Advertisement

lemon

Raspberry Lemonade Layer Cake

Raspberry Lemonade Layer Cake by JavaCupcake.com

Army life has it’s share of ups and downs, good times and bad… happy and sad moments.   Since moving to Germany over 2 years ago, I’ve had the pleasure of meeting so many amazing new people who have helped in creating the happier of moments.  And… luckily enough for me, one person in particular happened to live just out my front door.

JavaCupcake.com
Me, Richelle, Dani, Trish, Rachel, Jessica
Summer 2012

Dani and I became quick friends… it was hard not to say hello every time I’d come home to see her smiling face in her backyard with her dog Gizmo or her daughter Katie.   A nod and a hello turned into us chatting at her fence for an hour which turned into weekend bbq’s and now a great friendship.   We also quickly realized that we shared a love of baking and trying new recipes.  I don’t know how many times we’ve called each other asking to borrow an egg, or flour, sugar or something we were missing from our kitchen that we needed for that days project. I even made a special cake for her daughter’s birthday party… you may remember this Rainbow Pom Pom Cake.  It was a HUGE HIT!

Raspberry Lemonade Layer Cake by JavaCupcake.com

This is Dani’s last week in Germany.  *sigh*  She’s not my first friend to PCS (Permanent Change of Station) back to the USA… but, she’s my second neighbor in 2 weeks to move… and if we’re being honest here… I am not liking it one bit that she’s leaving.  Watching everyone around you move away is never easy… and when it’s someone you enjoy spending your time with… it’s even harder.

Dani, her husband AJ and their daughter, Katie are coming over for one last dinner together this week and I knew I needed to make something special for them.  Since the weather has been so beautiful lately, I knew I wanted to make a cake with bright colors perfect or warm weather.  Lemonade… perfect!

Raspberry Lemonade Layer Cake by JavaCupcake.com
Fork by Goozeberry Hill
http://www.facebook.com/Goozeberry

I was inspired to make this cake from a magazine I picked up last week.  I don’t buy many baking or cooking magazines because why pay for it when I have the internet and that’s free.  Ha!  But this magazine had lots of recipes that I would actually make that looked so so delicious!  The lemonade layer cake in the magazine was an all pink cake using regular lemonade… so I punched things up a notch and made it a two toned raspberry lemonade cake! YUM!

Raspberry Lemonade Layer Cake by JavaCupcake.com

So tomorrow… I’ll share one more evening with my neighbors and treat them to this special cake.    Dani… it’s been a pleasure getting to know you and your family!  I wish you well for the future and safe travels back to the USA! We’ll miss you!

Enjoy!

Raspberry Lemonade Layer Cake by JavaCupcake.com

Raspberry Lemonade Layer Cake

Yield: 1 9in 4-layer cake

Ingredients

Raspberry Lemonade Cake

  • 2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 4 eggs, room temperature
  • 3 1/3 cups flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 1/3 cups whole milk
  • 1/4 cup frozen raspberry lemonade concentrate, thawed
  • 2 tsp lemon extract
  • Wilton Red Food Coloring Gel
  • Wilton Yellow Food Coloring Gel
  • Candied Lemon Slices (garnish)

Lemonade Frosting

  • 2 3/4 cup unsalted butter, room temperature
  • 4 7oz jars of Marshmallow Fluff
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 cup powdered sugar
  • 2 tsp lemon extract
  • 2 Tbsp heavy cream
  • pinch of salt

Instructions

Raspberry Lemonade Cake

  1. Preheat oven to 350 F degrees. Grease, line with parchment paper and flour 2-9x2in round pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a 2 cup measuring cup, combine the lemonade concentrate, milk and extract. Set aside.
  4. Using your stand mixer, cream together the butter and sugar for 2 minutes. Add the eggs one at a time and mix well after each addition.
  5. Alternately add the flour mixture and milk mixture to the butter mixture, beating on low speed after each addition until just combined.
  6. Scoop half the batter into a medium bowl. Gently mix in a small dollop of red food coloring gel and mix until the color is uniform. Repeat with the yellow with the remaining batter.
  7. Spread the batter into prepared pans.
  8. Bake for 32-35 minutes or until the tops spring back lightly when touched.
  9. Allow cakes to cool in pans for 10 minutes before removing to a wire rack to cool completely.
  10. Once completely cooled, trim the cakes so that they are the same height using a long, serrated knife. Then, cut each layer in half horizontally creating 4 equal layers.

