Lemon Cake with Mascarpone Cream and Raspberries
8 oz. mascarpone (Italian cream cheese), room temperature* 3 Tbsp. fruit juice concentrate 2 1/2 Tbsp. lemon juice 1 pt.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clabbergirl.com.
Cooking tools:
- Stand mixer
- Hand mixer
- Cake pan
- Parchment paper
- Oven
- Sifter
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Whisk
- Wire cake tester
- Cooling rack
- Pastry brush
- Microplane
- Refrigerator
- Kitchen timer
- Paper towel
- Chef's knife
- Cutting board
Ingredients
- Cake:
- 2 C. cake flour
- 1 1/2 tsp. Clabber Girl® Baking Powder
- 1/2 tsp. Clabber Girl® Baking Soda
- 1/4 tsp. salt 10 Tbsp. softened butter
- 3/4 C. fruit juice concentrate
- 2 beaten eggs
- 1/2 tsp. Spice Islands® Pure Vanilla Extract
- 1/2 C. milk 2 Tbsp. lemon zest, divided
- 1 1/2 Tbsp. Spice Islands® Poppy Seeds, optional
- Mascarpone Cream Glaze:
- 8 oz. mascarpone (Italian cream cheese), room temperature*
- 3 Tbsp. fruit juice concentrate
- 2 1/2 Tbsp. lemon juice
- 1 pt. raspberries
- * regular cream cheese may be substituted
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