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Epicurious

Raspberry-Lemon Heart Cakes

4.3

(5)

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Raspberry-Lemon Heart CakesGail Albert Halaban

Recipe information

  • Yield

    Makes 4 servings plus leftovers

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

Preparation

  1. Step 1

    Preheat oven to 350°F. 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.

    Step 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.

    Step 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.

TagsCakeDessertFruit DessertNut FreeDairy FreeEasyBakingElectric MixerStand MixerBon Appétit
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