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.