Fresh Lemon Raspberry Layer Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1 cup (2 sticks) unsalted butter, room temperature
02 - 1½ cups granulated sugar
03 - ¼ cup light brown sugar, packed
04 - 1 tablespoon lemon zest
05 - ½ teaspoon lemon extract (optional)
06 - 1 teaspoon vanilla extract
07 - 4 large eggs, room temperature
08 - 2½ cups cake flour
09 - 1½ teaspoons baking powder
10 - ½ teaspoon baking soda
11 - ½ teaspoon salt
12 - ½ cup whole milk
13 - ½ cup full-fat sour cream
14 - ½ cup fresh squeezed lemon juice
15 - 2½ cups raspberries, fresh or frozen
16 - 2 tablespoons all-purpose flour

→ Lemon Cream Cheese Frosting

17 - 8 oz full-fat cream cheese, softened
18 - 10 tablespoons unsalted butter, softened
19 - 4 cups confectioners' sugar
20 - 2 teaspoons fresh lemon zest
21 - 1 tablespoon fresh lemon juice
22 - ¼ teaspoon lemon extract (optional)
23 - ¼ teaspoon salt
24 - 2 tablespoons sour cream

→ Garnish

25 - ½ cup raspberry preserves
26 - 1 lemon, thinly sliced
27 - 1 cup fresh raspberries

# Instructions:

01 - Preheat to 350°F. Line two 9-inch cake pans with parchment paper and spray with nonstick spray.
02 - Beat butter, sugars, lemon zest, and extracts until fluffy (5 minutes). Add eggs one at a time.
03 - Whisk cake flour, baking powder, baking soda, and salt. Add to wet ingredients alternating with milk, sour cream, and lemon juice.
04 - Toss raspberries with flour, fold into batter. Divide between pans and bake 35-40 minutes.
05 - Beat cream cheese and butter until fluffy. Add sugar, lemon components, salt, and sour cream. Beat until light.
06 - Layer cakes with frosting and preserves. Chill between layers. Decorate with raspberries and lemon slices.

# Notes:

01 - Cake stays fresh in refrigerator for 3 days
02 - Bring to room temperature before serving

Back