Description
A bright and zesty lemon cake layered with juicy raspberries and enveloped in luxurious lemon‑cream cheese frosting. Topped with raspberry preserves, fresh raspberries, and lemon slices for a stunning, mouthwatering finish — perfect for spring gatherings or when you want to wow a crowd.
Ingredients
Cake
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1 cup (2 sticks, 8 oz.) unsalted butter, room temperature
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1½ cups granulated sugar
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¼ cup light brown sugar, packed
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1 Tbsp lemon zest
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½ tsp pure lemon extract (optional)
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1 tsp vanilla extract
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4 large eggs, room temperature
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2½ cups cake flour
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1½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup whole milk
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½ cup full‑fat sour cream
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½ cup fresh‑squeezed lemon juice
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2½ cups fresh or frozen raspberries (if frozen, do not thaw)
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2 Tbsp all‑purpose flour (for tossing raspberries)
Lemon Cream Cheese Frosting
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1 block (8 oz) full‑fat cream cheese, softened
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10 Tbsp unsalted butter, softened
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4 cups confectioners’ sugar (plus more if needed)
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2 tsp fresh lemon zest
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1 Tbsp fresh lemon juice
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¼ tsp pure lemon extract (optional)
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¼ tsp salt
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2 Tbsp sour cream
Garnish
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½ cup raspberry preserves
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1 lemon, thinly sliced
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1 cup fresh raspberries
Instructions
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Prep & Cake
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Preheat oven to 350 °F (175 °C). Grease and line two 9-inch round pans.
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Cream together butter, granulated sugar, brown sugar, lemon zest, lemon extract (if using), and vanilla until light and fluffy.
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Beat in eggs one at a time.
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In a separate bowl, sift together cake flour, baking powder, baking soda, and salt.
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Alternately add dry mix and milk/sour cream/lemon juice to butter mixture, beginning and ending with dry. Mix until just combined.
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Toss raspberries with 2 Tbsp flour, gently fold into batter. Divide evenly into pans.
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Bake 25–35 minutes until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
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Frosting
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Beat cream cheese and butter until creamy.
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Gradually add confectioners’ sugar, then lemon zest, juice, extract, salt, and sour cream. Beat until smooth and spreadable, adding more sugar if needed.
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Assemble
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Level cake layers if needed. Place one layer on a serving plate, spread frosting evenly. Top with second layer.
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Frost top and sides.
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Warm raspberry preserves (15 sec microwave), drizzle on top.
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Garnish with fresh raspberries and lemon slices.
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Notes
Ensure ingredients are at room temperature for best texture.
For extra lemon flavor, add up to 1 tsp lemon extract in frosting.
Make ahead: bake layers up to 1 day ahead and refrigerate until ready to frost.
Store leftovers in fridge; bring to room temp before serving.
- Prep Time: ~25 min
- Cook Time: ~35 min
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Keywords: lemon cake, raspberry cake, lemon raspberry cake, cream cheese frosting, spring dessert