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–+ servings
Lemon Raspberry Cake
Aria West

Irresistibly Moist Lemon Raspberry Cake with Creamy Frosting

A delightful Lemon Raspberry Cake that bursts with fresh flavor yet feels light and bright, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Unsalted Butter
  • 2 cups Granulated Sugar
  • 1 cup Light Brown Sugar
  • 2 tablespoons Lemon Zest
  • 1 teaspoon Lemon Extract
  • 1 teaspoon Vanilla Extract
  • 4 Large Eggs
  • 3 cups Cake Flour
  • 1 tablespoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Whole Milk
  • 1 cup Full-Fat Sour Cream
  • ¼ cup Fresh Squeezed Lemon Juice
  • 2 cups Fresh or Frozen Raspberries
  • 1 cup All-Purpose Flour
  • 8 ounces Cream Cheese
  • 2 cups Confectioners' Sugar
  • 2 tablespoons Lemon Juice
  • ½ cup Raspberry Preserves
  • Optional Lemon Slices and Fresh Raspberries for Garnishing

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a large mixing bowl, cream the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract until light and fluffy.
  3. Add the large eggs one at a time, beating well after each addition.
  4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Then fold in the whole milk, sour cream, and lemon juice.
  6. Toss the raspberries in all-purpose flour and gently fold them into the batter.
  7. Divide the batter between the prepared cake pans and bake for 35-40 minutes.
  8. Let the cake layers cool in the pans for 10 minutes, then invert onto a cooling rack to cool completely.
  9. Prepare the frosting by beating the cream cheese and softened butter until fluffy, then gradually add the confectioners' sugar, lemon zest, lemon juice, and a pinch of salt.
  10. Once the cakes are cool, layer one on a serving plate, spread with frosting and raspberry preserves, then place the second layer on top.
  11. Frost the top and sides of the cake, refrigerate for 20 minutes, then garnish with lemon slices and fresh raspberries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 4gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 32g

Notes

  • Don’t rush the creaming process; beat butter and sugars for at least 5 minutes.
  • Mix until just combined after adding dry ingredients to avoid dense cake.
  • Ensure ingredients are at room temperature for smooth batter.
  • Never thaw frozen raspberries to keep the batter from becoming too wet.
  • Check for doneness with a toothpick that comes out clean or with a few moist crumbs.
  • Cool cakes completely before frosting to prevent melting.

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