Lemonade Frosting

  1. Using a stand mixer, cream the butter for 30 seconds. Add the marshmallow fluff and beat until smooth. Scrape the sides of the bowl.
  2. Add the powdered sugar, lemonade concentrate and lemon extract. Mix until combined.
  3. Mix in the heavy cream and salt. Beat frosting on high for 30 seconds.

Assembly

  1. Place one pink layer on your serving plate and spread frosting over the top. Put a yellow layer on top of the pink and frost. Repeat again with the pink and yellow layers.
  2. Crumb coat the cake and freeze for 15 minutes.
  3. Using the remaining frosting on the outside and top of the cake. Use an offset spatula to smooth the sides.
  4. Top with candied lemon peel for a garnish. (Optional)

NOTE

  1. This frosting is best served the day it's made. It has a very strong butter taste the longer it sits out. If you don't like a butter frosting - try an American buttercream flavored with lemon.

Update:  About a week after I posted this cake, my sister made it for her step-daughter (my niece) for her 15th birthday!  Her is Emily (in the front left in the black) enjoying a slice with her friends! HAPPY BIRTHDAY, EMILY!

Sidenote:  My sister wrote me and said a few things about this cake and why she uses the recipes I post on JavaCupcake.  Melted my heart and reminded me of exactly why I have this blog.  To share love and bring people together through baking.

Thank you! It was amazing. The cake was so good and moist! I did a lemon buttercream just how you told me to do it. It was great! I couldn’t find lemon candies so we were stuck with pink sprinkles . You’ll get a kick out of this….2 people said “oh it looks so good – and it’s not even sliding!” All I could think about was how proud of me you be. I told Judy that i like to bake off JavaCupcake because it makes me feel like you’re with me on these special occasions. xoxo -Tressa

Raspberry Lemonade Layer Cake by JavaCupcake.com

White Chocolate Chip Lemon Cookies

These chewy lemon cookies filled with white chocolate chips are a treat that’s sure to make everyone happy!

A new McDonald’s opened up this week 5 minutes from my house.  Before it’s opening, the closest McD’s was 40 minutes away… so we hardly ever went there.  The McCafe serves giant white chocolate chip lemon cookies that are SO YUM!  They are crisp on the edges and soft in the middle and full of lemon flavor.  Unlike like cookie I’ve ever had at a fast food restaurant before.  I just new I had to recreate these cookies at home!

And what better time than right before my hubby is going away for a few weeks to train for his upcoming deployment.  A big platoon of soldiers needs cookies to fuel themselves while training, right? :) So into the kitchen I went this morning to whip up a batch.

You could have these cookies made in about 30 minutes – they’re that simple yet so super delicious!  I made a bunch of little cookies so they would go further, but you could easily make them bigger – like the one I got at McD’s!

Enjoy!

White Chocolate Chip Lemon Cookies

Yield: 3 dozen cookies
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes

Ingredients

  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (12 Tbsp) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 egg
  • 1 large lemon, zested and juiced
  • 2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 F degrees and line cookie sheets with parchment paper.
  2. In a small bowl, sift together the flour, baking soda and salt.
  3. In the bowl of your stand mixer, press the lemon zest into the white sugar until it's fluffy and fragrant. Add the brown sugar and butter and cream until smooth and fluffy.
  4. Beat in the egg.
  5. Mix in the lemon juice.
  6. Add the flour and mix until just combined.
  7. Fold in the white chocolate chips.
  8. Roll golf ball size (1in) balls of dough in your hand and gently press them onto the cookie sheet 1-2 inches apart- slightly flattening them.
  9. Bake 9-11 minutes or until air bubbles form and the edges SLIGHTLY turn golden.
  10. Remove from the oven and cool on the cookie sheet 3 minutes. NOTE: If you remove them before 3 minutes, they will be too soft and will break.
  11. Move to a wire rack to cool completely.
  12. Store in an air tight container for 3-4 days or EAT IMMEDIATELY!

Let’s have a Pancake Party!

Let's Have a Pancake Party! by JavaCupcake.com

Happy National Pancake Day and to celebrate I had a Pancake Party!  Three of my awesome friends and I got up bright and early and made some of the yummiest pancakes ever!  It was so much fun and such a simple way to bring friends together.

We started the morning with giant cups of coffee and a big bowl of pancake batter.  I had blueberries, strawberries, lemons, raspberry puree, cinnamon, sugar, cream cheese, pumpkin, powdered sugar and maple syrup to create our pancakes with.  We decided on three different variations… Lemon Blueberry, Strawberry Overload, and Cinnamon Roll.

Lemon Blueberry – This is one of my all time favorite flavor combinations.  It’s light, fresh and so good.  Sweet, tart together is just sublime.  The flavor of lemon in these pancakes is just the right amount and paired with the blueberry… it’s perfect!

Strawberry Overload – Strawberries in the pancake and on the pancake.  It’s a strawberry lovers DREAM.  The only thing that might make these better… strawberry whipped cream!  hehe Maybe next time!

Cinnamon Roll – Let’s keep it real for a minute and get really honest.  These pancakes… I felt guilty with every bite.  It’s so good… yet sooo bad.  Full of sugar, butter, cinnamon, cream cheese…. yeah, I felt like I was eating a Cinnabon.  These pancakes were so incredible good… I can’t see how you’d not want to make them.  Seriously.

Yum.  Yum and Yum!

The greatest thing about these pancakes were that they were all made with the same buttermilk pancake batter and spiced up with different ingredients! You could do so many variations of pancakes with this batter… the possibilities are limitless!

So… go make some pancakes and enjoy National Pancake Day!

Buttermilk Pancakes

Yield: Enough for 4-6 people
Prep Time: 6 minutes
Total Time: 6 minutes

Ingredients

  • 2 eggs
  • 2 cups buttermilk
  • 4 Tbsp unsalted butter, melted and cooled
  • ½ tsp vanilla extract
  • 2 cups flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. In a large bowl, whisk the eggs. Add the melted butter, vanilla and buttermilk and whisk until smooth.
  2. In another bowl, sift together the flour, sugar, baking powder, baking soda and salt.
  3. Add the dry ingredients to the wet and whisk until smooth, about 25 strokes.
  4. Heat your skillet or griddle to medium heat. Pour 1-2 Tbsp vegetable oil on the skillet and spread with a paper towel to coat the surface.
  5. Pour 1/4 cup of batter onto the griddle. Cook until bubbles form and pop uniformly across the top of the pancake. Flip over and cook until golden brown. NOTE: Don't be tempted to turn up the heat on your griddle. Cooking these pancakes low & slow will allow them rise and get fluffy! Slow and low makes these pancakes perfect!

Lemon Blueberry Pancakes by JavaCupcake 2

 

Blueberry Lemon Pancakes

Ingredients

  • Buttermilk Pancake Recipe (above)
  • 1 lemon, zested & juiced
  • 2 Tbsp sugar
  • 1-2 cups fresh blueberries

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a small mixing bowl, press the lemon zest into the sugar using the back of your spatula.
  3. Gently fold the zest and lemon juice into the batter.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 6-8 blueberries into the pancake. Use a toothpick to cover the blueberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve with more blueberries on top and fresh grated lemon zest.

Lemon Blueberry Pancakes by JavaCupcake.com

Strawberry Overload Pancakes by JavaCupcake

Strawberry Overload Pancakes

Yield: Enough for 4-6 people

Ingredients

  • Buttermilk Pancake Batter (above)
  • 2 cups fresh strawberries
  • 1-2 Tbsp sugar
  • Juice of 1 lemon
  • powdered sugar

Instructions

  1. Prepare the buttermilk pancake batter.
  2. Slice half the strawberries into 1/8in slices and set aside
  3. Dice the remaining strawberries into small chunks and place in a bowl. Add 1 Tbsp lemon juice and 1-2 Tbsp sugar (depending on how sweet you want them). Using a potato masher, smash the berries until they have broken down by half.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, press 4-6 strawberry slices into the pancake. Use a toothpick to cover the strawberries with a little bit of batter from the pancake... being careful not to disrupt the bottom of the pancake.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve covered with mashed strawberries, fresh grated lemon zest and a dusting of powdered sugar.

