Description

A delightful dessert that combines the zesty brightness of lemon with the sweet-tartness of fresh raspberries. This moist, fluffy cake is complemented by a tangy lemon cream cheese frosting, making it perfect for any celebration or as a special treat.

Ingredients

For the Cake:

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1½ cups granulated sugar
¼ cup light brown sugar, packed
1 tablespoon lemon zest
½ teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2½ cups cake flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup whole milk
½ cup full-fat sour cream
½ cup fresh squeezed lemon juice
2½ cups fresh or frozen raspberries (if using frozen, do not thaw first)
2 tablespoons all-purpose flour

For the Lemon Cream Cheese Frosting:

1 block (8 ounces) full-fat cream cheese, slightly softened
10 tablespoons unsalted butter, slightly softened
4 cups confectioners’ sugar (more if needed)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon pure lemon extract (optional)
¼ teaspoon salt
2 tablespoons sour cream

For Garnish:

½ cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

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Instructions

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
Cream the butter and sugars: In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon extract (if using), and vanilla extract.
Incorporate the dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk and sour cream, beginning and ending with the dry ingredients.
Fold in the raspberries: Toss the fresh raspberries with 2 tablespoons of all-purpose flour to coat them. Gently fold the raspberries into the batter.
Bake the cake: Divide the batter evenly between the prepared pans. Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the frosting: In a large bowl, beat the cream cheese and unsalted butter until smooth. Gradually add the confectioners’ sugar, lemon zest, lemon juice, lemon extract (if using), salt, and sour cream. Beat until the frosting is light and fluffy.
Assemble the cake: Place one cake layer on a serving platter. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake.
Garnish: Warm the raspberry preserves slightly and drizzle over the top of the cake. Garnish with thin lemon slices and fresh raspberries.

Serve and enjoy: Slice and serve this delightful lemon raspberry cake as a perfect dessert for any occasion.

Notes

Ensure all ingredients are at room temperature before starting for best results.

If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture

This cake can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 30 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American