Description
Creamy lemon raspberry cake brings Mediterranean sunshine to your dessert table, blending zesty citrus with sweet berry notes. Delicate layers of moist cake promise pure indulgence for anyone craving a refreshing slice of pure happiness.
Ingredients
Scale
Main Ingredients:
- 2 sticks (8 ounces or 226 grams) unsalted butter, at room temperature
- 4 large eggs, at room temperature
- 2 and 1/2 cups (313 grams) cake flour
- 2 and 1/2 cups (340 grams) fresh or frozen raspberries
- 1/2 cup (120 milliliters) whole milk
Sweeteners and Sugars:
- 1 and 1/2 cups (300 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar, packed
- 4 cups (454 grams) confectioners sugar
Flavor Enhancers and Additional Ingredients:
- 1 tablespoon lemon zest
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 milliliters) full-fat sour cream
- 1/2 cup (120 milliliters) fresh squeezed lemon juice
- 2 tablespoons all-purpose flour
- 1 block (8 ounces or 226 grams) full-fat cream cheese
- 10 tablespoons unsalted butter
- 2 teaspoons fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon pure lemon extract (optional)
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Instructions
- Prepare a pristine baking environment by preheating the oven to 350°F. Meticulously line cake pans with parchment paper, ensuring complete coverage and a light butter coating to prevent adhesion.
- Create a luxurious base by creaming butter with sugars, incorporating lemon zest and extracts until the mixture becomes voluminous and pale. Introduce eggs individually, thoroughly blending after each addition to maintain a silky texture.
- Sift dry ingredients in a separate vessel, then gradually integrate them into the wet mixture with delicate, minimal stirring to preserve the batter’s airiness. Gently fold in milk, sour cream, and lemon juice.
- Carefully coat raspberries in flour to prevent sinking, then tenderly fold into the batter, maintaining their structural integrity. Distribute the mixture evenly between prepared pans.
- Bake for 35-40 minutes until the surface achieves a golden hue and a inserted toothpick emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to a cooling rack.
- Craft a velvety frosting by whipping cream cheese and butter until ethereally light. Gradually introduce confectioners’ sugar, then enhance with lemon zest, juice, and sour cream, adjusting consistency as needed.
- Construct the cake by positioning first layer on a serving plate. Apply a thin frosting layer, followed by a spread of raspberry preserves. Carefully position second layer, then frost the entire cake with smooth, even strokes.
- Garnish with fresh raspberries and delicate lemon slices. Briefly chill to set the frosting and intensify flavor profiles before serving.
Notes
- Toss raspberries in flour before folding into batter to ensure they remain evenly distributed during baking and don’t sink to the bottom.
- Add sour cream and milk to the batter for an incredibly soft, tender cake that stays moist for days after baking.
- Use fresh lemon zest and roll the lemon on the counter before zesting to release more essential oils, intensifying the citrus flavor throughout the cake.
- If frosting is too thick, add a splash of milk; if too thin, incorporate more powdered sugar gradually to achieve the perfect spreadable texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 45 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg