Try this Raspberry Lemon Cake recipe, or contribute your own.
- Carbohydrate 8.17810010343339 g
- Cholesterol 5.69741256875601 mg
- Fat 1.92058778504818 g
- Fiber 1.51741666000647 g
- Protein 0.755746120165149 g
- Saturated Fat 1.01079916615475 g
- Serving Size 1 1 pieces of cake (43g)
- Sodium 19.7549115288443 mg
- Sugar 6.66068344342692 g
- Trans Fat 0.294780862487446 g
- Calories 50 calories
Step-by-step
- Make the cake batter according to the package directions, except substitute the lemon juice and milk for the amount of water that is called for.
- Spread the batter in a greased 9x13 baking dish and bake for 25-27 minutes or until a toothpick comes out clean.
- Pull the cake from the oven.
- Let it cool for 5 minutes, then take a fork and poke holes all over the cake.
- Pour the sweetened condensed milk slowly over the top of the cake.
- Spread it completely over and into the holes.
- Place the raspberry preserves in a microwave-safe bowl.
- Heat for 15 seconds.
- Stir until melted.
- Spread the preserves over the entire cake.
- Let the cake cool for an hour on the counter, then refrigerate until chilled through.
- Beat the cream cheese until creamy.
- Add the lemon curd and beat again until smooth.
- Fold the Cool Whip into the cream cheese mixture.
- Spread it over the chilled cake.
- Serve with fresh raspberries and lemon slices.
- Makes 24 pieces of cake.
Why does the crumb turn out gummy when the milk replaces water directly in boxed cake mixes? Substituting dairy liquids for water introduces extra proteins and fats that alter the gluten network and starch gelatinization. Boxed bases rely on exact liquid ratios to achieve a light crumb. When milk and lemon juice replace the water called for on the package, the acid immediately curdles the milk, creating an impromptu buttermilk that softens the structure while adding density.
Balancing Preserves and Curd
Heating the raspberry preserves for precisely 15 seconds liquefies the pectin bond just enough to spread it evenly without boiling off moisture. Pouring sweetened condensed milk over holes poked with a fork requires a five-minute cooling period so the crumb absorbs the liquid rather than dissolving into a paste. Whipping the 4 ounces of softened cream cheese before adding lemon curd prevents lumps from forming in the topping.
- Bake the batter in a 9x13 dish for 25 to 27 minutes until a toothpick inserted in the center emerges clean.
- Chill the assembled dessert thoroughly in the refrigerator before slicing to let the condensed milk fully set the interior structure.
