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Lemon Raspberry Cake

Delicious Lemon Raspberry Cake with Cream Cheese Frosting

  • Author: basmer
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Lemon Raspberry Cake with Cream Cheese Frosting is a delightful dessert featuring lemon layers filled with juicy raspberries and topped with tangy lemon cream cheese frosting. Ideal for spring and summer gatherings.

Ingredients

Scale
  • 1 cup unsalted butter – room temperature (2 sticks = 16 tablespoons)
  • 1 ½ cups granulated sugar
  • ¼ cup light brown sugar – packed
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 4 large eggs – room temperature
  • 2 ½ cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup whole milk
  • ½ cup full-fat sour cream
  • ½ cup fresh squeezed lemon juice
  • 2 ½ cups raspberries – fresh or frozen (if using frozen, do not thaw first)
  • 2 tablespoons all-purpose flour
  • 8 ounces full-fat cream cheese – room temperature
  • 10 tablespoons unsalted butter – room temperature
  • 4 cups confectioners’ sugar (more if needed)
  • 2 teaspoons fresh lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon table salt
  • 2 tablespoons sour cream

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray the sides and bottoms of two 9-inch cake pans with nonstick cooking spray, then place a parchment circle in the bottom of each pan and spray again. Set aside until needed.
  3. Add the cake flour, baking powder, baking soda and salt to a large bowl. Whisk to combine. Set aside until needed.
  4. Add the unsalted butter, granulated sugar, brown sugar, lemon zest, and vanilla extract to the bowl of a stand mixer, fitted with the paddle.
  5. Beat at medium speed until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl as needed.
  6. Add the eggs, one at a time, beating after each addition. Scrape the sides and bottom of the bowl after each addition.
  7. Add the dry ingredients into the wet ingredients and mix on low speed until just combined. There may still be lumps and dry streaks. Add the milk, sour cream, and lemon juice to the bowl and use a rubber spatula to fold them into the mixture. Mix just enough to combine.
  8. Place the raspberries in a bowl with 2 tablespoons of all-purpose flour and toss to coat the raspberries.
  9. Add the raspberries and any remaining flour to the batter and fold in by hand, using a rubber spatula. Mix just enough to combine.
  10. Divide the batter evenly between the two prepared pans.
  11. Place the pans on the center rack of the preheated oven and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist crumbs.
  12. Place the pans on a wire rack to cool for 10 minutes.
  13. Then gently run a knife around the edge to loosen the sides and invert the cakes onto the wire rack to finish cooling.
  14. Add the cream cheese and unsalted butter to the bowl of a stand mixer, fitted with the paddle.
  15. Beat at medium speed until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl as needed.
  16. Reduce the speed to low and gradually add in the confectioners’ sugar. Beat until well combined.
  17. Add the lemon zest, lemon juice, and table salt to the bowl and beat until combined.
  18. Increase the speed to medium and beat until creamy, about 2 minutes.
  19. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes.
  20. If the frosting is too thin, add a little more confectioners’ sugar, starting with one tablespoon at a time. If the frosting is too thick, add in a little more sour cream to the frosting, starting one tablespoon at a time.
  21. Place one of the cooled cakes on a cake stand or large plate.
  22. Frost the top of the layer with about ¼ inch of frosting.
  23. Place the other layer on top of the frosted layer.
  24. Use the rest of the frosting to frost the sides and top of the cake. If you would like to reserve some frosting you can decorate the top of the cake.
  25. Place the cake in the refrigerator for 30 minutes to set up.
  26. Garnish with fresh raspberries and lemon circles.

Notes

  • This cake is best served fresh but can be stored in the refrigerator for up to 3 days.
  • For best results, use fresh raspberries.
  • Ensure all ingredients are at room temperature for better mixing.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 404
  • Sugar: 38 g
  • Sodium: 200 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 60 mg

Keywords: Lemon Raspberry Cake, Cake, Dessert, Cream Cheese Frosting

Find it online: https://www.recipesmolly.com/lemon-raspberry-cake/