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Lemon Raspberry Cake with Lemon Cream Cheese Frosting Recipe

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★★★★★

4.5 from 84 reviews

This Lemon Raspberry Cake is a delightful combination of tangy lemon and sweet raspberries baked into a moist, tender cake layered with creamy lemon cream cheese frosting. Ideal for any occasion, this cake features fresh and zesty flavors balanced perfectly with luscious raspberry preserves and a smooth, fluffy frosting, making it an irresistible treat.

Ingredients

Scale

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

Frosting

  • 1 block (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
  • 1/4 teaspoon pure lemon extract (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons sour cream
  • 1/2 cup raspberry preserves

Decoration

  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries

Instructions

  1. Prepare Pans: Preheat oven to 350°F. Cut two 9-inch rounds of parchment paper to line cake pans. Spray pans and parchment generously with nonstick spray to prevent sticking. Set aside.
  2. Mix Butter and Sugars: In a large bowl using a handheld or stand mixer with paddle attachment, beat butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla until light and fluffy, about 5 minutes.
  3. Add Eggs: Add eggs one at a time, beating well after each addition and scraping down bowl as needed. Set aside.
  4. Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Add dry mix to wet ingredients and mix on low until barely combined — some lumps and dry streaks okay. Turn off mixer.
  5. Add Liquids: Fold in milk, sour cream, and lemon juice gently with a rubber spatula, mixing just until incorporated to avoid overmixing.
  6. Prepare Raspberries: Toss raspberries with 2 tablespoons all-purpose flour carefully, then fold into the batter by hand using rubber spatula, just until combined to keep cake tender.
  7. Bake: Divide batter evenly between prepared pans. Bake 35 to 40 minutes until tops are firm, slightly golden, and a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool Cakes: Cool cakes in pans 10 minutes, then run a knife around edges and flip onto racks to cool completely.
  9. Make Frosting: In a large bowl, beat cream cheese and butter on medium speed until light and fluffy (~3 minutes). Reduce speed and gradually add confectioners’ sugar. Add lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase speed to medium; mix until creamy (~2 minutes). Add sour cream and beat until very light and fluffy (~2-3 minutes). Adjust consistency with more sugar or sour cream as needed.
  10. Assemble Cake: Place one cake layer on plate or stand. Spread frosting on top and sides evenly, then spread raspberry preserves over frosting. Place second layer on top and press lightly to seal. Refrigerate for 20 minutes.
  11. Finish Frosting: Remove cake from fridge; frost entire cake using spatula until smooth and evenly coated. Refrigerate another 20 minutes.
  12. Decorate and Store: Decorate with fresh raspberries and thin lemon slices as desired. Store cake covered in refrigerator up to 3 days. Bring to room temperature 1-2 hours before serving.

Notes

  • Use cake flour for tender crumb; substitute with all-purpose flour but reduce by 2 tablespoons.
  • Do not thaw frozen raspberries before adding to batter to prevent bleeding.
  • Be careful not to overmix batter once wet and dry ingredients combine to keep cake moist and fluffy.
  • Adjust frosting thickness by adding confectioners’ sugar or sour cream as needed for best spreading consistency.
  • Allow cake to come to room temperature before serving for best flavor and texture.

Keywords: lemon cake, raspberry cake, lemon raspberry dessert, cream cheese frosting, layered cake, spring cake, fruit cake

Find it online: https://lucabites.com/lemon-raspberry-cake-with-lemon-cream-cheese-frosting-recipe/