Description
This Lemon Raspberry Cake is a luscious, moist dessert featuring a tender lemon-infused cake layered with fresh raspberries and a tangy lemon cream cheese frosting. Perfectly balanced with tartness and sweetness, this cake is a refreshing treat for any occasion.
Ingredients
Scale
Cake Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- ¼ cup light brown sugar, packed
- 1 tbsp lemon zest
- ½ tsp pure lemon extract (optional)
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2½ cups cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup whole milk
- ½ cup full-fat sour cream
- ½ cup fresh squeezed lemon juice
- 2½ cups fresh or frozen raspberries
- 2 tbsp all-purpose flour
Lemon Cream Cheese Frosting Ingredients:
- 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
- ¼ tsp pure lemon extract (optional)
- ¼ tsp salt
- 2 tbsp sour cream
Garnish:
- ½ cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat Oven & Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Cream Butter & Sugars: In a large bowl, beat the unsalted butter, granulated sugar, light brown sugar, and lemon zest together until the mixture is light and fluffy. Add the lemon and vanilla extracts and mix to combine.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth and homogenous batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, blend together the whole milk, full-fat sour cream, and fresh squeezed lemon juice until well combined.
- Combine Wet and Dry Mixtures: Alternately add the dry ingredients and wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix gently to incorporate everything evenly without overmixing.
- Prepare Raspberries: Toss the fresh or frozen raspberries with all-purpose flour to help prevent them from sinking to the bottom of the cake. Gently fold the raspberries into the batter.
- Bake: Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioners’ sugar, then mix in the lemon zest, lemon juice, lemon extract (if using), salt, and sour cream until well combined and fluffy.
- Assemble: Spread a layer of frosting and raspberry preserves between the two cake layers. Then frost the top and sides of the cake evenly with the remaining frosting.
- Garnish: Decorate the cake with thin lemon slices and fresh raspberries for a beautiful and fresh finish.
Notes
- For a lighter frosting, reduce the amount of confectioners’ sugar to taste.
- If using frozen raspberries, do not thaw them before mixing into the batter to prevent bleeding of color.
- You can make this cake gluten-free by substituting the cake flour with a gluten-free all-purpose flour blend.
- The cake layers can be baked in advance and stored at room temperature for up to 2 days, or frozen for longer storage. Frost the cake the day you plan to serve it.
- Store leftover cake in a covered container in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Lemon cake, raspberry cake, lemon raspberry cake, cream cheese frosting, summer cake, fruity dessert
