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Bright citrus and sweet berries come together in this stunning lemon raspberry cake that tastes like sunshine on a plate. Each tender layer is infused with fresh lemon zest and studded with juicy raspberries, all wrapped in a silky lemon cream cheese frosting. The combination creates a perfect balance of sweet, tart, and creamy that makes every bite memorable.
I developed this recipe during a rainy summer weekend when I had an abundance of fresh raspberries from the farmers' market. After several test batches to perfect the lemon-berry balance, this cake has become my most requested summer dessert for everything from bridal showers to birthday celebrations.
Essential Ingredients
- Cake Flour: Creates an exceptionally tender, fine crumb. I'll show you how to make your own if you can't find it
- Fresh Lemons: Both zest and juice are crucial for authentic flavor. Choose heavy, fragrant fruits
- Fresh Raspberries: Look for plump, bright berries without mushiness
- Sour Cream: Full-fat provides moisture and richness to the cake
- Cream Cheese: Use full-fat, room temperature for the smoothest frosting
Detailed Instructions
- Prepare Your Ingredients:
- Bring all refrigerated items to room temperature
- Zest and juice fresh lemons
- Coat raspberries lightly in flour to prevent sinking
- Line cake pans with parchment and grease well
- Create the Batter:
- Cream butter and sugar until light and fluffy, about 5 minutes
- Add eggs one at a time, beating well after each
- Alternate dry ingredients with wet ingredients
- Fold in floured raspberries gently
- Bake to Perfection:
- Divide batter evenly between prepared pans
- Tap pans gently to release air bubbles
- Bake at 350°F until a toothpick comes out clean
- Cool in pans for 10 minutes before inverting
- Make the Frosting:
- Beat cream cheese and butter until completely smooth
- Add lemon zest, juice, and extract if using
- Gradually incorporate powdered sugar
- Beat until light and fluffy
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The secret to this cake's incredible texture came from my grandmother's tip about cake flour. When I couldn't find it in stores, she taught me how to make my own by replacing some all-purpose flour with cornstarch. This simple trick creates the most delicate, tender crumb.
Troubleshooting Tips
If your berries sink, they might not be well coated with flour. I've learned to be thorough but gentle when tossing them. If your frosting seems too soft, chill it for 15-20 minutes before spreading.
Storage and Make-Ahead
This cake actually develops even more flavor overnight. Store it covered in the refrigerator for up to 4 days. Let it come to room temperature for about 30 minutes before serving for the best flavor and texture.
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After countless times making this cake, I've found that it's more than just a dessert - it's a celebration of summer's finest flavors. The way the bright lemon complements the sweet raspberries creates something truly special. Whether I'm serving it at a garden party or a family dinner, this cake never fails to bring smiles and requests for the recipe.
I especially love making this when local raspberries are in season. There's something magical about the combination of freshly picked berries and bright lemon zest that captures the essence of summer. The sweet-tart balance makes it perfect for any occasion, from casual backyard gatherings to elegant celebrations.
Remember, baking is both a science and an art. Take your time with each step, and you'll be rewarded with a cake that's as beautiful as it is delicious. The key is using quality ingredients and treating them with care to let their natural flavors shine through.
Frequently Asked Questions
- → Can I use frozen raspberries?
- Yes! Use them straight from frozen - don't thaw first. Toss with flour just like fresh berries to prevent sinking.
- → Why did my cake sink in the middle?
- Don't open the oven door while baking and make sure ingredients are room temperature. Overmixing can also cause sinking.
- → Can I make this ahead?
- Yes! The frosted cake keeps in the fridge for 3 days. Bring to room temperature before serving.
- → Why coat raspberries in flour?
- The flour coating helps prevent berries from sinking to the bottom of the cake during baking.
- → Can I skip the lemon extract?
- Yes, it's optional. The cake will still have plenty of lemon flavor from the zest and juice.