Lemon Raspberry Cake Recipe

Make this stunning Lemon Raspberry Cake with creamy lemon cream cheese frosting. Bursting with fresh raspberries and zesty lemon flavor, this moist and fluffy cake is perfect for birthdays, celebrations, or any special occasion. Get the easy recipe now

Ingredients

Cake:

• 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 freshly squeezed lemon juice
• 2 and 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
• 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:

• 1 block (8 ounces) full-fat cream cheese, softened slightly
• 10 tablespoons unsalted butter, softened slightly
• 4 cups confectioners’ sugar (adjust as 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

Garnish:

• 1/2 cup raspberry preserves
• 1 lemon, thinly sliced
• 1 cup fresh raspberries

Instructions

Prepare the Cake:

1. Preheat the oven: Set to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and spray generously with nonstick spray, including the parchment paper. Set aside.
2. Mix the wet ingredients: In a large bowl, beat the butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla extract on medium speed until light and fluffy (about 5 minutes). Scrape down the sides of the bowl as needed.
3. Add eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Combine dry ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
5. Incorporate dry and wet ingredients: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Some lumps and streaks of flour are okay.
6. Add liquids: Fold in the milk, sour cream, and lemon juice using a rubber spatula until the batter is smooth but not overmixed.
7. Prepare raspberries: Toss the raspberries with 2 tablespoons of all-purpose flour, then gently fold them into the batter.
8. Bake: Divide the batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool: Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer them to a wire rack to cool completely.

Make the Frosting:

1. In a large bowl, beat the cream cheese and butter on medium speed until light and fluffy (about 3 minutes).
2. Reduce the speed to low and gradually add the confectioners’ sugar. Mix in the lemon zest, lemon juice, lemon extract (if using), and salt until combined.
3. Increase the speed to medium and beat until creamy (about 2 minutes). Add the sour cream and continue mixing until the frosting is light and fluffy (2-3 minutes). Adjust consistency with additional sugar or sour cream as needed.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a layer of frosting evenly on top, followed by the raspberry preserves.
2. Place the second cake layer on top and press gently. Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
3. Finish frosting the cake with the remaining frosting. Decorate with fresh raspberries and lemon slices as desired.
4. Chill the cake for another 20 minutes to set before serving. Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

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Why You’ll Love This Recipe

• Perfect Flavor Balance: The bright lemon pairs beautifully with the sweet and tart raspberries.
• Moist Texture: The combination of sour cream and milk ensures a tender, fluffy cake.
• Show-Stopping Presentation: Fresh raspberries and lemon slices make this cake as beautiful as it is delicious.

Tips

• Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for smooth mixing.
• Do Not Overmix: Overmixing can result in a dense cake.
• Even Layers: Use a kitchen scale to divide the batter evenly between pans.
• Chill for Stability: Chilling the cake during assembly helps the frosting set and makes decorating easier.

Variations and Substitutions

• Gluten-Free Option: Replace cake flour with a 1:1 gluten-free baking flour blend.
• Berry Swap: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
• Zest Options: Add orange or lime zest for a citrus twist.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers and store them tightly wrapped at room temperature for up to a day or freeze for up to a month. Assemble and frost the cake the day you plan to serve it.

Can I use low-fat cream cheese or sour cream?
Full-fat versions are recommended for the best flavor and texture, but low-fat can work in a pinch.

How do I prevent raspberries from sinking?
Tossing the raspberries in flour helps suspend them in the batter.

Serving and Suggestions

• Serve this cake at special occasions like birthdays, bridal showers, or holiday gatherings.
• Pair it with a glass of sparkling lemonade or chamomile tea for a refreshing treat.
• For added elegance, sprinkle powdered sugar over the top before serving.