{"id":4902,"date":"2012-05-19T09:25:30","date_gmt":"2012-05-19T15:25:30","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4902"},"modified":"2012-05-19T09:25:30","modified_gmt":"2012-05-19T15:25:30","slug":"lemon-lime-raspberry-layer-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/05\/19\/lemon-lime-raspberry-layer-cake\/","title":{"rendered":"Lemon Lime & Raspberry Layer Cake"},"content":{"rendered":"

Springtime calls for desserts like this. \u00a0Fresh flavors that don’t weigh you down or make you feel too full. \u00a0This light citrus cake is filled with fresh raspberries and topped with a sweet cream cheese glaze-like frosting. \u00a0It was the perfect end to the Mother’s Day lunch we had last weekend with some of our friends. \u00a0The kids played in the pool while we sat outside enjoying the perfectly warm and breezy weather while eating our cake. \u00a0I’d enjoy a day like that again anytime.<\/p>\n

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This recipe is from Cooking Light, and I chose it because I’d made it years ago and remembered it being really tasty. \u00a0The original recipe calls for lemonade concentrate, which I could not find. \u00a0Weird, right? \u00a0They had all kinds of juice concentrate, and lots of frozen drink mixers, but no lemonade. \u00a0I used limeade instead and it was great. \u00a0My only complaint with the use of juice concentrate in this recipe is that you’re left with a lot left over. \u00a0If I’d been thinking about not being wasteful, I’d have frozen the rest in ice cube trays and used them to ice down a pitcher of punch or something. \u00a0But I don’t always think about stuff like that when it matters. \u00a0I think about it after I’ve tossed what I could have saved.<\/p>\n

I added the berries in the middle of the cake because I thought it needed some color and berries are a perfect match for citrus. \u00a0Blueberries would have also been nice in the center, or a combination of the two. \u00a0I squished and flattened the raspberries as I layered them on the cake to make sure they made a nice even blanket of berries.<\/p>\n

A good thing to know about the cake is that the tops get sticky. \u00a0When you take them out of the pans to cool, set them bottom side down or else the tops will stick to the cooling racks and make you very frustrated when you try to move them. \u00a0I am speaking from personal experience and am trying to save you some heartache.<\/p>\n

The frosting\/glaze gave me some trouble when I frosted\/glazed the cake. \u00a0It’s not thin, like a glaze, but not quite thick enough to be used as frosting. \u00a0It could be the concentrate that makes the consistency a bit sticky and strange, but it still tastes good. \u00a0I thought about adding more sugar, but didn’t so as not to make it too ridiculously sweet. \u00a0The final product wasn’t as pretty and clean as I would have hoped, but it was delicious. \u00a0I made the cake the night before and refrigerated it overnight. \u00a0This cake stores very well in the fridge. \u00a0I did notice a little sugary crunch to the frosting when eaten cold from the fridge, but not so much after it had warmed up slightly. \u00a0This recipe is one that I’ll come back to. \u00a0I might try it as cupcakes for a baby shower I’m helping with in June.<\/p>\n

Carson enjoyed this cake. \u00a0Or maybe he just enjoyed the fact that I was letting him have his way with a real fork and a nice big slice of cake…<\/p>\n

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Lemon, Lime and Raspberry Layer Cake<\/h3>\n

From\u00a0Cooking Light<\/a><\/p>\n

Ingredients<\/em><\/p>\n

Cake<\/p>\n