→ 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