Black Raspberry Lemon Cake

This recipe highlights our Seedless Black Raspberry Preserves and Lemon Juice!

INGREDIENTS:

Cake:

  • 3 large eggs

  • 1 cup granulated sugar

  • 4oz. sour cream

  • 2oz. Seedless Black Raspberry Preserves

  • 2oz. Cream cheese

  • 1/2 cup vegetable oil

  • 2 tablespoons lemon zest

  • 4 tbsp. Bell-View Lemon Juice

  • 1 1/2 cups all-purpose flour

  • 2 tsps. baking powder

Syrup:

  • 3oz. Bell-View Lemon Juice

  • 1/2 cup sugar

Glaze:

  • 3 tbsp. Half & Half

  • 1 cup powder sugar

DIRECTIONS:

  1. Preheat oven to 350F and grease a pan and set aside

  2. Combine sugar, eggs, preserves, sour cream, cream cheese, and lemon juice in a large bowl. Whisk well.

  3. Fold in oil.

  4. Then add dry ingredients to wet and mix until just combined.

  5. Pour into prepared pan and bake for 50-55 minutes.

  6. While baking, mix lemon juice and sugar to make the simply syrup. Stir vigorously.

  7. In a separate bowl, mix half & half with powdered sugar and mix well.

  8. Once cake is baked, remove from oven and poke holes in the cake. Fill holes with lemon simple syrup.

  9. Let cake cool then glaze.

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