PicoBlog

INGREDIENTS

CAKE
3 eggs
1.5 cups sugar
zest from 2 lemons
2/3 cups oil
3/4 cups milk
2 cups flour
1/4 tsp baking soda
2 tsp baking powder
3 tbsp lemon curd
juice from 1 lemon
1 cup frozen raspberry

LEMON CURD
2 egg yolks
1/4 cup lemon juice
1/2 cup sugar
4 tbsp butter, cold

CREAM CHEESE FROSTING
4 oz cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
juice from half a lemon

DIRECTIONS
1. Make the lemon curd first - whisk together the eggs, lemon juice, and sugar together in a small pot on low heat. Continuous whisk the mixture for about 10 minutes until the mixture thickens up. Make sure to stir CONSTANTLY or else the eggs will curdle!
2. Once the lemon curd thickens, take the mixture off the heat and stir in the butter until it’s all melted. Refrigerate until ready to use.
3. Let's make the cake - add the zest of two lemons to the sugar and rub them together using your fingertips. This will help bring out the oils from the zest and add more flavor!
4. Add the eggs to the lemon sugar and whisk until it turns a bit fluffy and pale in color, about 5 min.
5. To the eggs, add oil, milk, lemon juice and three tbsp of lemon curd. Whisk until well combined. Any type of neutral flavored oil like vegetable or canola oil will work, and any dairy or non-dairy milk will work. Adding the lemon curd here adds an extra layer of lemoniness and softens up the cake!
6. Lastly, add the flour, baking soda, baking powder, and frozen raspberries all together and mix gently until no large clumps of flour remain. If you are planning to use fresh raspberries, add them last after mixing in dry ingredients. This will help prevent the berries from breaking up too much.
7. Pour the mixture into a greased and lined 8” square baking tray and bake at 375F for 30-45 minutes until the middle of the cake is completely set or until when you insert a toothpick into the center it comes out clean. Allow the cakes to cool completely before frosting.
8. Prepare the frosting! Using a hand whisk or stand mixer, beat the softened butter on medium speed until smooth and slightly paler in color, about 3 minutes. Then add in the softened cream cheese and beat until completely smooth and creamy. Add the powdered sugar and lemon juice and mix until everything is well combined. If the frosting looks too thin, add some more powdered sugar. If it looks too thick, add in a splash of milk or some more lemon juice. Make sure to use softened butter and softened cream cheese that have been left out on the counter for at least 3 hrs, or else the frosting will not be smooth!
9. Once the cake has completely cooled, spread on a nice layer of cream cheese frosting. Then swirl on as much lemon curd as you’d like. Serve immediately or refrigerate for 30 minutes for a more firm texture. Enjoy!

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