Lemon Raspberry Cake (Print Version)
Soft layers of citrus cake dotted with raspberries, all crowned with creamy lemon frosting. Just right for joyful gatherings.
# Ingredients:
→ Base Layer
01 -
2 sticks (1 cup) room-temperature butter, unsalted
02 -
1/4 cup packed light brown sugar
03 -
1 1/2 cups white sugar
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon lemon zest
06 -
4 large eggs, at room temperature
07 -
1/2 cup freshly squeezed lemon juice
08 -
2 1/2 cups cake flour
09 -
1/2 teaspoon baking soda
10 -
1 1/2 teaspoons baking powder
11 -
1/2 teaspoon salt
12 -
1/2 cup whole milk
13 -
1/2 cup full-fat sour cream
14 -
2 tablespoons plain all-purpose flour
15 -
2 1/2 cups raspberries, fresh or from frozen
16 -
1/2 teaspoon optional lemon extract
→ Frosting with Lemon & Cream Cheese
17 -
10 tablespoons softened unsalted butter
18 -
8 oz softened brick-style cream cheese
19 -
1/4 teaspoon optional lemon extract
20 -
2 tablespoons sour cream
21 -
4 cups powdered sugar
22 -
1 tablespoon fresh lemon juice
23 -
2 teaspoons grated lemon zest
24 -
1/4 teaspoon salt
→ Decorations
25 -
1/2 cup raspberry jam
26 -
1 whole lemon, sliced thin
27 -
1 cup fresh raspberries
# Directions:
01 -
Set the oven to 350°F and prepare two circular 9-inch pans. Use parchment on the bottom and coat with nonstick spray.
02 -
Blend butter, both sugars, extracts, and lemon zest until smooth and airy, which takes about 5 minutes. Add eggs gradually, one at a time.
03 -
In a separate bowl, combine flour, salt, baking soda, and baking powder. Mix it into the wet ingredients, switching back and forth while adding milk, lemon juice, and sour cream.
04 -
Coat raspberries lightly with a bit of flour, then gently stir them into the batter. Divide evenly into the pans. Bake for 35-40 minutes.
05 -
Cream the butter and cream cheese together until fluffy. Gradually mix in powdered sugar, lemon zest, juice, sour cream, and salt. Beat until nice and smooth.
06 -
Spread frosting and raspberry jam between the layers. Refrigerate as you stack. Decorate with lemon slices and fresh raspberries.
# Notes:
01 -
Store in the fridge for up to 3 days while keeping it covered.
02 -
Let it sit at room temperature for a while before enjoying it.