Ingredients
Scale
- 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
- Prepare the pans and oven: Preheat your oven to 350°F and prep your cake pans with parchment paper and nonstick spray. Generously coating the sides and bottom ensures the cake releases easily—don’t skip this step!
- Cream the butter and sugars: Beat the butter, granulated sugar, and brown sugar until light and fluffy, about 5 minutes. This step incorporates air, which makes the cake light. Add the lemon zest, extracts, and vanilla for an aromatic boost.
- Add the eggs: Mix in the eggs one at a time, scraping down the bowl after each addition. This helps maintain a smooth batter.
- Combine the dry ingredients: Whisk cake flour, baking powder, baking soda, and salt in a separate bowl. Slowly add this to the wet ingredients, mixing on low speed until just combined.
- Add the liquids: Gently fold in the milk, sour cream, and lemon juice. The batter will be slightly lumpy, but resist the urge to overmix—it’s what keeps the cake tender.
- Incorporate the raspberries: Toss the raspberries with flour and fold them into the batter. This step keeps the berries from sinking to the bottom.
- Bake: Divide the batter evenly into the pans and bake for 35-40 minutes. Look for slightly golden tops and a clean toothpick test. Let the cakes cool for 10 minutes in the pans before transferring to a rack to cool completely.
- Make the frosting: Beat the cream cheese and butter until fluffy, then slowly add confectioners’ sugar. Mix in the lemon zest, juice, and sour cream until light and creamy. Adjust consistency by adding more sugar or sour cream as needed.
- Assemble and decorate: Spread frosting on one cake layer, add a layer of raspberry preserves, and top with the second layer. Frost the top and sides, then chill briefly to set. Decorate with fresh raspberries and lemon slices for a finishing touch.
Notes
Serving and presentation ideas
When serving, I love to dust a little powdered sugar over the fresh raspberries and lemon slices for an elegant look. Pair it with a light scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Serve it on a cake stand or a pretty platter to let the vibrant colors shine.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert