Dive into the zesty world of our Lemon Raspberry Cake, a perfect symphony of summer flavors! ???????? This cake is a delightful blend of tangy lemon and sweet raspberries, promising a refreshing experience in every bite. Its light, airy layers infused with lemon zest meet the sweet surprise of raspberry filling. The silky lemon cream cheese frosting ???? adds creamy richness, beautifully balancing the cake’s flavors. Adorned with fresh raspberries and lemon slices, this cake is not only a treat for your palate but also a feast for the eyes. Perfect for celebrating special moments or indulging in a summertime treat, this cake brings a slice of sunshine to your table. ????????????
A Rainy Day Creation: The Birth of Lemon Raspberry Cake
Last week, trapped indoors by relentless rain, I found solace in my kitchen. Amidst a cozy setting of food deliveries and a binge of ‘Criminal Minds’, this Lemon Raspberry Cake was born, inspired by a pantry running low on sugar.
Seasonal Berry Indulgence
Summer brings with it an abundance of fresh berries, and I make the most of it at our local farmer’s market. Last weekend’s haul of particularly plump raspberries was the catalyst for this cake, with half destined for immediate enjoyment and the other half earmarked for baking.
Crafting the Perfect Lemon Raspberry Cake
The cake’s soft texture owes itself to the use of cake flour, easily found in stores or homemade with a simple mix of cornstarch and all-purpose flour. The raspberries, fresh or frozen, are dusted with flour to ensure they evenly distribute through the cake without sinking.
Flavorful Twists and Baking Tips
- Fresh lemon juice and zest bring a lively burst of citrus.
- Lemon extract, while optional, intensifies the lemony flavor if desired.
- Be cautious with the number of raspberries in the batter to maintain the cake’s structure.
- Room temperature ingredients ensure a smooth blend.
- Accurate flour measurement is key to avoiding a dense cake.
The Assembly: Lemon Cream Cheese Frosting and Garnish
The cake’s assembly involves spreading a layer of lemon cream cheese frosting, followed by raspberry preserves. For an exact replica of my creation, adorn with fresh raspberries and lemon slices.
Enjoy the Summer Essence
This Lemon Raspberry Cake is a summer must-bake, a delightful treat that captures the essence of the season.
Lemon Raspberry Cake by Ashley Manila
Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr
Ingredients:
Cake Ingredients:
- 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 (do not thaw if frozen)
- 2 tablespoons all-purpose flour
Lemon Cream Cheese Frosting Ingredients:
- 1 block (8 ounces) full-fat cream cheese, a bit softer than room temperature
- 10 tablespoons unsalted butter, a bit 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
Garnish:
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh raspberries
Instructions
Preparation:
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take two 9-inch round cake pans and line them with parchment paper. Spray the sides and bottom of the pans generously with nonstick cooking spray, then place the parchment paper cutouts in the bottom of the pans and spray again. This ensures your cakes won’t stick.
For the Cake:
- Creaming Butter and Sugars: In a large mixing bowl, use an electric mixer to combine the butter, both sugars, lemon zest, lemon extract (if using), and vanilla extract. Beat on medium speed until the mixture is light and fluffy, which should take about 5 minutes.
- Adding Eggs: Add the eggs one at a time to the mixture, ensuring each egg is well incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Combining Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. This will evenly combine your dry ingredients.
- Merging Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on a low speed until just combined. You may see some lumps and dry streaks.
- Adding Liquids: Turn off the mixer and add in the milk, sour cream, and lemon juice. Use a rubber spatula to gently fold these ingredients into the mixture, stirring until everything is just incorporated. Be careful not to overmix.
- Preparing Raspberries: In a different bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. This helps to evenly distribute them in the batter and prevent them from sinking.
- Final Batter Mix: Fold the floured raspberries into the batter using a rubber spatula, mixing until just combined.
- Baking: Evenly divide the batter among the prepared pans. Bake for 35-40 minutes, or until a cake tester or toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cooling Cakes: Let the cakes cool in the pans for about 10 minutes, then use a knife to loosen any stuck bits before turning them out onto a cooling rack to cool completely.
For the Lemon Cream Cheese Frosting:
- Creating Frosting: In a large bowl, beat the cream cheese and butter together until light and fluffy, about 3 minutes. On a low speed, gradually add in the confectioners’ sugar, then the lemon zest, lemon juice, lemon extract (if using), and salt. Increase to medium speed and beat until creamy. Add in sour cream and continue beating until the frosting is light and fluffy. Adjust the consistency with more sugar or sour cream if needed.
Assembling the Cake:
- First Layer: Place one cake round on a stand or plate. Spread evenly with frosting, then top with raspberry preserves.
- Adding Second Layer: Gently place the second cake round on top and press lightly to seal them together. Refrigerate the semi-frosted cake for 20 minutes.
- Final Frosting: After chilling, continue to frost the cake with the remaining frosting, covering the top and sides evenly.
- Decorating: Decorate with fresh raspberries and thin lemon slices according to your preference.
- Chilling and Serving: Refrigerate the fully frosted cake for another 20 minutes to set. The cake is best enjoyed at room temperature, so remove it from the fridge an hour or two before serving.
Storage:
The frosted cake will stay fresh for up to 3 days when covered and stored in the refrigerator.
Enjoy crafting this delightful Lemon Raspberry Cake, a perfect balance of tangy lemon and sweet raspberry flavors!
