Friday, August 16, 2019

Lemon Raspberry Cake

If you love lemons and raspberries you’re going to LOVE this Lemon Raspberry Cake! This raspberry cake is exploding with recent lemon style and included in tangy lemon cream cheese frosting. It’s the proper lemon raspberry dessert for Mother’s Day or Easter brunch!

Lemon Raspberry Cake

If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!

Lemon Raspberry Cake Recipe

Last week we had 3 immediately days of loopy rain and I barely left the house. I fortunately general the much lower than stellar climate as an chance to nest. I handled myself to start (twice!), curled up at the sofa for a critical Criminal Minds marathon, and baked till there was no sugar left within the pantry. It was throughout those shenanigans this Lemon Raspberry Cake got here to be.

Isn’t she a beauty?! ↓↓↓

If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!


I’ve been taking merit of Summer berries in a foremost way. Every weekend you possibly can discover me at our native farmer’s market, swiping up as many cartons as I can carry. Last weekend the raspberries appeared especially plump and pretty so I splurged and sold 6 cartons!!!

3 to consume and 3 to bake with. Summer life is the best, I inform ya!

If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!

Tips and Tricks for Recipe Success:
This recipe calls for cake flour simply due to the fact it’s additional finely floor and provides our cake it’s silky tender texture. In most grocery shops you possibly can discover cake flour within the baking aisle, but for those who can’t discover it, don’t fret! Making your individual cake flour is simple and only requires NULL ingredients: cornstarch and all-purpose flour. Here’s what you do: For every one 1 cup of flour referred to as for within the recipe, take away 2 Tbsp of flour. Then upload in 2 Tbsp of Cornstarch for each one 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this combination a number of instances (you desire it nicely combined) and that’s it – you only made ready-to-use cake flour.
You ought to toss the raspberries in all-purpose flour earlier than including them to the batter. This dusting of flour allows preserve the berries afloat throughout the baking process, and guarantee you won’t slice right into a cake filled with sunken berries.
You might use recent or frozen raspberries for this cake, but for those who use frozen, don’t thaw them first.
I used shop sold raspberry preserves on this recipe, but actually sense unfastened to make use of home made if you’d like!
Whole Lemon Raspberry Cake.

Use recent lemon juice and zest! You’ll desire to zest the lemons first, then cut them in half and juice them. I mean shopping for 6 or 7 large, heavy lemons so you've sufficient on hand.
I record lemon extract as an optionally available ingredient. If you wish a cake with faded lemon flavor, I don't assume it’s an standard ingredient. If you wish a actually lemony cake, I rather mean including the extract to equally the lemon raspberry cake batter as nicely simply due to the fact the frosting. I love Watkins natural lemon extract simply due to the fact it’s 100 percent natural, doesn’t include any man made flavors, colors, or additives, and just tastes like natural lemon. I promise I’m now not getting paid a cent to claim any of that; I just actually love their lemon extract!
I don’t advocate including additional raspberries than referred to as for to the batter. Adding too many berries will weigh down the cake simply due to the fact it bakes, causing it to sink the middle and bake unevenly. You can upload lots of additional raspberries on higher of the frosting 😉
For finest effects make certain your butter, eggs, sour cream, and milk have all come to room temperature earlier than you start baking.
 When you degree your flour, be certain you’re now not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
For the frosting, you’ll desire to make certain your butter and cream cheese are VERY tender earlier than creaming it.
If you’d like your cake to appear precisely like mine does in those photos, merely higher it with recent raspberries and twisted lemon slices.
Don’t permit the Summer slip through way of with out baking this moist and delicious lemon raspberry cake!

If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!

For additional Lemon Raspberry Recipes, Check Out:
Lemon Raspberry Bundt Cake
Lemon Raspberry Cupcakes
Raspberry Peach Iced Tea Lemonade
Lemon Cupcakes with Raspberry Buttercream
If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!

If you attempt this recipe, permit me know! Leave a remark underneath and don’t neglect to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.

If you love lemons and raspberries you are going to LOVE this Lemon Raspberry Cake!

55 votes

Lemon Raspberry Cake
prep 20 minscook 40 minstotal 60 mins
author bakerbynature

yield 9 " layer cake; 8 big slices

Ultra moist and flavorful Lemon Raspberry Cake!


1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1/4 faded brown sugar, packed
1 tablespoon lemon zest
1/2 teaspoon natural lemon extract (optional)
1 teaspoon vanilla extract
4 big 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 entire milk
1/2 cup full-fat sour cream
1/2 cup recent squeezed lemon juice
2 and 1/2 cups recent or frozen raspberries, if utilizing frozen, don't thaw first
2 tablespoons all-purpose flour
Lemon Cream Cheese Frosting:
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, additional if needed
2 teaspoons recent lemon zest
1 tablespoon recent lemon juice
1/4 teaspoon natural lemon extract (optional)
1/4 teaspoon salt
2 tablespoons sour cream
1/2 cup raspberry preserves
1 lemon, thinly sliced
1 cup recent raspberries


Preheat oven to 350 stages (F). Cut out NULL 9-inch spherical segments of parchment paper to line your cake pans with. Spray every one pan generously - aspects and backside - with nonstick cooking spray, then vicinity the parchment paper cut out within the backside of the pans and spray again. It's vital to make certain every one little bit of pan and paper are sprayed so your muffins do not get stuck. Set pans aside.

In a big bowl utilizing a hand held electrical mixer (or within the bowl of a stand mixer outfitted with the paddle attachment), combine the butter, equally sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the aspects of the bowl as needed, till faded and fluffy, about 5 minutes (don't skimp on time here!). Add within the eggs, one at a time, beating nicely after every one addition, and scraping down the aspects of the bowl as needed. Set aside.

In a separate bowl, whisk collectively the cake flour, baking powder, baking soda and salt, blending nicely to evenly combine the ingredients. Add the dry combination into the rainy meals and blend on low velocity till everything is simply barely combined. You ought to nonetheless see some lumps and dry streaks. Turn mixer off. Add within the milk, sour cream, and lemon juice; use a rubber spatula to fold the meals into the mixture, stirring till everything is incorporated, but being certain to now not overmix. Set aside.

In one other bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any ultimate flour, to the batter and fold in through way of hand, utilizing a rubber spatula, till just combined. Again, be certain to now not over mix! Over blending could be very simple to do, and can end end effect in a dry, dense cake.

Divide the batter evenly amongst the ready pans and bake for 35 to 40 minutes, or till the tops are agency and fairly golden, and a cake tester (or toothpick) inserted within the heart comes out clean, or with a number of moist (but now not wet) crumbs clinging to it.

Allow the muffins to cool within the pans for 10 minutes earlier than gently operating a knife circular the rims to loosen any caught bits, then turning them out onto a cooling rack to cool completely.

While the muffins cool, you possibly could make the frosting.

For the Lemon Cream Cheese Frosting:

In a big bowl utilizing a hand held electrical mixer (or a stand mixer outfitted with the paddle attachment) beat the cream cheese and butter on medium-speed till faded and fluffy, about 3 minutes, scraping down the aspects of the bowl as needed. Reduce the velocity to low and steadily upload within the confectioners' sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat till combined. Increase the velocity again to medium and blend till creamy, about 2 minutes. Add the sour cream and proceed beating the frosting till very faded and fluffy, about 2-3 minutes. If the frosting appears too thin, upload a bit additional confectioners' sugar, beginning with one tablespoon at a time; if the frosting appears to thick, upload in a bit additional sour cream, beginning one tablespoon at a time.

When the muffins have totally cooled, vicinity one spherical on a cake stand or big plate; unfold the higher and aspects evenly with frosting, then higher with the raspberry preserves. Don't fear in the event that they blend collectively a little. Gently vicinity the different cake spherical on higher of the frosted one and press down very flippantly to seal them together. Place the semi-frosted cake within the fridge for 20 minutes, then proceed frosting the cake, utilizing a skinny spatula, offset spatula, or no matter you've that works best, till the higher and aspects of the cake are evenly frosted. Place the cake again within the fridge for one other 20 minutes earlier than decorating. I love decorating this cake with recent raspberries and thin lemon slices, but actually sense unfastened to dress according in your individual tastes.

The frosted cake will dwell fresh, included and saved within the refrigerator, for three days. Simply take it out of the fridge an hour or NULL earlier than serving so it will probably come to room temperature.source