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–+ servings
Lemon Raspberry Cake

Lemon Raspberry Cake

Delicious and moist Lemon Raspberry Cake, perfect for dessert lovers.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine Cake
Servings 8 slices
Calories 450 kcal

Equipment

  • Handheld electric mixer
  • Stand Mixer
  • mixing bowls
  • cake pans
  • rubber spatula

Ingredients
  

Cake

  • 8 ounces unsalted butter at room temperature
  • 1.5 cups granulated sugar
  • 0.25 cups 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 cups whole milk
  • 0.5 cups full-fat sour cream
  • 0.5 cups fresh squeezed lemon juice
  • 2.5 cups fresh or frozen raspberries do not thaw if frozen
  • 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting

  • 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

Garnish

  • 0.5 cups raspberry preserves
  • 1 whole lemon thinly sliced
  • 1 cup fresh raspberries

Instructions
 

Cake Preparation

  • Preheat oven to 350°F. Line two 9-inch round cake pans with parchment paper and spray with nonstick cooking spray.
  • In a large bowl, combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract. Beat until light and fluffy.
  • Add eggs one at a time, beating well after each addition. Set aside.
  • In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in milk, sour cream, and lemon juice until incorporated, being careful not to overmix.
  • Toss raspberries with flour and fold them into the batter.
  • Divide batter between pans and bake for 35 to 40 minutes until firm and a toothpick comes out clean.
  • Cool cakes in pans for 10 minutes before transferring to a cooling rack.

Frosting Preparation

  • Beat cream cheese and butter in a bowl until light and fluffy. Gradually add confectioners' sugar.
  • Mix in lemon zest, lemon juice, lemon extract, and salt. Beat until creamy.
  • Add sour cream and beat until fluffy. Adjust consistency if needed with more sugar or sour cream.

Assembling the Cake

  • Spread frosting on top and sides of first cake round, then add raspberry preserves. Top with second cake round.
  • Chill cake for 20 minutes, then frost the top and sides evenly. Chill again for 20 minutes before decorating.
  • Decorate with fresh raspberries and lemon slices as desired.

Notes

Bring all cold ingredients to room temperature. The frosted cake stays fresh in the fridge for up to 3 days.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg
Keyword baking, cake recipe, dessert recipe, lemon cake, Lemon Raspberry Cake, raspberry cake
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