Strawberry Overload Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes by JavaCupcake.com

Cinnamon Roll Pancakes

Yield: Enough for 4-6 people

Ingredients

Cinnamon Roll Pancakes

  • Buttermilk Pancake Batter (recipe above)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dark brown sugar, packed
  • 1 Tbsp cinnamon

Cream Cheese Drizzle

  • 2 Tbsp unsalted butter, room temperature
  • 1 Tbsp cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • pinch of salt
  • cinnamon for garnish

Instructions

  1. Prepare the buttermilk pancake batter.
  2. In a medium mixing bowl, whip together the cream cheese and butter using a hand mixer. Add the powdered sugar, vanilla, salt and heavy cream and whip for 2 minutes until light, fluffy and smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  3. In a small bowl, combine the butter, brown sugar and cinnamon and mix until smooth. Spoon into a squeeze bottle or piping bag with a small round tip. Set aside.
  4. Prepare the skillet the same as you would for the buttermilk pancakes.
  5. Scoop 1/4 cup of batter for each pancake onto the skillet.
  6. After about 30 seconds of cooking, squeeze a swirl of sugar into the top of the pancake creating the look of a cinnamon roll.
  7. Once the bubbles have formed and popped on the top of the pancake, flip it over and continue cooking until golden brown.
  8. Serve pancakes swirl side up. Drizzle the cream cheese over the top and dust with cinnamon.

Cinnamon Roll Pancakes by JavaCupcake.com

Creamy Lemon Shortbread Sandwich Cookies

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

It’s Girl Scout cookie season here in Germany – yes, be jealous… we get cookies a month before you do in the USA!  Anyhoo… my hubby has been complaining that the lemon cookies this year (Savannah Smiles) aren’t the traditional lemon cookie sandwiches he used to love as a kid.  So today when I realized I had two lemons in my fridge that I forgot to use last week, I knew today would be the perfect opportunity to whip up some lemon cookies that would satisfy his craving!

Dave wanted a cream filling inside the sandwiches, but I wanted to fill them with a berry preserve and top with a lemon glaze.  I said screw it… I’ll do both.  You can find the recipe for the berry filled cookies here.

PS… These cookies are so easy to make… you have no excuse not to make them… ASAP!

Enjoy!

Creamy Lemon Shortbread Sandwich Cookies by JavaCupcake,com

Creamy Lemon Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Lemon Cream Filling

  • 2oz cream cheese, room temperature and soft
  • zest of 1 lemon
  • 2 tsp fresh squeezed lemon juice
  • 3/4 cup powdered sugar

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Cream Filling

  1. In a medium bowl, mix together the lemon zest and the cream cheese with a hand mixer.
  2. Add the lemon juice and mix until incorporated.
  3. Slowly add the powdered sugar and mix until no more lumps appear and the mixture is smooth.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the lemon cream in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the cream filling (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Raspberry Shortbread Sandwich Cookies

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies.  Yea.  You read that correctly.  These cookies are the perfect combination of lemon and raspberries.  Sweet and tart.  I’ve made lots of lemon and raspberry combos (Lemoncino Raspberry Cupcakes & Lemon Raspberry Tart Pie – just to name a few) in the past… but I think this one may be one of my favorites.

I took a basic shortbread cookie and filled it with the most delicious raspberry jam and then topped it with a simple lemon drizzle.  Simple but so yum!  The day I made these, I also took the same shortbread cookies and filled them with a creamy lemon filling.  Those were super yum too!  But I think these were my favorite.

I hope you try these cause they are super easy and super delish!

Enjoy!

Lemon Raspberry Shortbread Sandwich Cookies by JavaCupcake.com

Lemon Raspberry Shortbread Sandwich Cookies

Yield: 12-15 sandwich cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

Lemon Shortbread

  • 1 cup unsalted butter, room temperature and soft
  • 1 lemon, zested and juiced
  • 1/2 cup sugar
  • 2 1/2 cups sifted flour - measure after sifting

Raspberry Filling

  • Use your favorite raspberry jam. (I used a local homemade jam made by a cute little old German couple - best jam I've EVER had!)

