My youngest daughter loved this cake and has already requested it for her birthday. She said the filling tasted like the filling in a lemon filled doughnut. The recipe that I based this off of describes it as tasting just like a Lemon Meringue Pie...they actually used a Meringue frosting on the cake, but since we aren't big meringue fans I changed the icing. (Like how I did that?...changed from frosting to icing...I just never know what to call it. I use both and most of the time switch back and forth between them in the same conversation.) Anyway, back to the cake...it is very good and has a good lemon flavor to it and we love lemon!!!Raspberry Lemon Cake
Adapted from a Taste of Home recipe: Lemon Meringue Cake
Ingredients
1 package (18-1/4 ounces) lemon cake mix
1/4 cup lemon juice
3/4 cup water
3 eggs
1/3 cup vegetable oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
(Or you can substitute 1 can Lemon pie filling for the lemon filling if you don't want to make it yourself.)
Raspberry Jam or spreadable fruit
Icing:
1 (16oz) Cool Whip
1/4 c lemon filling (or you could just add some lemon juice and zest)
Raspberries and lemon zest for garnish.
In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely. Reserve 1/4 cup for Icing.
For icing, fold 1/4 cup of lemon filling into the Cool Whip. Mix well. (Note: when you add the filling it will change the texture but when you frost the cake and smooth it with a damp spatula it will smooth out.)
Ingredients
1 package (18-1/4 ounces) lemon cake mix
1/4 cup lemon juice
3/4 cup water
3 eggs
1/3 cup vegetable oil
FILLING:
1 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
(Or you can substitute 1 can Lemon pie filling for the lemon filling if you don't want to make it yourself.)
Raspberry Jam or spreadable fruit
Icing:
1 (16oz) Cool Whip
1/4 c lemon filling (or you could just add some lemon juice and zest)
Raspberries and lemon zest for garnish.
In a large bowl, combine the cake mix, eggs, water and oil. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely. Reserve 1/4 cup for Icing.
For icing, fold 1/4 cup of lemon filling into the Cool Whip. Mix well. (Note: when you add the filling it will change the texture but when you frost the cake and smooth it with a damp spatula it will smooth out.)
You could substitute any flavor jam and fruit that you would like in place of the raspberries...blackberries, blueberries, strawberries...anything would go well with the lemon.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the filling. Top with cake layer, spread raspberry jam over cake. Top with next layer of cake, spread remaining lemon filling over this layer and then top with remaining cake layer. Spread icing over top and sides of cake and smooth icing with a damp spatula. Garnish with fresh raspberries and lemon zest. Store cake in refrigerator.
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