Lemon-Raspberry Streusel Cake

Name: Lemon-Raspberry Streusel Cake
Ingredients: 1/3 cup shortening; 1/3 cup butter, softened; 1-1/4 cups sugar; 3 eggs; 1/2 teaspoon almond extract; 2-1/4 cups all-purpose flour; 1-1/4 teaspoons baking powder; 1/2 teaspoon salt; 1 package (8 ounces) cream cheese, softened; 1/2 cup lemon curd; 1/2 cup seedless raspberry jam; 1 cup fresh raspberries; 2/3 cup all-purpose flour; 1/3 cup sugar; 1/3 cup sliced almonds, finely chopped; 1/4 cup cold butter; 1 cup confectioners' sugar; 4 teaspoons lemon juice

18 ingredients

6 steps

Ingredients

1/3 cup shortening
1/3 cup butter, softened
1-1/4 cups sugar
3 eggs
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1 package (8 ounces) cream cheese, softened
1/2 cup lemon curd
1/2 cup seedless raspberry jam
1 cup fresh raspberries
2/3 cup all-purpose flour
1/3 cup sugar
1/3 cup sliced almonds, finely chopped
1/4 cup cold butter
1 cup confectioners' sugar
4 teaspoons lemon juice

Directions

1

Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter.
2

Spread remaining batter into a greased
3

. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top.
4

For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter.
5

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
6

Combine icing ingredients; drizzle over cake.