I made this cake for a dear friend’s birthday. A lemon raspberry cake topped with a cream cheese icing with lemon zest. This cake is light, refreshing, studded with raspberries – because everyone loves a cake with raspberry preserves!
- 2 sticks butter, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/2 cup lemon juice
- 2 cups fresh raspberries
- 2 tablespoons flour
Cream Cheese Frosting
- 8 oz. cream cheese, room temperature
- 10 tablespoons butter, room temperature
- 4 cups confectioners’ sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 2 tablespoons sour cream
- 1/2 cup raspberry preserves
- 1/2 cup raspberries
- Preheat oven to 350º. Cut out 2 9″ round pieces pf parchment paper to line the cake pans. Spray 2 – 9″ cake pans with cooking spray, line with parchment paper, and spray again.
- In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy. Add the lemon zest, and vanilla, then the eggs – one at a time. Set bowl aside.
- In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt. Add the flour mixture into the wet ingredients, mixing on low speed until well combined, scraping down the sides of the bowl. Add in the milk, sour cream, and lemon juice – use a rubber spatula to fold the ingredients into the mixture until well combined, but be careful not to over mix. Set aside.
- In a small bowl toss the 2 cups of raspberries with the 2 tablespoons of flour. (Coating the raspberries with flour helps keep them suspended in the batter, instead of sinking to the bottom of the cake.) Carefully fold the berries into the batter with a rubber spatula.
- Divide the batter among the two prepared pans and bake for 35 to 40 minutes. Test with a toothpick. Let cool for 15 minutes in the pan, then runs knife around the edges, and turn out on a wire rack to cool completely.
- While the cakes are cooling, make the frosting. In a large bowl, beat the cream cheese and butter until light and fluffy. Add the confectioners’ sugar one cup at a time. Add in lemon zest, lemon juice, and salt. Add the sour cream and beat for 2 to 3 minutes.
- Place one of the cakes on a plate, frost the top, and refrigerate for 20 minutes. Take out, and spread the raspberry preserves on top. Place the other cake on top and gently press down. Frost the remaining top and sides of the cake, and garnish with berries. Store cake in fridge, take out an hour before serving so it can come to room temperature. Serves 8 to 10.
Thanks, it was a hit!