The Lemon Raspberry Cake is an exquisite dessert that marries the tangy zest of lemons with the sweet, fruity burst of raspberries. This cake is not only a visual delight with its vibrant colors but also a culinary treat, offering a refreshing twist on traditional flavors. Perfect for spring and summer gatherings, or whenever you crave a slice of something bright and joyful, this cake is sure to impress.
Why We Love This Recipe
- Refreshing Flavor Combo: The lemon and raspberry flavors complement each other beautifully, creating a perfect balance of tart and sweet.
- Texture Play: The soft, moist cake paired with the creamy frosting and the slight tartness of the raspberries offers an exciting variety of textures.
- Visually Stunning: With its bright colors, this cake is as much a feast for the eyes as it is for the palate.
- Versatile for Many Occasions: Whether it’s a birthday, a garden party, or just a special weekend treat, this cake fits perfectly.
Ingredients
Cake Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1½ cups granulated sugar
- ¼ cup light brown sugar, packed
- 1 tbsp lemon zest
- ½ tsp pure lemon extract (optional)
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- 2½ cups cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup whole milk
- ½ cup full-fat sour cream
- ½ cup fresh squeezed lemon juice
- 2½ cups fresh or frozen raspberries
- 2 tbsp all-purpose flour
Lemon Cream Cheese Frosting Ingredients:
- 1 block (8 oz) full-fat cream cheese, softened
- 10 tbsp unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- ¼ tsp pure lemon extract (optional)
- ¼ tsp salt
- 2 tbsp sour cream
Garnish:
- ½ cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
- Preheat Oven & Prepare Pans: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream Butter & Sugars: Beat butter, granulated sugar, brown sugar, and lemon zest until light and fluffy. Add lemon and vanilla extracts.
- Add Eggs: Mix in eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt.
- Mix Wet Ingredients: Blend milk, sour cream, and lemon juice in another bowl.
- Combine Wet and Dry Mixtures: Alternately add dry and wet ingredients to the butter mixture, beginning and ending with dry ingredients.
- Prepare Raspberries: Toss raspberries with all-purpose flour, then gently fold into the batter.
- Bake: Pour batter into prepared pans and bake for 25-30 minutes. Check for doneness with a toothpick.
- Cool Cakes: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: Mix cream cheese and butter until smooth. Gradually add confectioners’ sugar, lemon zest, juice, extract, salt, and sour cream.
- Assemble: Spread frosting and raspberry preserves between layers and over the top and sides of the cake.
- Garnish: Decorate with lemon slices and fresh raspberries.
Notes
- For a lighter frosting, you can reduce the amount of confectioners’ sugar.
- If using frozen raspberries, don’t thaw them before adding to the batter to prevent bleeding.
FAQs
Q: Can I make this cake gluten-free? A: Yes, substitute the cake flour with a gluten-free all-purpose flour blend.
Q: Can the cake be made in advance? A: Yes, the cake layers can be baked ahead and stored at room temperature for up to 2 days, or frozen for longer storage. Frost the cake the day you plan to serve it.
Q: How should I store the leftover cake? A: Store any leftovers in the refrigerator, covered, for up to 3 days.
Enjoy the delightful blend of tart and sweet in this Lemon Raspberry Cake, a recipe that promises to be as enjoyable to make as it is to indulge in!