Lemon Raspberry Cake Recipe

Brighten your day with this Lemon Raspberry Cake! Soft lemon cake layers packed with bursts of fresh raspberries and coated in a smooth buttercream frosting.

5 from 1 vote

Brighten your day with this Lemon Raspberry Cake! Soft lemon cake layers packed with bursts of fresh raspberries and coated in a smooth buttercream frosting.

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 518kcal

Author: Andrea

Equipment

Kitchenaid Stand Mixer

Ingredients

For the Cake

1 cup butter softened
1 1/2 cups granulated sugar
1/4 cup light brown sugar packed
1 Tbsp lemon zest
1/2 tsp lemon extract
1 tsp vanilla extract
4 eggs
2 1/2 cups cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup whole milk
1/2 cup full fat sour cream
1/2 cup lemon juice
2 1/2 cups fresh raspberries
2 Tbsp all-purpose flour

For the Frosting

8 oz cream cheese softened
10 Tbsp butter softened
4 1/2 cups confectioner's sugar
2 tsp lemon zest
1 Tbsp lemon juice
1/4 tsp lemon extract
2 Tbsp full fat sour cream

Instructions

Preheat your oven to 350 degrees Fahrenheit. Cut out 2 9-inch rounds out of parchment paper or use precut rounds for your cake pans. Spray each cake pan generously with nonstick cooking oil, then place the parchment paper into the cake pan and spray it again to ensure a good coating. Set aside.
In a large bowl combine the butter, sugars, lemon zest, lemon extract, and vanilla and beat until light and fluffy; 3-5 minutes.
Next add in the eggs one at a time. Scrape down the sides as needed.
In a separate bowl, whisk together the cake flour, baking powder and baking soda.
Add the dry ingredients into the wet and slowly mix until everything has combined.
Next, add the milk, sour cream, and lemon juice and mix slowly until everything has combined.
In a separate bowl add the fresh raspberries and 2 Tbsp of flour and toss until the raspberries are coated.
Add the raspberries into the cake batter and gently fold in until combined.
Pour the cake batter into the prepared cake pans evenly and bake in the oven for 35-40 minutes until a toothpick comes out clean.
Allow the cakes to cool for 10-15 minutes before removing them from the cake pans then set aside until they have cooled completely.
While the cakes are cooling, prepare the frosting. In a large bowl beat the butter and cream cheese until light and fluffy; about 3 minutes.
Next, slowly add in the confectioners’ sugar until smooth.
Then, add in the lemon zest, lemon juice, lemon extract, and sour cream and mix until smooth. If the frosting seems too thin you can add more confectioner’s sugar until you reach your desired consistency.
Once the cakes have completely cooled, place one layer of the cake on a plate or cake stand and spread frosting over the top.
Then, place the second layer on top and spread a thin layer of frosting over the top and sides making a crumb coat.
Place the cake in your fridge or freezer for 15-20 minutes to allow the first coat to set.
Next, take the cake out and frost the top and the sides with the remaining frosting until it’s evenly frosted. Place the cake back in the fridge for another 15-20 minutes before decorating.
Decorate the top of the cake with lemon slices and fresh raspberries then serve and enjoy!

Video

Notes

You can store this Raspberry Lemon Cake in an airtight container in the refrigerator for 4-5 days. To serve let the cake sit at room temperature for 20-30 minutes.

You can also freeze slices of the lemon raspberry layer cake tightly wrapped in plastic wrap and foil for up to 2 months; thaw overnight in the refrigerator before enjoying.

Nutrition