Recipes
Plan
Servings
8
(Original: 8)Cake Batter
- 1 cup unsalted butter, at room temperature
- 1.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 tablespoon lemon zest
- 0.5 teaspoon pure lemon extract
- 1 teaspoon vanilla extract
- 4 large egg, at room temperature
- 2.5 cup cake flour
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 0.5 cup full-fat sour cream
- 0.5 cup fresh squeezed lemon juice
- 2.5 cup fresh or frozen raspberry, (if using frozen, do not thaw)
- 2 tablespoon all-purpose flour
Frosting
- 8 ounce full-fat cream cheese, a little softer than room temperature (for frosting)
- 10 tablespoon unsalted butter, a little softer than room temperature (for frosting)
- 4 cup confectioners' sugar, more if needed (for frosting)
- 2 teaspoon fresh lemon zest, (for frosting)
- 1 tablespoon fresh lemon juice, (for frosting)
- 0.25 teaspoon pure lemon extract, (for frosting)
- 0.25 teaspoon salt, (for frosting)
- 2 tablespoon sour cream, (for frosting)
Garnish
- 0.5 cup raspberry preserve, (for garnish)
- 1 lemon, thinly sliced (for garnish)
- 1 cup fresh raspberry, (for garnish)
- Preheat oven to 350°F. Cut out 2 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 in the bottom of the pans and spray again. Set 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 (1 cup), granulated sugar (1 1/2 cups), packed light brown sugar (1/4 cup), lemon zest (1 tablespoon), lemon extract (1/2 teaspoon), and vanilla extract (1 teaspoon). Beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about . Add the eggs (4 large), one at a time, beating well after each addition.
- In a separate bowl, whisk together the cake flour (2 1/2 cups), baking powder (1 1/2 teaspoons), baking soda (1/2 teaspoon), and salt (1/2 teaspoon). Add the dry mixture to the wet ingredients and mix on low speed until just barely combined. Turn the mixer off, add the milk (1/2 cup), sour cream (1/2 cup), and lemon juice (1/2 cup), and fold in with a rubber spatula until just incorporated. Do not overmix.
- In a small bowl, gently toss the raspberries (2 1/2 cups) with the all-purpose flour (2 tablespoons). Fold the raspberries and any excess flour into the batter by hand using a rubber spatula until just combined.
- Divide the batter evenly among the prepared pans and bake for , or until the tops are firm and slightly golden, and a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for before gently running a knife around the edges to loosen, then turn them out onto a cooling rack to cool completely.
- To make the frosting: In a large bowl using an electric mixer, beat the cream cheese (8 ounces) and butter (10 tablespoons) on medium speed until light and fluffy, about . Reduce speed to low and gradually add the confectioners’ sugar (4 cups). Add the lemon zest (2 teaspoons), lemon juice (1 tablespoon), lemon extract (1/4 teaspoon), and salt (1/4 teaspoon), and beat until combined. Increase speed to medium and mix until creamy, about . Add the sour cream (2 tablespoons) and continue beating until light and fluffy, about . (If too thin, add more sugar; if too thick, add more sour cream, 1 tablespoon at a time).
- To assemble: When the cakes are completely cooled, place one round on a cake stand or plate. Spread the top and sides evenly with frosting, then top with the raspberry preserves (1/2 cup). Gently place the other cake round on top. Place the semi-frosted cake in the fridge for , then finish frosting the top and sides of the cake. Refrigerate for another before decorating.
- Decorate the cake with thin lemon slices (from 1 lemon) and fresh raspberries (1 cup). Store covered in the refrigerator for up to 3 days, and let come to room temperature for 1-2 hours before serving.