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Lemon-Raspberry Cake with Pistachio Frosting
SUGARHERO18Ingredients
65Minutes
870Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 1/4 cups all purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 lemons (large)
- 1 3/4 cups granulated sugar
- 8 oz. butter (at room temperature)
- 8 oz. cream cheese (at room temperature)
- 4 eggs (at room temperature)
- 1 tsp. lemon extract
- 1.2 oz. freeze-dried raspberries (one Trader Joe’s bag, about 1 1/4 cups)
- 9 egg whites (at room temperature)
- 14 oz. granulated sugar
- 1/4 tsp. salt
- 1 lb. butter (slightly softened to the touch but still cool—not greasy or warm)
- 1 Tbsp. vanilla extract
- 1/4 cup pistachio paste
- green food coloring
- Fruit Roll-ups (I used about 3 boxes for my mini cakes, but that included a lot of waste due to cutting circles for the bows, and wanting to use specific colors)
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NutritionView More
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870Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories870Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat34g170% |
| Trans Fat |
| Cholesterol215mg72% |
| Sodium690mg29% |
| Potassium190mg5% |
| Protein10g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate85g28% |
| Dietary Fiber2g8% |
| Sugars64g |
| Vitamin A35% |
| Vitamin C25% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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