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Ingredients
Scale
- 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
- 1 and 1/2 cups granulated sugar
- 1/4 cup 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 (for tossing raspberries)
- 1 block (8 ounces) full-fat cream cheese, softened
- 10 tablespoons unsalted butter, softened
- 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
- 1/2 cup raspberry preserves
- 1 lemon, thinly sliced (for decoration)
- 1 cup fresh raspberries (for decoration)
Instructions
- Preheat the oven to 350°F and prepare two 9-inch round cake pans with parchment paper and nonstick spray.
- Cream the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Whisk together the cake flour, baking powder, baking soda, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the milk, sour cream, and lemon juice for moisture.
- Toss raspberries in all-purpose flour and fold them into the batter.
- Divide the batter between prepared pans and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to a wire rack.
- For the frosting, beat cream cheese and butter until light and fluffy, then gradually add the confectioners' sugar and flavorings.
- Layer the cakes with frosting and raspberry preserves, then frost the entire cake.
- Chill and decorate with fresh raspberries and lemon slices.
Notes
Measure ingredients accurately for the best texture.
Avoid overmixing the batter to keep the cake light and fluffy.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 45
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 2
- Protein: 5
- Cholesterol: 60