February 10th, 2012

Lemon Cake with Raspberry Sauce

Lemon Cake with Raspberry Sauce



If you ever watch the Food Network, you have undoubtedly heard of Emeril.  Chef Emeril Lagasse is the star of Emeril Live and Essence of Emeril, and he is also known for using the phrase, “Kick it up a notch.”

A few years ago my next door neighbor gave me this recipe for Lemon Bundt Cake. I thought it was really good, but I also wanted to “kick it up a notch” by adding a raspberry sauce and whipped cream. My family absolutely loved it, and now my youngest daughter requests this cake for her birthday every year.  Here’s a look at what you’ll need to make it.

Preheat the oven to 325. Grease and flour a bundt cake pan.

In a large bowl, combine the cake mix and the pudding mix.  Stir in the oil and then the eggs one at a time.

Stir in the lemon lime soda.

Pour the batter into the prepared pan. Bake in preheated oven for 35 minutes or until a toothpick inserted comes out clean.

Meanwhile, prepare the raspberry sauce by combining the cornstarch with the cold water in a saucepan.  Add the raspberries and the sugar.

Mash the raspberries with a potato masher, and then bring the sauce to a boil. Depending on how juicy your raspberries are, you may need to add more cornstarch, but be sure to mix it with a little bit of cold water before adding it to the hot raspberry sauce. It will get thicker once it’s in the refrigerator. Transfer to a small bowl and refrigerate until ready to serve.

Once the cake has cooled, you need to loosen it from the pan and transfer it to a plate.  I like to insert pieces of wax paper underneath the edge of the cake so that when I’m drizzling the icing over it, the excess icing can easily be removed by pulling out the pieces of wax paper.  To do this, I placed the wax paper around the edges of the cake pan, and then I put the cake plate on top of it.  Using both hands, I quickly turned the whole thing upside down and removed the cake pan.  The cake ends up in the center of the cake plate with the wax paper underneath it.

Make the icing by combining the powdered sugar with the milk and the lemon juice.

You will have to eyeball it as far as getting the consistency of the icing just right. It needs to be pretty stiff or it soaks into the cake and runs down the sides, ending up on the plate. If the icing is too thin, add more powdered sugar. If it’s too stiff, add more lemon juice.

Pour the icing over the cake, allowing it to slowly run down the sides.  Once the icing starts to set, you can carefully remove the wax paper.

When ready to serve, slice the cake.

Lemon Cake

Doesn’t it look moist and delicious!

Lemon CakeThen spoon the raspberry sauce on individual servings and top with whipped cream.  Sweeeeet!

Lemon Cake with Raspberry Sauce

Posted under Desserts

2 Responses to “Lemon Cake with Raspberry Sauce”

  1. That looks delicious!

  2. Thanks, Jazmyn! It IS delicious, and I’m sure you would love it.

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