Name: Lemon Raspberry Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature; 1 and 1/2 cups granulated sugar; 1/4 cup light brown sugar, packed; 1 tablespoon lemon zest; 1/2 teaspoon pure lemon extract (optional); 1 teaspoon vanilla extract; 4 large eggs, at room temperature; 2 and 1/2 cups cake flour; 1 and 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup whole milk; 1/2 cup full-fat sour cream; 1/2 cup fresh squeezed lemon juice; 2 and 1/2 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; 1/4 teaspoon pure lemon extract (optional); 1/4 teaspoon salt; 2 tablespoons sour cream; 1/2 cup raspberry preserves; 1 lemon, thinly sliced; 1 cup fresh raspberries

Ingredients

Scale

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 cup light brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon pure lemon extract (optional)
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 and 1/2 cups cake flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup full-fat sour cream
1/2 cup fresh squeezed lemon juice
2 and 1/2 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
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries

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Instructions

Preheat the oven to 350°F and prepare two 9-inch round cake pans with parchment paper and nonstick spray.
In a large bowl, beat the butter, both sugars, lemon zest, lemon extract, and vanilla extract until light and fluffy, then add the eggs one at a time, beating well after each.
In another bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually mix this into the wet ingredients until just combined.
Gently fold in the milk, sour cream, and lemon juice without overmixing.
Toss the raspberries with all-purpose flour and fold them into the batter carefully.
Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, until a toothpick comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to a cooling rack.

Notes

Ensure all baking ingredients are at room temperature for best results.
Be careful not to overmix the batter to keep the cake light and airy.
Store the cake in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 44g
Sodium: 220mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 2g
Protein: 5g
Cholesterol: 100mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.