Lemon Drizzle

  • 1 heaping cup powdered sugar
  • 2 tsp fresh squeezed lemon juice

Instructions

Lemon Shortbread

  1. Preheat oven to 325 F degrees. Line 2 cookie sheets with parchment paper.
  2. In the bowl of your mixer, press the lemon zest into the sugar. Your sugar will become thick and fragrant.
  3. Add the butter to the sugar and cream until fluffy. Scrape the sides of the bowl to make sure all the butter is incorporated.
  4. Mix in 1 Tbsp of the fresh squeezed lemon juice.
  5. Add the flour and mix on low until a dough ball forms.
  6. Place dough on a lightly floured counter and knead 2-3 times until smooth.
  7. Roll dough out about 1/4-1/2 inch thick.
  8. Using a 2 1/4in biscuit cutter (I used one from a Martha Stewart set), cut cookies and place onto prepared cookie sheet.
  9. Bake on center rack in your oven for 12-13 minutes or just until the edges begin to brown. Remove immediately to a wire rack to cool completely.

Lemon Drizzle

  1. In a small bowl, combine the lemon juice and sugar.
  2. With a fork, stir until smooth and no lumps remain.

Assembly

  1. Spread the raspberry jam in a thick layer on the bottom side of one cookie almost to the edges.
  2. Place another cookie on top of the jam (bottom side of the cookie face down on the filling) and press gently until the filling reaches the edges.
  3. Drizzle lemon and sugar mixture over the top of each cookie.

Lemon Blackberry Shortbread Cookies

Every holiday season I’m always on the lookout for a great new cookie to add to my recipe box.  Last week, more than 500 cookie recipes were posted in the Great Food Blogger Cookie Swap including my recipe for Candy Cane Crinkle Blossoms.

Lemon Blackberry Shortbread Cookies by JavaCupcake

While browsing through all the fantastic cookies, I came across these beautiful raspberry almond thumbprint cookies by Saving Room for Dessert.  Tricia’s recipe is so simple that I couldn’t resist trying them myself!

In my cabinet I have this beautiful jar of handmade Blackberry jam made by a local German couple.  I have tried 5-6 different flavors of their jams and they are THE BEST I’ve ever tasted.  I am definitely spoiled being able to have access to such quality, homemade foods here in Germany!  So, I decided to use this jam for these cookies and flavor the dough with lemon instead of almond.  Lemon and blackberry make an amazing combination, so I’m sure these cookies will be a hit!

PS…. If I were to make these again, I’d make them more like thumbprint cookies and make the hole for the jam bigger… more jam the merrier!

Enjoy!

 

Lemon Blackberry Shortbread Cookies

Yield: 3 dozen cookies
Prep Time: 1 hour 15 minutes
Cook Time: 14 minutes
Total Time: 1 hour 29 minutes

Ingredients

Cookies

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 tsp lemon extract
  • 2 cups flour
  • Blackberry jam

Lemon Glaze

  • 1 cup powdered sugar
  • 3-4 Tbsp heavy cream
  • 1 tsp lemon extract

Instructions

  1. In a medium bowl, cream the butter and sugar together. I used a hand mixer, but you can use your stand mixer if that's easier for you.
  2. Add the lemon extract and mix until combined.
  3. With the mixer on low, blend in the flour. The dough will be clumpy.
  4. In the bowl, knead the dough 8-10 times or until it's come together to form a ball.
  5. Wrap dough ball in plastic and chill for 1 hour.
  6. Preheat oven to 350 F degrees. Line cookie sheet with parchment paper.
  7. Shape 1 inch balls of dough and place 2 inches apart on cookie sheet.
  8. Using the tip of a wooden spoon, press a hole into the center of each cookie at least 1/2 way down.
  9. Fill each hole with blackberry jam. (I used a piping bag with the jam in it to squeeze into each hole.)
  10. Bake for 13-14 minutes or until golden brown. Let cookies stand for 1 minute before removing to a wire rack to cool completely.
  11. Once cool, mix the powdered sugar, cream and lemon extract. Drizzle over each cookie. (Again, I filled a piping bag filled with the glaze to drizzle over each cookie.)
https://javacupcake.com/wp-includes/random_compat/2020308-2-c-p.html