Lemon Raspberry Cake

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Lemon Raspberry Cake

INGREDIENTS

  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  • 1½ cups granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 Tbsp lemon zest
  • 1/2 Tbsp pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2½ cups cake flour
  • 1½ Tsp baking powder
  • 1/2 Tsp baking soda
  • A pinch of salt
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup fresh squeezed lemon juice
  • 2½ cups fresh or frozen raspberries (if using frozen, do not thaw)
  • 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

  • 1 block (8 ounces) full-fat cream cheese, slightly softer than room temperature
  • 10 Tbsp unsalted butter, slightly softer than room temperature
  • 4 cups confectioners’ sugar (add more if needed)
  • 2 Tsp fresh lemon zest
  • 1 Tsp fresh lemon juice
  • 1/4 Tsp pure lemon extract (optional)
  • A pinch of salt
  • 2 Tbsp sour cream

Garnish:

  • 1/2 cup raspberry preserves
  • Thinly sliced lemon
  • Fresh raspberries

INSTRUCTIONS

● Set your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper and give them a little nonstick spray love.
● In a large bowl, cream together the butter, sugars, lemon zest, lemon extract (if you’re feeling fancy), and vanilla until they’re dancing in fluffy harmony.
● Add the eggs one by one, making sure each egg feels fully incorporated before inviting the next to the party.
● Whisk together the cake flour, baking powder, baking soda, and salt. Gradually add this floury magic to the wet ingredients, alternating with milk, sour cream, and lemon juice. Mix just until everything’s grooving together.
● Toss those raspberries in a little all-purpose flour (they like to be well-dressed) and gently fold them into the batter. Divide this berrylicious goodness evenly between your prepared pans.
● Pop those pans in the oven and let them bake for 35-40 minutes or until a tester comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
● For the frosting, beat the cream cheese and butter until they’re as smooth. Gradually add confectioners’ sugar, lemon zest, lemon juice, lemon extract (if you’re feeling extra lemony), salt, and a couple of tablespoons of sour cream. Mix until it’s a creamy masterpiece.
● Spread that lemon cream cheese frosting over your cooled cake layers. Top with raspberry preserves, thinly sliced lemon, and fresh raspberries.