Summer Dessert Alert: Lemon Raspberry Cake
Celebrate the beginning of summer with this beautiful lemon raspberry cake recipe!
Recipe by: Ashley of www.bakerbynature.com
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 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
Lemon Cream Cheese 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
1/4 teaspoon salt
2 tablespoons sour cream
Instructions:
Preheat oven to 350 degrees (F). Use two 9-inch round pans lined with parchment paper. Spray each pan.
In a large bowl, combine butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed until light and fluffy, about 5 minutes. Add in the eggs, one at a time. Mix and set aside.
In a separate bowl, whisk together cake flour, baking powder, baking soda and salt. Add the dry mixture into the wet ingredients and mix on low speed. Add in the milk, sour cream, and lemon juice. Be sure not to overmix. Set aside.
In another bowl, add the raspberries with 2 tablespoons of all-purpose flour. Add to the batter and fold in by hand.
Divide the batter among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden.
Allow the cakes to cool in the pans for 10 minutes. Then turn them out onto a cooling rack to finish cooling.
Lemon Cream Cheese Frosting:
In a large bowl, beat cream cheese and butter on medium-speed until light and fluffy for about 3 minutes. Reduce the speed to low and gradually add in confectioners' sugar, lemon zest, lemon juice, lemon extract, and salt. Increase the speed back to medium and mix until creamy. Add the sour cream and continue beating the frosting until very light and fluffy. If the frosting seems too thin, add a little more confectioners' sugar. If the frosting seems too thick, add in a little more sour cream.
When the cakes have cooled, place one round on a large plate; spread the top and sides with frosting. Place the other cake round on top of the frosted one and place in the fridge for 20 minutes. Then, frost the entire cake. Place the cake back in the fridge for another 20 minutes.
Garnish:
1 lemon, thinly sliced
1 cup fresh raspberries
To finish, decorate with fresh raspberries and lemon slices.
Enjoy your delicious summer dessert!
Don’t forget to tag us on Instagram @clothesandwater if you bake this cake.