A Perfect Lemon and Raspberry Pairing
Food
Audio By Carbonatix
Enjoy the richness of summer with this Ooey Gooey Lemon Cake, which pairs a soft lemony cake with a sweet-tart raspberry drizzle that’s perfect for sharing with your nearest and dearest. Find more summer dessert ideas at Culinary.net.
Ooey Gooey Lemon Cake
Recipe courtesy of “Cookin’ Savvy”
- 1 stick butter, melted
- 1 box lemon cake mix
- 2 eggs
Topping:
- 1 package (8 ounces) cream cheese, softened
- 2 eggs
- 3 1/2 cups powdered sugar
Raspberry Drizzle:
- 2 tablespoons cornstarch
- 1/2 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1 cup fresh raspberries
- Heat oven to 350 F.
- To make cake: In bowl, mix butter, cake mix and eggs until blended well but thick. Spread into buttered 9-by-13-inch pan.
- To make topping: In another bowl, using mixer, mix softened cream cheese, eggs and powdered sugar until blended well. Pour over cake mixture but do not mix. Bake 30-35 minutes until edges of cake are golden brown but center is not. Wait until completely cooled to cut, 1-2 hours.
- To make drizzle: In saucepan over medium heat, add cornstarch and sugar. Mix in water and orange juice. Stir in raspberries and bring to boil. Remove from heat when it starts to thicken.
- Drizzle raspberry drizzle over each piece.
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