The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re new to baking but eager to create a stunning dessert, this Lemon Raspberry Cake is the perfect recipe for you! This cake is ultra-moist, bursting with fresh lemon flavor, and beautifully paired with sweet raspberries. The best part? It’s easy to follow, even if you’re just starting out in the kitchen.
Lemon Raspberry Cake
Course: Cakes, DessertCuisine: FrenchDifficulty: EasyServings
8
servingsPrep time
20
minutesCooking time
40
minutesCalories
350
kcalIngredients
- Cake:
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
1/2 teaspoon pure lemon extract (optional)
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:
1 block (8 ounces) full-fat cream cheese, softened
10 tablespoons unsalted butter, softened
4 cups confectioners’ sugar (more if needed)
2 teaspoons fresh lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon pure lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
- Garnish:
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup fresh raspberries
Directions
- Prepare the Cake Pans:
- Preheat your oven to 350°F (177°C). Line two 9-inch round cake pans with parchment paper and generously spray with nonstick cooking spray.
- Make the Cake Batter:
- In a large bowl, beat the butter, sugars, lemon zest, lemon extract, and vanilla extract until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients:
- In another bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- Mix the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, sour cream, and lemon juice. Mix until just combined—be careful not to overmix.
- Fold in Raspberries:
- Toss the raspberries with flour, then gently fold them into the batter.
- Bake the Cake:
- Divide the batter between the prepared pans and bake for 35-40 minutes. Allow the cakes to cool completely before frosting.
- Prepare the Frosting:
- Beat the cream cheese and butter until fluffy. Gradually add the confectioners’ sugar, then mix in the lemon zest, lemon juice, lemon extract, salt, and sour cream.
- Frost the Cake:
- Place one cake layer on a plate and spread with frosting and raspberry preserves. Add the second layer, then frost the entire cake.
- Decorate:
- Garnish with fresh raspberries and lemon slices.
Notes
- Measuring Tips: Avoid packing the cake flour when measuring.
- Storage: The frosted cake will stay fresh in the fridge for up to 3 days. Bring it to room temperature before serving.
This Lemon Raspberry Cake is the perfect way to impress your friends and family, even if you’re new to baking. Enjoy the process, and have fun in the kitchen!
