Lemon Raspberry Cake
A delightful masterpiece that combines sweet raspberries and tangy lemon for a rich and flavorful cake, perfect for any special occasion.
Ingredients
Cake Ingredients
- 1 cup unsalted butter, at room temperature This creamy base adds richness.
- 1.5 cups granulated sugar Sweetens the cake perfectly.
- 0.25 cup light brown sugar, packed Offers a hint of molasses.
- 1 tablespoon lemon zest Provides an aromatic citrus fragrance.
- 0.5 teaspoon pure lemon extract (optional) Adds lemony goodness.
- 1 teaspoon vanilla extract Balances the tartness.
- 4 large eggs at room temperature Essential for structure.
- 2.5 cups cake flour Ensures a soft and tender crumb.
- 1.5 teaspoons baking powder Helps the cake rise.
- 0.5 teaspoon baking soda Provides additional leavening.
- 0.5 teaspoon salt Enhances all flavors.
- 0.5 cup whole milk Contributes to moistness.
- 0.5 cup full-fat sour cream Adds richness.
- 0.5 cup fresh squeezed lemon juice Infuses refreshing citrus flavor.
- 2.5 cups fresh or frozen raspberries Bursts with juicy goodness.
- 2 tablespoons all-purpose flour Helps prevent berries from sinking.
Frosting Ingredients
- 1 block full-fat cream cheese, softened Forms the creamy base.
- 10 tablespoons unsalted butter, softened Ensures a rich frosting.
- 4 cups confectioners' sugar Adds sweetness and smooth texture.
- 2 teaspoons fresh lemon zest Adds brightness.
- 1 tablespoon fresh lemon juice Enhances tanginess.
- 0.25 teaspoon pure lemon extract (optional) Intensifies lemon flavor.
- 0.25 teaspoon salt Balances sweetness.
- 2 tablespoons sour cream Adds creaminess.
- 0.5 cup raspberry preserves Provides a fruity layer.
- 1 lemon thinly sliced For a classy garnish.
- 1 cup fresh raspberries For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans: line them with parchment paper and lightly spray with nonstick cooking spray.
- In a large mixing bowl, cream together the unsalted butter, granulated sugar, brown sugar, lemon zest, lemon extract, and vanilla extract until light and fluffy, about 3-5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually mix this dry mixture into the wet ingredients until incorporated.
- Gently fold in the milk, sour cream, and lemon juice.
- Toss raspberries with all-purpose flour to prevent sinking, then fold them into the batter carefully.
Baking
- Divide the batter evenly between the prepared pans and bake for 35-40 minutes until a toothpick comes out clean.
- Let the cakes cool in their pans for 10 minutes before transferring them to cooling racks.
Frosting
- Beat together softened cream cheese and butter until fluffy. Gradually add the confectioners' sugar along with lemon zest, lemon juice, lemon extract, and salt until smooth.
Assembly
- Layer frosting on top of the first cake layer, spreading raspberry preserves, then place the second layer on top and frost the top and sides.
- Chill the frosted cake for about 20 minutes in the fridge.
- Garnish with fresh raspberries and thinly sliced lemon before serving.
Notes
Room temperature ingredients are crucial for a well-emulsified batter. Don't overmix the flour into the batter; mix until just combined. Allow the cakes to cool completely before frosting to prevent melting.