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To achieve the perfect sweetness in your Lemon Raspberry Delight Ice Cream Cake, powdered sugar is an essential ingredient. Unlike granulated sugar, powdered sugar dissolves easily into frostings and batters, ensuring a smooth texture without any graininess. This makes it ideal for our luscious lemon cream frosting, allowing the bright flavors of lemon to shine through without being overpowered by sweetness.

Lemon Raspberry Ice Cream Cake

Beat the heat this summer with a Lemon Raspberry Delight Ice Cream Cake! This vibrant and refreshing dessert features fluffy lemon cake layers paired with rich raspberry swirl ice cream, all topped with a luscious lemon cream frosting. Perfect for any occasion, this multi-layered masterpiece is sure to impress your friends and family. With its sweet-tart flavors and creamy textures, it's a delightful treat that captures the essence of summer. Indulge and enjoy every bite!
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Ingredients
  

For the Cake Layers:

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

¾ cup unsalted butter, softened at room temperature

1 cup granulated sugar

3 large eggs

Zest of 2 lemons

½ cup freshly squeezed lemon juice

1 teaspoon vanilla extract

For the Raspberry Swirl Ice Cream:

2 cups fresh raspberries (frozen can be used; thaw before preparation)

¾ cup granulated sugar (divided into ¼ cup and ½ cup)

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

½ cup freshly squeezed lemon juice

For the Lemon Cream Frosting:

1 cup heavy cream

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

Zest of 1 lemon

For Garnish:

Fresh raspberries

Thinly sliced lemon wedges

Fresh mint leaves

Instructions
 

Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal.

    Prepare the Cake Layers:

      - In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

        - In a separate large bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.

          - Add the eggs to the butter-sugar mixture, one at a time, ensuring each egg is fully incorporated before adding the next.

            - Stir in the lemon zest, freshly squeezed lemon juice, and vanilla extract until smooth.

              - Gradually incorporate the dry ingredient mixture, mixing gently until just combined. Take care not to over-mix.

                - Equally divide the batter into the prepared cake pans.

                  Bake: Place the cake pans in the preheated oven. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

                    Make the Raspberry Swirl Ice Cream:

                      - In a medium saucepan over medium heat, combine the fresh (or thawed) raspberries with ¼ cup of sugar. Cook for about 5 minutes, or until the raspberries start breaking down.

                        - Remove from heat, mash the raspberries with a fork or potato masher, and strain the mixture through a fine mesh sieve into a bowl to separate the seeds. Set the raspberry puree aside.

                          - In a large mixing bowl, whisk together the heavy cream, whole milk, the remaining ½ cup of sugar, vanilla extract, and lemon juice until fully combined.

                            - Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.

                              - When the ice cream reaches a soft-serve consistency, gently fold in the raspberry puree to create beautiful swirls. Transfer the ice cream to an airtight container and freeze for at least 4 hours or until it becomes firm.

                                Prepare the Lemon Cream Frosting:

                                  - In a mixing bowl, beat the heavy cream with a whisk or mixer until soft peaks form.

                                    - Gradually add the powdered sugar, lemon juice, and lemon zest, continuing to whisk until the mixture reaches stiff peaks. Cover and refrigerate until you are ready to assemble the cake.

                                      Assemble the Ice Cream Cake:

                                        - On a serving plate, place one of the cooled cake layers. Generously spread the raspberry swirl ice cream over this layer.

                                          - Carefully place the second cake layer on top of the ice cream layer.

                                            - Frost the top and sides of the cake with the lemon cream frosting. For an elegant finish, you can create decorative swirls using a spatula or piping bag.

                                              Decorate: For a visually appealing touch, garnish the top of the cake with fresh raspberries, thin slices of lemon, and speckle with fresh mint leaves for a burst of color.

                                                Chill and Serve: Before slicing, place the assembled cake in the freezer for about 30 minutes to set. Slice and serve chilled to enjoy the refreshing and zesty blend of lemon and raspberry flavors!

                                                  Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12