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A PERFECT LEMON
AND RASPBERRY
PAIRING
Family Features
Enjoy the richness of summer with this Ooey Gooey
Lemon Cake, which pairs a soft lemony cake with a
sweet-tart raspberry drizzle that’s perfect for sharing
with your nearest and dearest. Find more summer dessert ideas
at Culinary.net.
Ooey Gooey Lemon Cake
Recipe courtesy of “Cookin’ Savvy”
1 stick butter, melted
1 box lemon cake mix
2 eggs
Topping:
1 package (8 ounces) cream cheese, softened
2 eggs
3 1/2 cups powdered sugar
Raspberry Drizzle:
2 tablespoons cornstarch
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
1 cup fresh raspberries
Heat oven to 350 F.
To make cake:
In bowl, mix
butter, cake mix
and eggs until
blended well but
thick. Spread
into buttered
9-by-13-inch
pan.
To make topping: In another bowl, using mixer, mix softened
cream cheese, eggs and powdered sugar until blended well.
Pour over cake mixture but do not mix. Bake 30-35 minutes
until edges of cake are golden brown but center is not. Wait
until completely cooled to cut, 1-2 hours.
To make drizzle: In saucepan over medium heat, add cornstarch
and sugar. Mix in water and orange juice. Stir in raspberries
and bring to boil. Remove from heat when it starts to
thicken.
Drizzle raspberry drizzle over each piece.|
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