Lemon Raspberry Cake

Name: Lemon Raspberry Cake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 cup light brown sugar, packed; 1 tablespoon lemon zest; 1/2 teaspoon pure lemon extract (optional); 1 teaspoon vanilla extract; 4 large eggs, at room temperature; 2 and 1/2 cups cake flour; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup whole milk; 1/2 cup full-fat sour cream; 1/2 cup fresh squeezed lemon juice; 2 and 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw first); 2 tablespoons all-purpose flour (for tossing raspberries); 1 block (8 ounces) full-fat cream cheese, softened; 10 tablespoons unsalted butter, softened; 4 cups confectioners' sugar (more if needed); 2 teaspoons fresh lemon zest; 1 tablespoon fresh lemon juice; 1/4 teaspoon pure lemon extract (optional); 1/4 teaspoon salt; 2 tablespoons sour cream; 1/2 cup raspberry preserves; 1 lemon, thinly sliced (for decoration); 1 cup fresh raspberries (for decoration)

Recipe By:

jesseca

Posted:

March 23, 2025

Updated:

March 23, 2025

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Lemon Raspberry Cake is a delightful way to brighten any occasion. Imagine a light, moist cake filled with the refreshing tang of lemon and the juicy sweetness of fresh raspberries. It’s like a slice of summer on your plate! This cake is perfect for birthdays, picnics, or just a Saturday afternoon treat. The best part? It’s surprisingly easy to make. You don’t need to be a baking expert to whip up this gorgeous dessert. Just follow along, and we’ll turn a few simple ingredients into something truly special. So, grab your mixing bowls and let’s make magic happen in the kitchen!

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Why This Recipe Works

This recipe shines because of a few key elements that create a moist and flavorful cake. The blend of acidity from the lemons and sweetness from the raspberries provides a perfect balance. When you bite into a slice, the brightness of the lemon and the pop of fresh raspberries dance on your palate.

Also, using high-quality ingredients makes a clear difference. Fresh lemons and ripe raspberries contribute to the cake’s vibrant flavor. You’ll taste the difference in every slice!

Why You’ll Love This Lemon Raspberry Cake

You’re going to adore this cake. It’s not just visually stunning with its bright colors; it also tastes fantastic! Imagine serving it at family gatherings or special celebrations. The refreshing taste captures the essence of summer, making it feel like a feast even in chilly months.

Plus, it’s versatile! You can dress it up for formal occasions or keep it simple for a casual get-together. Either way, it’s bound to impress everyone.

Ingredients for Lemon Raspberry Cake

Cake Base:

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

Lemon Cream Cheese Frosting:

1 block (8 ounces) full-fat cream cheese, softened
10 tablespoons unsalted butter, softened
4 cups confectioners’ sugar (more if needed)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced (for decoration)
1 cup fresh raspberries (for decoration)

Preparing the Cake Base

Preheat and Prepare Pans

First things first, preheat your oven to 350°F. Next, grab two 9-inch round cake pans. Line them with parchment paper and spray them with nonstick cooking spray. This will ensure that your lovely cake layers come out easily.

Cream Butter and Sugars

In a large bowl, combine the unsalted butter, granulated sugar, and light brown sugar. Beat them together until the mixture turns light and fluffy, which should take about 5 minutes. This step is crucial; it helps your cake rise and stay airy.

Add Eggs and Mix

Next, add in the eggs one at a time. Make sure to mix well after each addition. This will help create a uniform texture in your batter.

Combine Dry Ingredients

In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This ensures your leavening agents are evenly distributed.

Combine Wet and Dry Ingredients

Now, gradually add the dry mixture to your wet mixture. Keep the mixer on low speed, and continue mixing until everything is just combined. Be careful—overmixing can lead to a dense cake, which we don’t want!

Incorporate Milk and Lemon Juice

Fold in the whole milk, sour cream, and fresh squeezed lemon juice. This will add moisture and richness to your cake.

Add Raspberries

Toss the raspberries with all-purpose flour to coat them, which will prevent them from sinking in the batter. Gently fold the coated raspberries into your batter, ensuring even distribution.

Bake the Cake

Divide the batter between the prepared pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling wonderful during this part!

Cool the Cakes

Once baked, let the cakes cool in the pans for about 10 minutes. Then, transfer to a wire rack to cool completely. Patience is key here—frosting a warm cake can lead to a melty mess!

Making the Lemon Cream Cheese Frosting

Beat Cream Cheese and Butter

In a bowl, beat the softened cream cheese and butter together using an electric mixer. Aim for a light and fluffy consistency, which should take about 3 minutes.

Add Sugar and Flavorings

Gradually add the confectioners’ sugar while mixing. Then, add in the lemon zest, lemon juice, and salt, blending until it’s creamy and smooth.

Incorporate Sour Cream

Finally, add in the sour cream and mix until you achieve a fluffy texture. Adjust the consistency by adding more sugar if necessary.

Assembling the Cake

Layer the Cakes

Start by placing one cake layer on a cake stand. Spread a generous layer of frosting on top, then add a layer of raspberry preserves.

Frost the Cake

Gently place the second layer on top. Apply a base layer of frosting around the whole cake. This is called a crumb coat, and it helps to seal in the crumbs. Chill for about 20 minutes to firm it up.

Final Frosting

Once chilled, give the cake a final sturdy layer of frosting. Refrigerate again for another 20 minutes to set it nicely.

Decorate

Finally, decorate your cake with fresh raspberries and thin lemon slices as desired. This adds an elegant touch that makes your cake even more inviting!

Serving Suggestions

Serve slices of this lovely cake with a dollop of whipped cream. It also pairs beautifully with a cup of tea or lemonade for that ultimate refreshing treat.

Tips for Success

Measure your ingredients accurately. This will ensure the best texture for your cake.
Remember to avoid overmixing the batter, as this keeps your cake light and fluffy.

Variations

If you’re looking for a different twist, try substituting blueberries for raspberries. They offer a different flavor profile that can be equally delicious. Alternatively, consider adding a layer of lemon curd between the cake layers for an extra zing!

Storage Tips

Store any leftover cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for the best flavor.

FAQs

Can I use frozen raspberries?
Absolutely! Just don’t thaw them before mixing them into the batter to prevent excess moisture.
How should I store leftover cake?
Keep the cake covered in the refrigerator; it will remain fresh for three days.
Can I use a different type of flour?
Cake flour works best for texture, but all-purpose flour can work in a pinch.
Is the frosting too sweet?
You can always adjust the confectioners’ sugar according to your taste; feel free to make it less sweet if you wish.
Can I make this cake ahead of time?
Yes! You can bake and frost the cake a day in advance; just store it in the refrigerator.

This Lemon Raspberry Cake is a delightful treat that combines the sweet and tart flavors of raspberries and lemon. Perfect for family gatherings or a simple afternoon dessert, it brings a burst of freshness that’s hard to resist. With its creamy frosting and vibrant decorations, it’s sure to be a showstopper on any table. Enjoy creating joyful memories with every slice you serve!

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