Make a cake bursting with favorite summertime flavors.
Raspberry Lemonade Cake
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, separated
18 tablespoons butter (2 sticks +2 tablespoons)
1 1/4 cups granulated sugar
1 package (3 oz) raspberry Jello
1 cup raspberry jam
8 ounces cream cheese, softened
6 cups powdered sugar
Preheat oven to 350 degrees. Spray angel food cake pan with non-stick spray (or, use 2
9-inch round non-stick cake pans), set aside.
In a small bowl, stir together cake flour, baking powder, baking soda and salt; set aside.
Finely grate the zest from lemons; squeeze lemons and measure 2/3 cup juice. Set juice
and zest aside.
Separate the egg yolks from whites. Beat egg whites until stiff. Set whites and yolks
Mostly melt 1 cup (2 sticks) butter, combine with granulated sugar, beat on high speed
until smooth and creamy (beat longer than you think you should); add egg yolks and
beat until fluffy. Stir in half the flour, then stir in half the lemon juice and zest; add
remaining flour and lemon juice; beat on medium speed until mixed. Scrape sides of
bowl and beat on high speed 2 minutes longer. Gently fold egg whites into batter,
spread batter in prepared cake pan, bake 35-40 minutes or until toothpick inserted in
center comes out clean. Partially cool, remove from pan and place on flat baking sheet or
plate (pan must be able to fit flat in the refrigerator).
Bring 3/4-cup water to a boil, add Jello and stir until completely dissolved. Add jam and
whisk together; cool but don’t allow to set. Using a chopstick (my preferred method) or
fork tongs, poke holes in top of cake. Carefully spoon approximately 1 1/4 cups
raspberry glaze over the cake, allowing glaze to seep into holes poked in cake. Poke
additional holes in cake and repeat as needed. Refrigerate cake 3-6 hours to set.
Invert cake on serving plate. Beat together softened cream cheese, powdered sugar and
remaining 2 tablespoons butter until smooth; stir in 1/4 cup of the remaining glaze. If
needed, chill frosting 30 minutes; frost cake. Spoon remaining glaze around top of cake;
garnish with fresh raspberries and lemon curls. Enjoy! Refrigerate leftovers. Serves 12