Dive into a heavenly delight with this Lemon Raspberry Cake, a masterful blend of zesty lemon and sweet raspberries. Perfectly balanced, this cake features light, fluffy layers paired with a rich and creamy frosting, offering a refreshing twist on classic flavors. Ideal for celebrations or as a decadent weekend treat, each bite of this cake is sure to tantalize your taste buds.
Ingredients
For the Cake:
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk, room temperature
- ¼ cup full-fat sour cream, room temperature
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 12 ounces fresh raspberries
For the Lemon Cream Cheese Frosting:
- 1 cup unsalted butter, room temperature
- 16 ounces full-fat block cream cheese, room temperature
- 7 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- 2 tablespoons freshly squeezed lemon juice
Directions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time, followed by vanilla, lemon juice, and zest.
- Alternately mix in dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Lightly coat raspberries in flour to prevent sinking, and fold into the batter.
- Divide batter evenly between prepared pans and bake for 27-33 minutes or until a toothpick comes out clean.
- Allow to cool in pans for 10-15 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat together butter and cream cheese until smooth. Gradually add powdered sugar, then beat until fluffy. Stir in vanilla, lemon zest, and juice.
- Assemble the Cake:
- Place one cake layer on a plate, spread with a generous amount of frosting, and add a layer of raspberry preserves if desired.
- Top with the second cake layer, and apply frosting to the top and sides of the cake.
- Garnish with fresh raspberries and a dusting of powdered sugar.
Tips
- Dust raspberries with a bit of flour to keep them from sinking within the batter.
- Room temperature ingredients such as butter and eggs ensure a smoother, more homogenous mix.
- If the frosting feels too soft, refrigerate it briefly to firm up before spreading on the cake.
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 53 minutes (plus cooling)
Yield: Serves multiple
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Conclusion
This Lemon Raspberry Cake is not just a dessert, it’s a vibrant celebration of flavors. Whether it’s a special occasion or a sweet ending to a family dinner, this cake promises to bring a touch of elegance and lots of flavor to any table. Enjoy the wonderful combination of lemon and raspberry in a dessert that’s as beautiful to look at as it is delicious to eat!