Tonight we were having my husband’s family over to celebrate his brother’s birthday. Tonight I was off the hook for dinner, but I was responsible for dessert! Not necessarily my strong suit, but I’m trying to get better.
Deciding what to make was difficult. I really wanted cheesecake, but I new I would not have enough time after work to make that happen. So, thanks to Pinterest, I discovered not one, but two yummy desserts. One is sweet and light, and the other is for all you chocolate lovers!
Lemon-Raspberry Cake with Lemon Cream Cheese and Raspberry Sauce
1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup low-fat buttermilk
1 ¼ cups sugar (I used the Splenda blend equivalent)
3 large eggs
1 lemon, juice and zest
½ teaspoon vanilla extract
½ cup canola oil
1 cup fresh raspberries
2 tablespoons water
1 tablespoons sugar (Splenda blend)
Reserved sauce from the cake
1/3 cup sugar (I again used the Splenda blend equivalent)
Lemon Cream Cheese: from previous post, Zucchini….2 ways!
8 oz reduced fat cream cheese
1 cup powdered sugar
1 lemon, juice and zest
Preheat the oven 350°F. Spray 8×8 glass baking dish with cooking spray.
Sift together the flour, baking powder, and salt in a mixing bowl.
In a separate bowl, combine the buttermilk, sugar, eggs, lemon zest, vanilla extract, and oil. Mix the buttermilk mixture with the dry ingredients until just combined. Pour into prepared baking dish.
In a food processor, blend the juice of 1 lemon, raspberries, water, and 1 tbsp Splenda blend sugar. Process until smooth.
Using a small spoon, drizzle 2-3 spoonfuls of the raspberry sauce on the top of the cake batter. Use a toothpick to swirl into the batter.
Bake at 350 degrees for 30 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, strain the remaining raspberry mixture into a sauce pan. Add 1/3 cup sugar (or Splenda blend equivalent), and cook over low heat until the sugar dissolves. Cool in refrigerator until ready to serve.
In another bowl, blend cream cheese, juice and zest of 1 lemon, and powdered sugar. Once combined, place in the refrigerator until ready to serve.
Before serving cake, let cool on counter before cutting. Top with lemon cream cheese and/or raspberry sauce.
**Recipes adapted from: Kitchen Confidante
This was one my favorite desserts that I have ever made!! The lemon and raspberry go so well together!!
Check back tomorrow for the second dessert served tonight!