Raspberry-Lemon Heart Cakes

Serves: 4

Rowena Kautzer

1 January 1970

Based on User reviews:

52

Spice

48

Sweetness

58

Sourness

41

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2 cups

All-Purpose Flour

1 tsp

Baking Powder

3 tsp

Coarse Kosher Salt

4 large

Egg

2 cups

Sugar

1 tsp

Vanilla Extract

1 cup

Unsalted Butter (melted, warm)

1 cup

Whole Milk (room temperature)

1

Raspberry Jam

1

Lemon Curd (purchased)

1

Powdered Sugar

Directions:

1

Preheat oven to 350°F

2

Line heavy 18 x 12 x 1- inch baking sheet with parchment paper

3

Whisk first 3 ingredients in medium bowl

4

Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes

5

Beat in butter, then milk

6

Fold in flour mixture, then beat just until blended, about 30 seconds

7

Spread batter evenly into prepared baking sheet

8

Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes

9

Cool cake completely on baking sheet on rack

10

Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake)

11

Spread thin layer of jam over top of 1 cake heart

12

Spread 1 heaping teaspoon of lemon curd over; top with another cake heart

13

Repeat with remaining hearts, jam, and lemon curd

14

Sprinkle each with powdered sugar

15

Preheat oven to 350°F

16

Line heavy 18 x 12 x 1- inch baking sheet with parchment paper

17

Whisk first 3 ingredients in medium bowl

18

Using electric mixer, beat eggs, sugar, and vanilla in large bowl until very pale and thick, about 5 minutes

19

Beat in butter, then milk

20

Fold in flour mixture, then beat just until blended, about 30 seconds

21

Spread batter evenly into prepared baking sheet

22

Bake cake until tester inserted into center comes out clean and cake begins to color on top, 26 to 28 minutes

23

Cool cake completely on baking sheet on rack

24

Using 4-inch heart-shaped cookie cutter, cut out 8 hearts from cake (cover and reserve leftover cake)

25

Spread thin layer of jam over top of 1 cake heart

26

Spread 1 heaping teaspoon of lemon curd over; top with another cake heart

27

Repeat with remaining hearts, jam, and lemon curd

28

Sprinkle each with powdered sugar