Go Back
–+ servings
Deliciously Rich Raspberry Lemon Cake Recipe with Cream Cheese Frosting

Indulge in This Deliciously Rich Raspberry Lemon Cake Recipe

Try this Deliciously Rich Raspberry Lemon Cake Recipe with Cream Cheese Frosting for a perfect summer dessert.
Print Pin
Course: Dessert
Cuisine: American
Keyword: baking recipe, Cream Cheese Frosting, Deliciously Rich Raspberry Lemon Cake, Lemon Cake, Raspberry Cake, Summer Dessert
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices
Calories: 350kcal

Equipment

  • 9-inch round cake pans
  • Mixing bowl
  • Whisk
  • Electric Mixer

Ingredients

For the Cake

  • 1 cup Unsalted Butter at room temperature
  • 1 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar
  • 2 tablespoons Lemon Zest
  • 1 teaspoon Lemon Extract optional
  • 1 teaspoon Vanilla Extract
  • 4 large Eggs at room temperature
  • 2 cups Cake Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Whole Milk
  • 1/2 cup Sour Cream
  • 1/4 cup Fresh Lemon Juice
  • 2 cups Fresh or Frozen Raspberries if frozen, do not thaw
  • 1/4 cup All-Purpose Flour to coat raspberries

For the Frosting

  • 8 ounces Cream Cheese at room temperature
  • 1/2 cup Unsalted Butter at room temperature
  • 2 cups Confectioners' Sugar
  • 1 tablespoon Additional Lemon Zest
  • 2 tablespoons Lemon Juice
  • 1/2 cup Raspberry Preserves for filling

For Decoration

  • 1 cup Lemon Slices for decoration
  • 1 cup Fresh Raspberries for decoration

Instructions

Baking the Cake

  • Preheat oven to 350°F (175°C) and prepare two 9-inch round cake pans by lining them with parchment paper and greasing with nonstick spray.
  • In a large mixing bowl, beat the unsalted butter, granulated sugar, light brown sugar, lemon zest, and both extracts until fluffy.
  • Gradually add eggs, one at a time, mixing well after each.
  • In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add to the wet mixture.
  • Fold in whole milk, sour cream, and fresh lemon juice.
  • Toss raspberries with all-purpose flour, then fold into the batter.
  • Divide the batter between prepared pans and bake for 35-40 minutes.
  • Let cakes cool in the pans for about 10 minutes before transferring to a wire rack.

Making the Frosting

  • In a clean bowl, beat cream cheese and unsalted butter until fluffy.
  • Gradually add confectioners' sugar, followed by lemon zest and juice, blending until smooth.

Assembling the Cake

  • Spread frosting on one cooled layer, add raspberry preserves, then top with the second layer and chill.
  • Frost the top and sides of the cake with remaining frosting and decorate with berries and lemon slices.

Notes

For an elegant touch, dust with powdered sugar before serving.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg