Directions . For lemon curd, in a heavy saucepan, beat eggs and sugar. Stir in the lemon juice, butter and lemon zest. Cook and stir over medium-low heat for 15 minutes or until mixture is ...

This lemon raspberry cake recipe has tender lemon cake layers, fluffy raspberry frosting, and a stunning raspberry jam filling. It's the perfect spring dessert!

In a large bowl, rub lemon zest and sugar together for 2 minutes until it resembles kinetic sand, releasing citrus flavor. Add sifted cake flour, baking powder, and salt to the sugar mixture. Stir ...

Alternative for raspberries frozen in syrup: 2 (10-ounce) packages frozen raspberries in syrup (thawed), 1 teaspoon cornstarch, 2 tablespoons water, 1 teaspoon fresh lemon juice ...

In between the layers of chocolate cake, Stewart adds a raspberry filling that’s simply made from raspberries, sugar, and lemon juice. It adds a touch of fresh sweetness that helps break up the ...

Happily, this raspberry icebox cake recipe doubles easily if you're making dessert for a crowd — or if you just want more for yourself. For a sweet treat that serves 16, prepare the cake in a 9 ...

Prep. Preheat oven. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.