Lemon Raspberry Cake Recipe

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Lemon Raspberry Cake Recipe

prep xx minscook xl minstotal lx mins
Ultra moist too flavorful Lemon Raspberry Cake!
Ingredients
• 1 loving cup (2 sticks or viii ounces) unsalted butter, at room temperature
• 1 too 1/2 cups granulated sugar
• 1/4 low-cal brownish sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 big eggs, at room temperature
• 2 too 1/2 cups cake flour
• 1 too 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 loving cup whole milk
• 1/2 loving cup full-fat sour cream
• 1/2 loving cup fresh squeezed lemon juice
• 2 too 1/2 cups fresh or frozen raspberries, if using frozen, practise non thaw first
• 2 tablespoons all-purpose flour
Lemon Cream Cheese Frosting:
• 1 block (8 ounces) full-fat cream cheese, a footling softer than room temperature
• 10 tablespoons unsalted butter, a footling softer than room temperature
• 4 cups confectioners’ sugar, to a greater extent 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
Garnish:
• 1/2 loving cup raspberry preserves
• 1 lemon, thinly sliced
• 1 loving cup fresh raspberries
Instructions
• Preheat oven to 350 degrees (F). Cut out ii 9-inch circular segments of parchment newspaper to draw of piece of occupation your cake pans with. Spray each pan generously – sides too bottom – alongside nonstick cooking spray, hence home the parchment newspaper cutting out inward the bottom of the pans too spray again. It’s of import to brand certain every fleck of pan too newspaper are sprayed hence your cakes don’t acquire stuck. Set pans aside.
• In a big bowl using a handheld electrical mixer (or inward the bowl of a stand upward mixer fitted alongside the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, too vanilla extract; shell on medium speed, scraping downward the sides of the bowl equally needed, until low-cal too fluffy, well-nigh v minutes (don’t skimp on fourth dimension here!). Add inward the eggs, i at a time, beating good afterwards each addition, too scraping downward the sides of the bowl equally needed. Set aside.
• In a assort bowl, whisk together the cake flour, baking powder, baking soda too salt, mixing good to evenly combine the ingredients. Add the dry out mixture into the moisture ingredients too mix on depression speed until everything is only barely combined. You should nonetheless encounter some lumps too dry out streaks. Turn mixer off. Add inward the milk, sour cream, too lemon juice; employment a condom spatula to crimp the ingredients into the mixture, stirring until everything is incorporated, but beingness certain non to overmix. Set aside.
• In some other bowl, gently toss the raspberries alongside 2 tablespoons of all-purpose flour. Add the raspberries, too whatever remaining flour, to the batter too crimp inward past hand, using a condom spatula, until only combined. Again, live certain non to over mix! Over mixing is real slow to do, too volition event inward a dry, dense cake.
• Divide the batter evenly amid the prepared pans too bake for 35 to xl minutes, or until the tops are house too slightly golden, too a cake tester (or toothpick) inserted inward the heart comes out clean, or alongside a few moist (but non wet) crumbs clinging to it.
• Allow the cakes to cool inward the pans for x minutes earlier gently running a knife around the edges to loosen whatever stuck bits, hence turning them out onto a cooling rack to cool completely.
• While the cakes cool, yous tin brand the frosting.
For the Lemon Cream Cheese Frosting:
• In a big bowl using a handheld electrical mixer (or a stand upward mixer fitted alongside the paddle attachment) shell the cream cheese too butter on medium-speed until low-cal too fluffy, well-nigh three minutes, scraping downward the sides of the bowl equally needed. Reduce the speed to depression too gradually add together inward the confectioners’ sugar. Add inward lemon zest, lemon juice, lemon extract, too salt; shell until combined. Increase the speed dorsum to medium too mix until creamy, well-nigh 2 minutes. Add the sour cream too live along beating the frosting until real low-cal too fluffy, well-nigh 2-3 minutes. If the frosting seems besides thin, add together a footling to a greater extent than confectioners’ sugar, starting alongside i tablespoon at a time; if the frosting seems to thick, add together inward a footling to a greater extent than sour cream, starting i tablespoon at a time.
• When the cakes induce got completely cooled, home i circular on a cake stand upward or big plate; spread the pinnacle too sides evenly alongside frosting, hence pinnacle alongside the raspberry preserves. Don’t worry if they mix together a little. Gently home the other cake circular on pinnacle of the frosted i too press downward real lightly to seal them together. Place the semi-frosted cake inward the fridge for xx minutes, hence live along frosting the cake, using a sparse spatula, offset spatula, or whatever yous induce got that plant best, until the pinnacle too sides of the cake are evenly frosted. Place the cake dorsum inward the fridge for some other xx minutes earlier decorating. I beloved decorating this cake alongside fresh raspberries too sparse lemon slices, but experience gratis to decorate according to your ain tastes.
• The frosted cake volition remain fresh, covered too stored inward the refrigerator, for three days. Simply induce got it out of the fridge an lx minutes or ii earlier serving hence it tin come upward to room temperature.