Raspberry-Lemon Heart Cakes Recipe

Name: Raspberry-Lemon Heart Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon coarse kosher salt; 4 large eggs; 2 cups sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, melted, warm; 1 cup whole milk, room temperature; Raspberry jam or fruit spread; Purchased lemon curd; Powdered sugar

Servings: persons

2 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse kosher salt
4 large eggs
2 cups sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, melted, warm
1 cup whole milk, room temperature
Raspberry jam or fruit spread
Purchased lemon curd
Powdered sugar

1
Preheat oven to 350u00b0F. Line heavy 18 x 12 x 1- inch baking sheet with parchment paper. Whisk first 3 ingredients in medium bowl. Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes. Beat in butter, then milk. Fold in flour mixture, then beat just until blended, about 30 seconds. Spread batter evenly into prepared baking sheet.
2
Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes. Cool cake completely on baking sheet on rack.
3
Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake). Spread thin layer of jam over top of 1 cake heart. Spread 1 heaping teaspoon of lemon curd over; top with another cake heart. Repeat with remaining hearts, jam, and lemon curd. Sprinkle each with powdered sugar.

994

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1 teaspoon baking powder, 3/4 teaspoon coarse kosher salt, 4 large eggs, and more.

Yes, Raspberry-Lemon Heart Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry-Lemon Heart Cakes

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