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Irresistibly Moist Lemon Raspberry Cake with Creamy Frosting

Lemon Raspberry Cake
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A vibrant and refreshing dessert that captures the essence of summer with its tangy lemon flavor and bursts of fresh raspberries.

Ingredients

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  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tablespoons lemon zest
  • 1 teaspoon pure lemon extract (Optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 cup full-fat sour cream
  • 1/4 cup fresh squeezed lemon juice
  • 2 cups fresh or frozen raspberries
  • 1/4 cup all-purpose flour
  • 8 ounces full-fat cream cheese
  • 4 cups confectioners' sugar
  • 1/4 cup raspberry preserves
  • 1 lemon (thinly sliced)
  • 1 cup fresh raspberries

Instructions

  1. Begin by preheating your oven to 350°F (175°C). Prepare your cake pans by lightly spraying them with non-stick cooking spray and lining the bottoms with parchment paper.
  2. Cream together the unsalted butter, granulated sugar, light brown sugar, lemon zest, and both extracts using a mixer until fluffy, about 5 minutes.
  3. Add large eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
  5. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  6. Fold in whole milk, full-fat sour cream, and lemon juice with a spatula until incorporated.
  7. Gently toss raspberries with all-purpose flour to prevent sinking during baking.
  8. Fold the floured raspberries into the batter gently.
  9. Divide the batter between the prepared cake pans and bake for 35 to 40 minutes.
  10. Remove the cakes from the oven and let cool in the pans for 10 minutes before inverting onto wire racks.
  11. In a mixing bowl, cream together full-fat cream cheese and unsalted butter until light and fluffy, about 3 minutes.
  12. Gradually add confectioners' sugar, lemon zest, lemon juice, and a pinch of salt. Mix until combined.
  13. Lastly, add full-fat sour cream to the frosting and mix until fluffy.
  14. Assemble the cake by spreading frosting between layers, then frost the entire cake with the remaining frosting.
  15. Chill for 20 minutes, then decorate with fresh raspberries and lemon slices.

Notes

  • Start with room temperature butter for a light texture.
  • Incorporate eggs individually for a rich batter.
  • Avoid overmixing to keep the cake light and tender.
  • Tossing raspberries in flour prevents sinking.
  • Let cold ingredients come to room temperature for best results.

Nutrition

Find it online: https://www.heavenlyrecipe.com/lemon-raspberry-cake/