Lemon Raspberry Cake
Lemon Raspberry Cake is bursting with fresh lemon and raspberry flavor. It is delicious with lemon cream cheese frosting and perfect for any spring or summer event.
Servings: 8
Calories: 1051kcal
Ingredients
For the Cake:
- 1 Cup Unsalted Butter room temperature
- 1/4 cup light brown sugar packed
- 1 1/2 cups granulated sugar
- 1 Tablespoon Lemon Zest
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
- 2 1/2 cups cake flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup lemon juice fresh or bottled
- 2 1/2 cups fresh raspberries
- 2 Tablespoons All Purpose Flour
For the Frosting:
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1/2 teaspoon lemon zest
- 1 Tablespoon lemon juice fresh or bottled
Optional Garnish:
- Raspberries and Lemon Slices optional but looks pretty on top
Instructions
For the Cake:
- Preheat the oven to 350 degrees F.
- Prepare two 9 inch cake pans. Cut out 2 circles of parchment paper. Flip the pan upside down and trace a circle of parchment paper. Cut out the circle.
- Spray both pans with nonstick cooking spray. Insert the parchment paper circles and spray the circles. Set aside.
- Use a stand mixer with paddle attachment and beat together the butter, brown sugar, granulated sugar, lemon zest and vanilla extract. Beat for 5-6 minutes until the mixture is light and fluffy. Make sure to scrape down the sides of the bowl.
- Next, add the eggs one at a time. Beat until combined.
- Combine the cake flour and baking powder in a separate mixing bowl.
- Once combined, add the dry ingredients into the wet ingredients and mix together on low speed until just combined. Be careful not to over mix the batter.
- Add the sour cream, milk and lemon juice. Use low speed and beat until just mixed together. Do not over mix the batter.
- Use a small mixing bowl and combine the fresh raspberries with all-purpose flour to prevent the fruit from sinking to the bottom of the cake.
- Gently fold in the flour coated raspberries into the batter by hand. Do not overmix.
- Pour the batter evenly between the 2 prepared cake pans.
- Bake for 35-40 minutes until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 8-10 minutes. Then gently use a butter knife to loosen the edges of the cake from the pan. Place the cakes on a cooling rack to finish cooling.
- While the cakes cool, make the frosting.
For the Frosting:
- Beat the cream cheese and butter with an electric mixer for 2-3 minutes until fluffy.
- Reduce the speed to low and gradually add the powdered sugar until fully combined.
- Add in the lemon zest and lemon juice and mix using medium speed for 2-3 minutes.
- Once the cakes have cooled completely, assemble the cake.
Assemble the Cake:
- Place one cake layer on a tray or cake platter.
- Spread frosting on top of the cake and place the second cake on top.
- Gently spread frosting on the sides and top.
- Decorate with the raspberry and lemon slices. Then the cake is ready to slice, serve and enjoy!
Notes
Store in the fridge for 3-4 days inside a cake platter or container. I use an offset spatula to frosting the cake.
Preparing the pans is a necessary step so that they are easy to remove the cake from the pans after the baking time.
Nutrition
Calories: 1051kcal | Carbohydrates: 143g | Protein: 11g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 433mg | Potassium: 248mg | Fiber: 4g | Sugar: 107g | Vitamin A: 1692IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 1mg
