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Start by preheating your oven to 350°F (175°C). This step is crucial, as it ensures that your cake bakes evenly from the moment it’s placed in the oven. Additionally, prepare your cake pans by greasing them and lining the bottoms with parchment paper. This will make it easy to remove the cakes once they’re baked.

Lemon Raspberry Ice Cream Cake

Get ready to elevate your dessert game with the delicious Lemon Raspberry Delight Ice Cream Cake! This captivating treat combines a light, tangy lemon cake with creamy raspberry swirl ice cream for a refreshing summer flavor. Perfect for birthday parties or summer picnics, each luscious slice reveals a beautiful contrast of zesty lemon and sweet-tart raspberry. With fresh ingredients and easy steps, this recipe is designed to impress both your palate and your guests. Enjoy a delightful baking adventure!
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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

1 cup granulated sugar

3 large eggs

Zest of 2 lemons

½ cup fresh lemon juice

1 teaspoon vanilla extract

For the Raspberry Swirl Ice Cream:

2 cups fresh raspberries (or frozen, thawed)

¾ cup granulated sugar (divided)

2 cups heavy cream

1 cup whole milk

1 teaspoon vanilla extract

½ cup lemon juice

For the Lemon Cream Frosting:

1 cup heavy cream

1 cup powdered sugar

2 tablespoons lemon juice

Zest of 1 lemon

For Garnish:

Fresh raspberries

Lemon slices

Mint leaves

Instructions
 

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

    Make the Cake Layers: In a bowl, whisk together flour, baking powder, and salt. In another large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract. Gradually mix in the dry ingredients until just combined. Divide the batter evenly between the two prepared cake pans.

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

        Make the Raspberry Swirl Ice Cream:

          - In a medium saucepan, combine raspberries and ¼ cup of sugar over medium heat. Cook until raspberries begin to break down, about 5 minutes. Remove from heat, mash, and strain through a fine mesh sieve to remove seeds. Set aside.

            - In a large bowl, mix the heavy cream, whole milk, remaining ½ cup of sugar, vanilla extract, and lemon juice until well combined. Pour this mixture into an ice cream maker and churn according to manufacturer’s instructions.

              - Once the ice cream reaches a soft-serve consistency, gently fold in the raspberry puree, creating swirls. Transfer to a container and freeze for at least 4 hours or until firm.

                Prepare the Lemon Cream Frosting: In a mixing bowl, whisk the heavy cream until soft peaks form. Gradually add the powdered sugar, lemon juice, and lemon zest, and continue whisking until stiff peaks form. Refrigerate until ready to use.

                  Assemble the Ice Cream Cake:

                    - Place one cake layer on a serving plate. Spread a generous layer of raspberry ice cream over the top of the cake. Place the second cake layer on top.

                      - Frost the top and sides of the cake with the lemon cream frosting. Create decorative swirls using a spatula or piping bag.

                        Decorate: Garnish with fresh raspberries, lemon slices, and mint leaves for a pop of color.

                          Chill and Serve: Place the completed cake in the freezer for about 30 minutes before slicing. Serve chilled and enjoy the refreshing burst of lemon and raspberry!

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