Lemon Raspberry Cake (Print Format)

Soft cake stacked with fresh raspberries and rich lemon cream cheese frosting. Great for parties or any fun event.

# Ingredients:

→ Base Layer

01 - 1 cup unsalted butter, softened (2 sticks)
02 - 1/4 cup packed light brown sugar
03 - 1 1/2 cups white sugar
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon lemon extract (optional)
06 - 1 tablespoon zest from a lemon
07 - 4 large eggs at room temperature
08 - 2 1/2 cups of cake flour
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons of baking powder
11 - 1/2 teaspoon sodium bicarbonate
12 - 1/2 cup sour cream with full-fat
13 - 1/2 cup fresh lemon juice (squeezed by hand)
14 - 1/2 cup full-fat milk
15 - 2 tablespoons all-purpose flour to coat
16 - 2 1/2 cups raspberries (fresh or frozen)

→ Creamy Lemon Frosting

17 - 8 oz regular cream cheese, softened
18 - 10 tablespoons butter, softened
19 - 4 cups powdered sugar
20 - 1/4 teaspoon salt
21 - 2 teaspoons freshly grated lemon zest
22 - 2 tablespoons sour cream
23 - 1 tablespoon squeezed lemon juice
24 - 1/4 teaspoon lemon extract (optional)

→ Extras on Top

25 - 1 cup raspberries (fresh)
26 - 1/2 cup berry preserves
27 - 1 lemon, sliced thinly

# Steps:

01 - Turn oven on to 350°F. Cover the bottom of two 9-inch cake tins with parchment paper, then spray them with nonstick spray.
02 - Mix sugars, butter, extracts, and zest together until soft and fluffy (about 5 minutes). Add eggs slowly, one at a time.
03 - In a separate bowl, mix powdered flour, salt, baking powder, and baking soda. Gradually alternate adding these with sour cream, milk, and lemon juice into the wet batter.
04 - Toss raspberries in flour so they’re lightly coated. Gently mix them into the batter, split between pans, and bake for 35-40 minutes.
05 - Beat softened cream cheese with butter until smooth and airy. Add powdered sugar, sour cream, salt, and lemon flavors. Mix until evenly blended.
06 - Spread frosting and preserves between cake layers, chilling between steps. Finish with fresh raspberries and lemon slices on top.

# Tips:

01 - Keep leftovers chilled for up to three days.
02 - Bring out of the fridge to lose the chill before slicing.