Top Recipes

Kentucky Bourbon Pecan Fudge

Kentucky Bourbon Pecan Fudge

80%
Read More
Vegan Orange Peanut Tofu Satay Noodle Salad

Vegan Orange Peanut Tofu Satay Noodle Salad

80%
Read More
Vegan Thai Corn Fritters

Vegan Thai Corn Fritters

80%
Read More
Chili Lime Steak Bites

Chili Lime Steak Bites

80%
Read More
Italian Sausage And Peppers

Italian Sausage And Peppers

80%
Read More
Raspberry Meltaway Cookies

Raspberry Meltaway Cookies

80%
Read More

Delicious Lemon Raspberry Cake

99/100 by 0 users
Delicious Lemon Raspberry Cake

Ingredients

  • 1 cup (2 sticks or 8 ounces) unsalted butter at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 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 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

Garnish:

  • 1/2 cup raspberry preserves
  • 1 lemon thinly sliced
  • 1 cup fresh raspberries

Instructions

  • Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously – sides and bottom – with nonstick cooking spray then place the parchment paper cut out in the bottom of the pans and spray again. It s important to make sure every bit of pan and paper are sprayed so your cakes don t get stuck. Set pans aside.
  • In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment) combine the butter both sugars lemon zest lemon extract and vanilla extract; beat on medium speed scraping down the sides of the bowl as needed until light and fluffy about 5 minutes (don t skimp on time here!). Add in the eggs one at a time beating well after each addition and scraping down the sides of the bowl as needed. Set aside.
  • In a separate bowl whisk together the cake flour baking powder baking soda and salt mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk sour cream and lemon juice; use a rubber spatula to fold the ingredients into the mixture stirring until everything is incorporated but being sure not to overmix. Set aside.
  • In another bowl gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries and any remaining flour to the batter and fold in by hand using a rubber spatula until just combined. Again be sure not to over mix! Over mixing is very easy to do and will result in a dry dense cake.
  • Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes or until the tops are firm and slightly golden and a cake tester (or toothpick) inserted in the center comes out clean or with a few moist (but not wet) crumbs clinging to it.
  • Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits then turning them out onto a cooling rack to cool completely.
  • While the cakes cool you can make the frosting.

For the Lemon Cream Cheese Frosting:

  1. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy about 3 minutes scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners sugar. Add in lemon zest lemon juice lemon extract and salt; beat until combined. Increase the speed back to medium and mix until creamy about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy about 2-3 minutes. If the frosting seems too thin add a little more confectioners sugar starting with one tablespoon at a time; if the frosting seems to thick add in a little more sour cream starting one tablespoon at a time.
  2. When the cakes have completely cooled place one round on a cake stand or large plate; spread the top and sides evenly with frosting then top with the raspberry preserves. Don t worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes then continue frosting the cake using a thin spatula offset spatula or whatever you have that works best until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices but feel free to decorate according to your own tastes.
  3. The frosted cake will stay fresh covered and stored in the refrigerator for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

This article and recipe adapted from this site

Share This:

More from Recipes

One Pot Keto Sasame Chicken And Brokoli

One Pot Keto Sasame Chicken And Brokoli

80%
Read More
Best Recipes-erdbeer-püfferchen-spieße

Best Recipes-erdbeer-püfferchen-spieße

89%
Read More
Miym Chicken – An Easy Melt In Your Mouth Chicken Recipe

Miym Chicken – An Easy Melt In Your Mouth Chicken Recipe

74%
Read More
Baked Chicken Wings Extra Crispy Like Deep Fried

Baked Chicken Wings Extra Crispy Like Deep Fried

51%
Read More
Tuna Pasta Salad

Tuna Pasta Salad

58%
Read More
Basil Parmesan And Cashew Dip

Basil Parmesan And Cashew Dip

64%
Read More
Chocolate Covered Bacon…man Candy

Chocolate Covered Bacon…man Candy

89%
Read More
The Best Brownie Cut-out Cookies

The Best Brownie Cut-out Cookies

59%
Read More
Best S’mores Chocolate Mousse Bars.

Best S’mores Chocolate Mousse Bars.

59%
Read More
Best Ever Classic Chicken A La King

Best Ever Classic Chicken A La King

78%
Read More
Best Recipes-dill Pickle Chicken Salad

Best Recipes-dill Pickle Chicken Salad

93%
Read More
Toasted Coconut Pineapple Banana Bread

Toasted Coconut Pineapple Banana Bread

62%
Read More
One Skillet Creamy Lemon Chicken With Asparagus

One Skillet Creamy Lemon Chicken With Asparagus

69%
Read More
Best Recipe Cheesesteak Sandwiches

Best Recipe Cheesesteak Sandwiches

54%
Read More
Easy Buffalo Chicken Wraps Recipes

Easy Buffalo Chicken Wraps Recipes

90%
Read More
Dump-and-bake Chicken Caprese Pasta

Dump-and-bake Chicken Caprese Pasta

81%
Read More
Million Dollar Chicken Alfredo

Million Dollar Chicken Alfredo

71%
Read More
How To Make Honey Sesame Chicken Recipes

How To Make Honey Sesame Chicken Recipes

76%
Read More