Lemon Raspberry Cake
This delightful dessert combines the bright flavors of lemon with the sweet, juicy bursts of fresh raspberries, making it a perfect treat for gatherings and special occasions.
Ingredients
For the cake
- 1 cup Unsalted butter Softened, for a rich crumb.
- 1.5 cups Granulated sugar For sweetness.
- 0.25 cups Light brown sugar Packed, for caramel undertones.
- 1 tablespoon Lemon zest Freshly grated for aromatic flavor.
- 0.5 teaspoons Lemon extract Optional, for enhanced lemon flavor.
- 1 teaspoon Vanilla extract Balances the tartness.
- 4 large eggs Large eggs At room temperature, for structure.
- 2.5 cups Cake flour For a light texture.
- 1.5 teaspoons Baking powder Leavening agent.
- 0.5 teaspoon Baking soda Works with lemon's acid.
- 0.5 teaspoon Salt Enhances flavors.
- 0.5 cups Whole milk For moisture.
- 0.5 cups Full-fat sour cream Adds richness.
- 0.5 cups Fresh squeezed lemon juice Brightens the cake.
- 2.5 cups Fresh or frozen raspberries For fruity flavor.
- 2 tablespoons All-purpose flour To coat raspberries.
For the frosting
- 1 block Cream cheese Softened, for tangy flavor.
- 10 tablespoons Unsalted butter Softened, for creaminess.
- 4 cups Confectioners' sugar Sweetens the frosting.
- 2 teaspoons Fresh lemon zest Enhances lemon flavor.
- 1 tablespoon Fresh lemon juice Brightens the frosting.
- 0.25 teaspoon Lemon extract Optional, for added flavor.
- 0.25 teaspoon Salt Balances sweetness.
- 2 tablespoons Sour cream Adds tanginess.
- 0.5 cups Raspberry preserves Filling between layers.
- 1 lemon Lemon Thinly sliced, for garnish.
- 1 cup Fresh raspberries To top the cake.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining with parchment paper and greasing them.
- In a large mixing bowl, cream together unsalted butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in milk, sour cream, and fresh lemon juice.
- Dust raspberries with all-purpose flour and fold them into the batter gently.
Baking
- Divide the batter evenly between prepared pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
Frosting
- Beat cream cheese and butter together until fluffy. Gradually add confectioners' sugar, lemon zest, lemon juice, lemon extract (if using), and salt until smooth.
Assembly
- Spread frosting on top of the first layer, followed by a layer of raspberry preserves. Place the second layer on top and frost the top and sides.
- Chill the frosted cake in the fridge for about 20 minutes to set the frosting.
- Garnish with fresh raspberries and lemon slices before serving.
Notes
Ensure all ingredients are at room temperature. Don't overmix the batter, and avoid excess moisture with frozen raspberries.