Name: Delicious Raspberry Lemon Cake Recipe for Bright Flavorful Dessert Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter (at room temperature); 1.5 cups granulated sugar; 0.25 cup light brown sugar (packed); 1 tablespoon lemon zest; 0.5 teaspoon pure lemon extract (optional); 1 teaspoon vanilla extract; 4 large eggs (at room temperature); 2.5 cups cake flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.5 cup whole milk; 0.5 cup full-fat sour cream; 0.5 cup fresh squeezed lemon juice; 2.5 cups fresh or frozen raspberries (if using frozen, do not thaw first); 2 tablespoons all-purpose flour; 1 block (8 ounces) full-fat cream cheese (a little softer than room temperature); 10 tablespoons unsalted butter (a little softer than room temperature); 4 cups confectioners’ sugar (more if needed); 2 teaspoons fresh lemon zest; 1 tablespoon fresh lemon juice; 0.25 teaspoon pure lemon extract (optional); 0.25 teaspoon salt; 2 tablespoons sour cream; 0.5 cup raspberry preserves; 1 lemon thinly sliced; 1 cup fresh raspberries

Ingredients

1 cup unsalted butter (at room temperature)

1.5 cups granulated sugar

0.25 cup light brown sugar (packed)

1 tablespoon lemon zest

0.5 teaspoon pure lemon extract (optional)

1 teaspoon vanilla extract

4 large eggs (at room temperature)

2.5 cups cake flour

1.5 teaspoons baking powder

0.5 teaspoon baking soda

0.5 teaspoon salt

0.5 cup whole milk

0.5 cup full-fat sour cream

0.5 cup fresh squeezed lemon juice

2.5 cups fresh or frozen raspberries (if using frozen, do not thaw first)

2 tablespoons all-purpose flour

1 block (8 ounces) full-fat cream cheese (a little softer than room temperature)

10 tablespoons unsalted butter (a little softer than room temperature)

4 cups confectioners’ sugar (more if needed)

2 teaspoons fresh lemon zest

1 tablespoon fresh lemon juice

0.25 teaspoon pure lemon extract (optional)

0.25 teaspoon salt

2 tablespoons sour cream

0.5 cup raspberry preserves

1 lemon thinly sliced (for decoration)

1 cup fresh raspberries (for decoration)

Instructions

Step 1: Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.

Step 2: In a large bowl, combine butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract. Beat on medium speed until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition.

Step 3: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add dry mixture to wet ingredients and mix on low speed until just combined.

Step 4: Fold in milk, sour cream, and lemon juice using a rubber spatula until just incorporated.

Step 5: Toss raspberries with 2 tablespoons all-purpose flour to prevent sinking, then gently fold into the batter.

Step 6: Divide batter evenly between prepared pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Allow cakes to cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.

Step 8: For the frosting, beat cream cheese and butter until light and fluffy. Gradually add confectioners’ sugar, lemon zest, lemon juice, lemon extract, and salt; mix until creamy and fluffy. Stir in sour cream.

Step 9: Place one cake layer on a serving plate. Spread frosting on top, then add raspberry preserves over the frosting. Place the second cake layer on top and frost the entire cake evenly.

Step 10: Refrigerate the semi-frosted cake for 20 minutes to set, then finish frosting smoothly. Decorate with fresh raspberries and lemon slices as desired.

Tips & Variations

For extra lemony flavor, add more lemon zest to the frosting or batter as preferred.

If using frozen raspberries, fold them in while still frozen to prevent color bleed and preserve texture.

To make the cake lighter, substitute half of the sour cream with Greek yogurt.

Use fresh lemon juice instead of extract whenever possible for a more natural, bright flavor.

FAQs

Can I use frozen raspberries in this cake?

Yes, you can use frozen raspberries without thawing them first. This helps them maintain shape and prevents the batter from turning purple.

How do I make sure the cake stays moist?

Using sour cream and whole milk in the batter adds moisture and tenderness. Avoid overbaking by checking with a toothpick near the end of the baking time.