Saturday, October 07, 2023

Lemon Cake with Whipped Raspberry Frosting


I made this cake when I was in Canada because I no longer have access to lactose-free cream cheese here. (I’m jealous that there are at least two brands over there, including Philadelphia, whom I wish would get its act together and sell it in the States!) 

The cake itself is easy to make, yet it looks very impressive! It was absolutely delicious to boot. This was a hit and I’d make it again in a heartbeat if I had reliable access to lactose-free cream cheese! 

For the cake 
3 cups all-purpose flour 
1 ¾ cups granulated sugar 
2 tsp. baking powder 
¾ tsp. salt 
1 Tbsp. finely grated lemon zest (from 1 to 2 medium lemons) 
4 large eggs 
¾ cup canola oil 
¾ cup lactose-free whole milk 
¼ cup freshly squeezed lemon juice (from 1 to 2 medium lemons) 
1 Tbsp. vanilla extract 

For the frosting 
8 oz. lactose-free cream cheese, softened at room temperature for an hour 
1 ½ cups lactose-free whipping cream 
¼ cup seedless raspberry jam 
¼ cup powdered sugar 
1 ½ tsp. vanilla extract 
fresh raspberries, for topping 
finely grated lemon zest, for topping 

For the cake 
Arrange a rack in the middle of the oven and heat to 350 °F. Line 2 (9-inch) round cake pans with parchment paper rounds and coat with cooking spray; set aside. 

Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl. 

Add the eggs, oil, milk, lemon juice, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 1 minute. Do not overmix. 

Divide the batter between the 2 pans. Bake until the cakes are lightly browned and spring back when tapped gingerly with a finger, 2o to 25 minutes. 

Place on a cooling rack for 15 minutes. Flip the cakes out of the pan, place on the rack, and cool completely before frosting. 

For the frosting 
Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. In a larger bowl, beat the cream with an electric hand mixer until it forms soft peaks that collapse. Scrape in the cream cheese and continue beating on high speed until it forms stiff peaks. Add the jam, sugar, and vanilla and beat until combined. 

Place one of the cakes on a cake stand or serving dish. Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting. Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest. Refrigerate until ready to serve.

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