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Robert Mondavi Winery

Mondavi came to me with an unusual challenge – they already had a photo and wanted a recipe to match it. Both were featured on a bottle necker.

Lemon-Raspberry Cake with Lemon Cream Cheese Frosting

Serves 8 to 12

FOR THE CAKE
10 tablespoons butter
1 1/2 cups sugar
3 tablespoons finely chopped lemon zest
3 eggs
2 1/2 cups cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk
2 tablespoons lemon juice

FOR THE FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
3 tablespoons lemon juice
5 cups powdered sugar

FOR THE FILLING
1 1/2 cups lemon curd
1/2 cup raspberry jam

To make the cake, preheat oven to 375°F. Cream together butter, sugar, and zest. Add eggs, one at a time, beating until mixture is pale and fluffy.

Sift together flour, baking powder, and salt. Add to butter mixture, alternating with milk and lemon juice, beating until smooth after each addition. Bake in two greased, floured, 9-inch round cake pans for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool 10 minutes. Gently remove cakes from pans, and cool allow to completely.

To make the frosting, cream together cream cheese, butter, and lemon juice. Gradually add powdered sugar, beating until smooth.

To assemble, carefully cut each cake into two layers. Spread two of the layers with lemon curd, one with jam, and one with frosting. Stack the layers so that the jam is in the middle and the frosting is on top. Finish by frosting the sides.