Description

This Delicious Raspberry Lemon Cake offers a bright and flavorful dessert experience with a moist lemon-infused cake studded with fresh raspberries, layered with tangy cream cheese frosting and raspberry preserves. Perfect for spring and summer gatherings, it combines the zesty aroma of lemon with the sweet-tart bite of raspberries, finished with elegant fresh fruit decoration.

Ingredients

Scale

Cake 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

Frosting Ingredients

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

Decoration

1 lemon thinly sliced
1 cup fresh raspberries

Instructions

Preheat and prepare pans: Preheat oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray to ensure easy cake removal.
Cream butter and sugars: In a large bowl, combine the room temperature butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract. Beat on medium speed until the mixture is light and fluffy, about 5 minutes. This step incorporates air for a tender cake.
Add eggs: Add the eggs one at a time, beating well after each addition to ensure proper emulsification and a smooth batter.
Mix dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Combine wet and dry: Gradually add the dry mixture to the wet ingredients and mix on low speed until just combined, avoiding overmixing which can toughen the cake.
Fold in liquids and lemon juice: Using a rubber spatula, fold in the milk, sour cream, and fresh lemon juice until just incorporated to keep the batter light and moist.
Add raspberries: Toss the fresh or frozen raspberries with 2 tablespoons of all-purpose flour (this helps prevent them from sinking) and gently fold them into the batter.
Bake the cake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes or until a toothpick or cake tester inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cooling is essential before frosting.
Prepare the frosting: Beat together the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar, lemon zest, lemon juice, lemon extract, salt, and sour cream. Mix until creamy and fluffy for a smooth, tangy frosting.
Assemble the cake: Once cakes are completely cooled, spread frosting on the top and sides of one cake layer. Spread raspberry preserves evenly over the frosting layer, then place the second cake layer on top. Frost the top and sides of the entire cake evenly.
Chill and decorate: Refrigerate the semi-frosted cake for 20 minutes to set the frosting. Then continue frosting as needed and decorate the cake with fresh raspberries and thin lemon slices for an elegant finishing touch.

Notes

Using frozen raspberries without thawing helps keep the batter from turning purple.
Lemon extract is optional but enhances the citrus flavor significantly.
Make sure all dairy and eggs are at room temperature for better mixing and texture.
Do not overmix the batter after adding dry ingredients to keep the cake tender.
For best results, allow the cake to cool completely before frosting to prevent melting.
Store the finished cake refrigerated and serve at room temperature for optimal flavor.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Raspberry Lemon Cake,Lemon Cake with Raspberries,Raspberry Cake,Spring Dessert,Lemon Dessert