Description
This bright and flavorful Lemon Raspberry Cake combines tender lemon-infused layers with fresh raspberries and a creamy lemon cream cheese frosting, perfect for any celebration or sweet treat.
Ingredients
Units
Scale
Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tbsp lemon zest
- 1/2 tsp pure lemon extract (optional)
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup fresh squeezed lemon juice
- 2 1/2 cups fresh or frozen raspberries
- 2 tbsp all-purpose flour
Frosting
- 1 block (8 oz) full-fat cream cheese, softened
- 10 tbsp unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/4 tsp pure lemon extract (optional)
- 1/4 tsp salt
- 2 tbsp sour cream
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat and Prepare Pans Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Cream Butter and Sugars In a large mixing bowl, beat the unsalted butter with granulated sugar, light brown sugar, lemon zest, lemon extract (if using), and vanilla extract until light and fluffy. This will take about 3-5 minutes and helps incorporate air for a tender cake.
- Add Eggs Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Mix Dry Ingredients In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Combine Wet and Dry Alternately add the dry ingredients and the milk, beginning and ending with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Add Sour Cream and Lemon Juice Fold in the sour cream and fresh lemon juice gently to maintain the batter’s lightness and add moisture.
- Prepare Raspberries Toss the raspberries with 2 tablespoons of all-purpose flour to prevent them from sinking to the bottom during baking.
- Fold in Raspberries Carefully fold the floured raspberries into the batter, distributing them evenly without breaking them.
- Bake the Cake Divide the batter evenly into the prepared pans and smooth the tops. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even cooking.
- Cool Cakes Allow the cakes to cool in pans for 15 minutes, then turn out onto wire racks to cool completely. Cooling prevents the frosting from melting.
- Make Lemon Cream Cheese Frosting Beat softened cream cheese and butter together until smooth and creamy. Gradually add confectioners’ sugar, lemon zest, lemon juice, lemon extract (if using), salt, and sour cream. Beat until light and fluffy.
- Assemble the Cake Place one cake layer on your serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake evenly.
- Garnish Warm raspberry preserves slightly to make spreading easier, then drizzle or spread lightly over the top of the cake. Decorate with fresh lemon slices and fresh raspberries for a beautiful presentation.
- Serve Chill the cake for at least 30 minutes before serving to let the frosting set. Slice and enjoy your bright, flavorful lemon raspberry cake!
Notes
- Use parchment paper in cake pans to prevent sticking.
- Be sure to toss raspberries in flour to avoid sinking in the batter.
- Rotate cake pans halfway during baking to ensure even cooking.
- Chill cake for at least 30 minutes before serving to set frosting.
