Name: Lemon Cake with Raspberry Cream Frosting
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 tablespoons finely grated lemon rind; 1 pint heavy cream; 1 teaspoon finely ground real salt; 7 eggs; 1 1/2 cups all-purpose einkorn flour; 1 cup sugar; 1 tablespoon lemon extract; 1/2 cup honey; 1 Tablesooon lemon juice; 2 8-oz containers mascarpone cheese; 2 frozen raspberries

Lemon Cake

What kind of lemons should I use for lemon cake?

How do I make my lemon cake moist and fluffy?

How do I prevent my lemon cake from sinking in the middle?

How do I make my lemon cake more flavorful?

A pale pink, lightly sweet Raspberry Cream Frosting envelops three layers of delicate lemon sponge cake filled with a honey-sweetened raspberry puree.

Milk

Eggs

Wheat

Vegetarian

Fresh Fruit

gram

lemon

Creams & Creamers

milliliter

heavy cream

Seasonings

salt

eggs

Flour & Meal

wheat flour

Sugars & Sweeteners

sugar

Extracts

lemon extract

Honey

honey

Juice

lemon juice

Cheese

mascarpone cheese

raspberry

Selenium

Minerals

Vitamin K

Vitamins

Vitamin D

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Cholesterol

Trans fatty acids

Beta-cryptoxanthin

Vitamin C

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Lemon Cake with Raspberry Cream Frosting

Produce

Dairy

Baking Goods

Condiment & Toppings

Beverages

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