Lemon Cake Squares with Raspberry Glaze

Join me LIVE for a Google+ Hangout where I’ll be making Lemon Cake Squares with Raspberry Glaze with Imperial Sugar! Yahtzee!

Fun day today! And not just because it’s Thursday, it’s sunny, and I’m going to a wine tasting in a few short hours. Though that doesn’t hurt.

Side note. Why is it that neon food tastes better? Is that just me? Especially when it is naturally pink! I try to keep the dye to my hair only (I swear I’m a real blond). And rainbow bagels. 

Anyhoo, I’ve teamed up with my friends at Imperial Sugar to make Lemon Cake Squares with Raspberry Glaze for you! I’ll be baking LIVE on August 19 at 6pm CT. You can RSVP here or watch below or on YouTube.

You will learn baking techniques such as making a glaze, how to whip eggs to perfection, what does creamed butter look like and more. We’ll also discuss some of your favorite summer desserts in this interactive demo.

(I’ll make sure to get a mani today too, after wine of course.)

Lemon Cake Squares with Raspberry Glaze

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Prep Time 28 minutes mins

Cook Time 25 minutes mins

Ingredients

  

For Cake

• 3 large eggs separated whites and yolks
• 1 cup powdered sugar
• 4 ounces (1 stick) unsalted butter softened, plus more for greasing pan
• 1 cup granulated sugar
• ½ cup lemon juice (2-3 lemons) plus the zest from the lemons
• 1½ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt

For Glaze

• 1 cup raspberries
• 1 cup powdered sugar
• ½ tsp vanilla extract

Instructions

 

• Preheat oven to 400°F. Grease a 9×13 inch pan and set aside.
• In medium bowl use a hand mixer to beat three egg whites until soft peaks. Add powdered sugar and mix until combined.
• In a separate large bowl, cream together butter and granulated sugar until light and fluffy. Add three egg yolks, beating after each one. Then add lemon juice and zest and combine.
• In a third medium bowl, whisk together flour, baking powder and salt. Add to butter mixture and mix by hand just until combined. Then fold in egg whites.
• Pour into the greased pan and bake for 20-25 minutes until the top is browned.
• To make glaze, heat raspberries over medium heat in a small pot on the stovetop until completely dissolved, about 5 minutes. Strain into a small bowl. Add vanilla to powdered sugar and gradually add raspberry juice until glaze is thin enough to coat the back of a spoon.
• When cake is ready and still warm, frost with glaze. Let cool. Serve with more powered sugar as garnish.

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I created this recipe for Imperial Sugar, but as usual all opinions are my own.