Foodies: Lemon-Raspberry Cake Pops
Introduction:
For the Foodies final showcase we created a sweet and delicious treat for all to enjoy. We wanted to create a flavorful blend and decided cake-pops would be the perfect treat! With a raspberry cake and a lemon cake as well as a raspberry icing and a lemon icing we have the perfect combination. The balance of the sweet of the lemon and sugar and the slight sour-sweet of the raspberry allowed for a delicious snack. There are many combinations to allow for a variety for all to enjoy, Starbucks definitely has some competition with the Foodies cake-pop creations!
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Ingredients:
Raspberry cake:
- 1 1/2 sticks of unsalted butter
- 2 cups granulated sugar
- 3 large eggs
- 3 cups of cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup vegetable oil
- 12 oz fresh raspberries
Lemon cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1tsp vanilla extract
- 2 tbsp lemon juice
- 1/2 cup buttermilk
Icings:
- 1 cup powdered sugar
- 1/4 cup perfered filling
Instructions:
Raspberry cake:
- Preheat the oven to 375 degrees. Press raspberries through strainer to gather juice. Combine puree with 1/4 water and 2 tablespoons of sugar. Simmer on medium heat for 10 minutes. 3/4 cups should be made but if reduced, add water until 3/4 filled.
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- In a medium-sized bowl, add flour, baking powder, baking soda, and salt together. Blend together until combined.
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- In another bowl, combine sour cream, oil, and the raspberry puree together until smooth.
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- In another bowl, mix the sticks of butter until smooth, and gradually add the remaining sugar into the mixture until combined completely. Add 1 egg at a time until fully mixed in.
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- Combine all ingredients together. Place into greased baking pan and cook for 20 minutes.
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Lemon Cake
- Preheat oven to 350 degrees
- In medium bowl combine flour, baking powder, lemon zest, and salt. set aside.
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- Cream butter and sugar together until pale and fluffy
- Add eggs one at a time into the butter mixture, mix in vanilla extract, and lemon juice.
- slowly add 1/3 of the flour mixture and mix until combined, pour half of the buttermilk into the mixture and combine. Repeat with 1/3 of flour, then the rest of the buttermilk, then the rest of the flour.
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- Scrape batter into the cake pan and bake for 45-55 minutes until the cake is golden brown.
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Ratings of meal:
Taste: 9/10 the lemon and raspberry paired so well together!
Visual Appeal: 7/10 we struggled to get the icing to look neat, but overall the raspberry icing added nice color!
Smell: 9/10 Sweet, Tart, aromatic
Mouthful: 8/10 Cake is sweet and soft. The icing was creamy and smooth.
Creativity: 9/10
- The cake and icing were made from scratch
- The flavors are creative