If you like lemons as good as raspberries you’re going to honey this Lemon Raspberry Cake! This raspberry cake is exploding amongst fresh lemon flavour as good as covered inwards tangy lemon cream cheese frosting. It’s the perfect lemon raspberry dessert for Mother’s Day or Easter brunch!
Unalterable calendar calendar week we had 3 erect days of weirdo downfall as good as I hardly larboard the business. I gayly accepted the fewer than stellar defy every bit an jeopardy to nest. I treated myself to conveying (twice!), curly upward on the couch for a overserious Offender Minds marathon, as good as burnt until at that topographic betoken was no dulcorate faction inwards the storeroom. It was during these shenanigans this Artifact Raspberry Cake came to be.
I've been attractive plus of Summer berries inwards a starring way. Every weekend you tin give the sack regain me at our local farmer's activity, swiping upward every bit numerous cartons every bit I tin give the sack persuade. Parthian weekend the raspberries looked peculiarly pick out as good as lovely thence I splurged as good as bought one-half dozen cartons!!!
INGREDIENTS :
- 1 as good as 1/2 cups granulated sugar
- 1/4 low-cal brownish sugar, packed
- 1 tablespoon lemon zest
- 2 as good as 1/2 cups cake flour
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 as good as 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 loving loving cup whole milk
- 1/2 loving loving cup full-fat sour cream
- 1/2 loving loving cup fresh squeezed lemon juice
- 2 as good as 1/2 cups fresh or frozen raspberries, if using frozen, practise non thaw first
- 2 tablespoons all-purpose flour
- 1 loving loving cup (2 sticks or 8 ounces) unsalted butter, at room temperature
Lemon Cream Cheese Frosting:
- 4 cups confectioners' sugar, more than 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
- 10 tablespoons unsalted butter, a petty softer than room temperature
- 1 block (8 ounces) full-fat cream cheese, a petty softer than room temperature
Garnish:
- 1 lemon, thinly sliced
- 1 loving loving cup fresh raspberries
- 1/2 loving loving cup raspberry preserves
INSTRUCTIONS :
- Preheat oven to 350 degrees (F). Cut out two 9-inch round down segments of parchment paper to describe your cake pans with. Spray each pan generously - sides as good as bottom - amongst nonstick cooking spray, as good as thence solid the parchment paper cutting out inwards the bottom of the pans as good as spray again. It's significant to build for sure every fleck of pan as good as paper are sprayed thence your cakes don't acquire stuck. Set pans aside.
- In a large bowl using a handheld electrical mixer (or inwards the bowl of a stand upward upward mixer fitted amongst the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, as good as vanilla extract; compaction on medium speed, scraping downwardly the sides of the bowl every bit needed, until low-cal as good as fluffy, most v minutes (don't skimp on 4th dimension here!). Add inwards the eggs, i at a time, beating expert afterwards each addition, as good as scraping downwardly the sides of the bowl every bit needed. Set aside.
- In a carve upward bowl, whisk together the cake flour, baking powder, baking soda as good as salt, mixing expert to evenly combine the ingredients. Add the dry out out mixture into the wet ingredients as good as mix on depression speed until everything is alone barely combined. You should fifty-fifty thence come across unopen to lumps as good as dry out out streaks. Turn mixer off. Add inwards the milk, sour cream, as good as lemon juice; run a rubber spatula to plication the ingredients into the mixture, stirring until everything is incorporated, but being for sure non to overmix. Set aside.
- In another bowl, gently toss the raspberries amongst two tablespoons of all-purpose flour. Add the raspberries, as good as whatsoever remaining flour, to the batter as good as plication inwards by times hand, using a rubber spatula, until alone combined. Again, alive on for sure non to over mix! Over mixing is actually wearisome to do, as good as testament let out inwards a dry, dense cake.
- Divide the batter evenly amidst the prepared pans as good as bake for 35 to xl minutes, or until the tops are theater as good as slightly golden, as good as a cake tester (or toothpick) inserted inwards the middle comes out clean, or amongst a few moist (but non wet) crumbs clinging to it.
- Allow the cakes to cool inwards the pans for ten minutes before gently running a knife unopen to the edges to loosen whatsoever stuck bits, as good as thence turning them out onto a cooling rack to cool completely.
- While the cakes cool, you tin give the sack build the frosting.
For the Lemon Cream Cheese Frosting:
- In a large bowl using a handheld electrical mixer (or a stand upward upward mixer fitted amongst the paddle attachment) compaction the cream cheese as good as butter on medium-speed until low-cal as good as fluffy, most 3 minutes, scraping downwardly the sides of the bowl every bit needed. Reduce the speed to depression as good as gradually add together together inwards the confectioners' sugar. Add inwards lemon zest, lemon juice, lemon extract, as good as salt; compaction until combined. Increase the speed back to medium as good as mix until creamy, most two minutes. Add the sour cream as good as come upward near beating the frosting until actually low-cal as good as fluffy, most 2-3 minutes. If the frosting seems also thin, add together together a petty more than confectioners' sugar, starting amongst i tablespoon at a time; if the frosting seems to thick, add together together inwards a petty more than sour cream, starting i tablespoon at a time.
- When the cakes practise got completely cooled, solid i round down on a cake stand upward upward or large plate; spread the laissez passer on as good as sides evenly amongst frosting, as good as thence laissez passer on amongst the raspberry preserves. Don't worry if they mix together a little. Gently solid the other cake round down on laissez passer on of the frosted i as good as press downwardly actually lightly to seal them together. Place the semi-frosted cake inwards the fridge for twenty minutes, as good as thence come upward near frosting the cake, using a lean spatula, offset spatula, or whatever you practise got that industrial establish best, until the laissez passer on as good as sides of the cake are evenly frosted. Place the cake back inwards the fridge for another twenty minutes before decorating. I honey decorating this cake amongst fresh raspberries as good as lean lemon slices, but sense gratuitous to decorate according to your ain tastes.
- The frosted cake testament residuum fresh, covered as good as stored inwards the refrigerator, for 3 days. Simply direct it out of the fridge an lx minutes or two before serving thence it tin give the sack come upward upward to room temperature.
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