When Life Hands You Lemons, Make… Lemon Everything!!!

Great Recipe for those that CRAVE lemons!
Lemon Raspberry Cake

Millennials Crave Lemons

A craving for acidic stuff like lemon, lime or vinegar could point to any number of physical thingies like allergies or low stomach acid or digestive dysfunction. Go to http://butternutrition.com/the-making-of-a-craving/ if you think that’s your deal. You’ll find explanations for other cravings as well, but if you just like the taste, here’s something to rock your world. Cake! Lemon Raspberry CAKE! We love you, Molly! Recipe is at http://www.tasteofhome.com/recipes/raspberry-lemon-cake

Lemon Raspberry Cake 

Ingredients:

Lemon Curd:

3 eggs

3/4 c sugar

1/2 c lemon juice

1/4 c butter, cubed

1 Tbs grated lemon peel

Cake:

1 package (3 ounces) lemon gelatin

1/2 c boiling water

1/2 c butter, softened

½ c canola oil

1-3/4 c sugar, divided

4 eggs

½ c lemon juice

4 tsp grated lemon peel

1 tsp lemon extract1 teaspoon vanilla extract

2-1/2 c all-purpose flour2-1/2 teaspoons baking powder

½ tsp salt

½ c evaporated milk

¾ c thawed lemonade concentrate

Frosting:

2 packages (3 ounces each) cream cheese, softened

6 Tbs butter, softened

3-3/4 to 4 c confectioners’ sugar

4-1/2 tsp lemon juice

1-1/2 tsp grated lemon peel

¾ tsp vanilla extract

¾ c seedless raspberry jam

Fresh raspberries, optional

Directions

For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon peel.

Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°.

Cool for 10 minutes.

Cover and chill for 1-1/2 hours or until thickened.

For cake, preheat oven to 350°.

In a small bowl, dissolve gelatin in boiling water; set aside to cool.

In a large bowl, cream beat butter, oil and 1-1/2 c sugar until blended, about 5 minutes.

Add eggs, one at a time, beating well after each addition.

Beat in gelatin mixture, lemon juice, lemon peel and extracts.

Combine flour, baking powder and salt; add to the butter mixture alternately with milk, beating well after each addition.

Pour into three greased and floured 9-in. round baking pans.

Bake at for 20-25 minutes or until a toothpick inserted near the center comes out clean.

In a microwave-safe bowl, combine lemonade concentrate and remaining sugar.

Microwave, uncovered, on high for 2 minutes or until sugar is dissolved, stirring occasionally.

Poke holes in warm cakes with a fork; pour lemonade mixture over cakes. Cool 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy.

Add confectioners’ sugar, lemon juice, lemon peel and vanilla; beat until blended.

To assemble, place one cake layer on a serving plate; spread with 6 Tbs raspberry jam. Repeat.

Top with remaining cake layer. Spread about 1/2 c lemon curd over top of cake (save remaining curd for another use).

Spread frosting over sides of cake and pipe a shell border along the top and bottom edges.

Garnish with raspberries if desired. Chill 1 hour.

But did you know lemons are also great for other things, too? http://www.care2.com/greenliving/10-terrific-reasons-to-love-lemons.html has a boatload of good tips, including:

“Rub the cut half of a lemon on your lips at night, and wash off in the morning. No more chapped lips!” Really? Seems like it would burn like crazy.

“Squeeze lemon juice into plain yogurt and massage the back of your hands and your arms with it for a smoother, brighter complexion. Lemon is also a natural cleanser, so it gets rid of bacteria and germs lurking on the surface of the skin.” We’re all over this one.

“Feeling anxious or unhappy? Sprinkle a few drops of lemon oil on to a clean handkerchief, and inhale. The oil will quickly replace the negative energy with positive feelings and fresh focus.”

We’ll just stick with the cake, thanks.

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