Lemon Raspberry Cake
A moist and fluffy cake infused with lemon and filled with fresh raspberries, topped with a creamy frosting.
Equipment
- Oven
- Mixing Bowls:
- Electric Mixer
- 8-inch Round Cake Pans
Ingredients
- 1 cup unsalted butter at room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar packed
- 1 Tbsp. lemon zest
- 1/2 tsp. pure lemon extract optional
- 1 tsp. vanilla extract
- 4 large eggs at room temperature
- 2 1/2 cups cake flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup whole milk
- 1/2 cup full-fat sour cream
- 1/2 cup fresh squeezed lemon juice
- 2 1/2 cups fresh or frozen raspberries
- 2 Tbsp. all-purpose flour for coating raspberries
- 8 oz. full-fat cream cheese softened
- 10 Tbsp. unsalted butter at room temperature
- 4 cups confectioners' sugar
- 2 tsp. fresh lemon zest
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. pure lemon extract optional
- 1/4 tsp. salt
- 2 Tbsp. sour cream
- 1/2 cup raspberry preserves for garnish
- 1 cup fresh raspberries for decoration
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining with parchment paper and greasing.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add lemon zest, lemon extract, vanilla extract, and eggs one at a time, mixing well after each addition.
- In another bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, sour cream, and lemon juice until just combined.
- Coat the raspberries in flour to prevent them from sinking, then gently fold them into the batter.
- Divide the batter evenly between the prepared pans and bake for 28-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth, then gradually add confectioners' sugar, lemon zest, lemon juice, and optional lemon extract until fluffy.
- Once the cakes are cooled, frost the top of one layer with frosting, add raspberry preserves, then place the second layer on top and frost the entire cake.
- Decorate with fresh raspberries and lemon slices before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.