Lemon Raspberry Cake

If you like lemons and raspberries you’re going to LOVE this Lemon Raspberry Cake! Moist, loaded with lemon flavor, and bursting with raspberries. It’s perfect for Mother’s Day or Easter brunch!

Lemon Raspberry Cake

Ingredients
  1. 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  2. 1 and 1/2 cups granulated sugar
  3. 1/4 light brown sugar, packed
  4. 1 tablespoon lemon zest
  5. 1/2 teaspoon pure lemon extract (optional)
  6. 1 teaspoon vanilla extract
  7. 4 large eggs, at room temperature
  8. 2 and 1/2 cups cake flour
  9. 1 and 1/2 teaspoons baking powder
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/2 cup whole milk
  13. 1/2 cup full-fat sour cream
  14. 1/2 cup fresh squeezed lemon juice
  15. 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  16. 2 tablespoons all-purpose flour

Lemon Cream Cheese Frosting:
  1. 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  2. 10 tablespoons unsalted butter, a little softer than room temperature
  3. 4 cups confectioners' sugar, more if needed
  4. 2 teaspoons fresh lemon zest
  5. 1 tablespoon fresh lemon juice
  6. 1/4 teaspoon pure lemon extract (optional)
  7. 1/4 teaspoon salt
  8. 2 tablespoons sour cream

Garnish:
  1. 1/2 cup raspberry preserves
  2. 1 lemon, thinly sliced
  3. 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.