

Makeover Lemon Raspberry Cake might be a good recipe to expand your dessert recipe box. This lacto ovo vegetarian recipe serves 16. One serving contains 282 calories, 5g of protein, and 5g of fat. Head to the store and pick up lemon juice, baking powder, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a large bowl, cream butter and sugar until light and fluffy.

Ingredients you will need

Butter

Cream

Sugar

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. Beat in egg whites just until blended.

Ingredients you will need

Egg Whites

Egg

Combine the flour, baking powder and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Combine the milk, applesauce and extracts; add to creamed mixture alternately with dry ingredients, beating well after each addition.

Ingredients you will need

Applesauce

Milk

Coat three 9-in. round baking pans with cooking spray and dust with flour; add batter.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Pan

Bake at 375° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Cut one cake horizontally into two layers.

Place bottom layer on a serving plate; spread with a fourth of the spreadable fruit. Replace top; spread with another fourth of the spreadable fruit. Top with a whole cake; spread with another fourth of the spreadable fruit.

Ingredients you will need

Spread

Cut remaining cake horizontally into two layers; place bottom layer over fruit.

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Fruit

Spread with remaining spreadable fruit. Top with last layer.

Ingredients you will need

Spread

For frosting, in a bowl, beat butters until fluffy. Gradually beat in the confectioners' sugar, lemon juice and peel until smooth. Frost top and sides of cake.

Ingredients you will need

Powdered Sugar

Lemon Juice

Frosting

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

almond extract 3teaspoons

baking powder 79milliliters

reduced-fat butter, softened 473milliliters

confectioners' sugar 4

egg whites 2

eggs 237milliliters

fat-free milk 710milliliters

all-purpose flour 283grams

jar seedless raspberry spreadable fruit 2Tbsps

lemon juice 2teaspoons

grated lemon peel 1teaspoon

salt 355milliliters

sugar 118milliliters

unsweetened applesauce 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "