If you lot like lemons as good as raspberries you’re going to dearest this Lemon Raspberry Cake! This raspberry cake is exploding with fresh lemon flavour as good as covered inwards tangy lemon cream cheese frosting. It’s the perfect lemon raspberry dessert for Mother’s Day or Easter brunch!
Unalterable calendar calendar week we had 3 erect days of weirdo downfall as good as I hardly larboard the business. I gayly accepted the fewer than stellar defy as an conduct a opportunity to nest. I treated myself to conveying (twice!), curly upward on the couch for a overserious Offender Minds marathon, as good as burnt until at that topographic betoken was no dulcorate faction inwards the storeroom. It was during these shenanigans this Artifact Raspberry Cake came to be.
I've been attractive plus of Summer berries inwards a starring way. Every weekend you lot tin forcefulness out regain me at our local farmer's activity, swiping upward as numerous cartons as I tin forcefulness out persuade. Parthian weekend the raspberries looked specially conduct as good as lovely thence I splurged as good as bought one-half dozen cartons!!!
INGREDIENTS :
- 1 as good as 1/2 cups granulated sugar
- 1/4 low-cal brownish sugar, packed
- 1 tablespoon lemon zest
- 2 as good as 1/2 cups cake flour
- 1/2 teaspoon pure lemon extract (optional)
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- 1 as good as 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 loving loving cup whole milk
- 1/2 loving loving cup full-fat sour cream
- 1/2 loving loving cup fresh squeezed lemon juice
- 2 as good as 1/2 cups fresh or frozen raspberries, if using frozen, practice non thaw first
- 2 tablespoons all-purpose flour
- 1 loving loving cup (2 sticks or 8 ounces) unsalted butter, at room temperature
Lemon Cream Cheese Frosting:
- 4 cups confectioners' sugar, more 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
- 10 tablespoons unsalted butter, a niggling softer than room temperature
- 1 block (8 ounces) full-fat cream cheese, a niggling softer than room temperature
Garnish:
- 1 lemon, thinly sliced
- 1 loving loving cup fresh raspberries
- 1/2 loving loving cup raspberry preserves
INSTRUCTIONS :
- Preheat oven to 350 degrees (F). Cut out two 9-inch round down segments of parchment paper to describe your cake pans with. Spray each pan generously - sides as good as bottom - with nonstick cooking spray, as good as thence job solid the parchment paper cutting out inwards the bottom of the pans as good as spray again. It's significant to build sure as shooting every fleck of pan as good as paper are sprayed thence your cakes don't acquire stuck. Set pans aside.
- In a large bowl using a handheld electrical mixer (or inwards the bowl of a stand upwards upward mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, as good as vanilla extract; compaction on medium speed, scraping downwardly the sides of the bowl as needed, until low-cal as good as fluffy, most v minutes (don't skimp on 4th dimension here!). Add inwards the eggs, i at a time, beating proficient later each addition, as good as scraping downwardly the sides of the bowl as needed. Set aside.
- In a split upwards bowl, whisk together the cake flour, baking powder, baking soda as good as salt, mixing proficient to evenly combine the ingredients. Add the dry out out mixture into the wet ingredients as good as mix on depression speed until everything is exclusively barely combined. You should fifty-fifty thence run across roughly lumps as good as dry out out streaks. Turn mixer off. Add inwards the milk, sour cream, as good as lemon juice; move a rubber spatula to plication the ingredients into the mixture, stirring until everything is incorporated, but being sure as shooting non to overmix. Set aside.
- In another bowl, gently toss the raspberries with two tablespoons of all-purpose flour. Add the raspberries, as good as whatsoever remaining flour, to the batter as good as plication inwards by times hand, using a rubber spatula, until exclusively combined. Again, alive on sure as shooting non to over mix! Over mixing is actually boring to do, as good as testament reveal inwards a dry, dense cake.
- Divide the batter evenly amidst the prepared pans as good as bake for 35 to xl minutes, or until the tops are home as good as slightly golden, as good as a cake tester (or toothpick) inserted inwards the middle comes out clean, or with a few moist (but non wet) crumbs clinging to it.
- Allow the cakes to cool inwards the pans for x minutes before gently running a knife roughly the edges to loosen whatsoever stuck bits, as good as thence turning them out onto a cooling rack to cool completely.
- While the cakes cool, you lot tin forcefulness out build the frosting.
For the Lemon Cream Cheese Frosting:
- In a large bowl using a handheld electrical mixer (or a stand upwards upward mixer fitted with the paddle attachment) compaction the cream cheese as good as butter on medium-speed until low-cal as good as fluffy, most 3 minutes, scraping downwardly the sides of the bowl as needed. Reduce the speed to depression as good as gradually add together together inwards the confectioners' sugar. Add inwards lemon zest, lemon juice, lemon extract, as good as salt; compaction until combined. Increase the speed back to medium as good as mix until creamy, most two minutes. Add the sour cream as good as come upwards near beating the frosting until actually low-cal as good as fluffy, most 2-3 minutes. If the frosting seems also thin, add together together a niggling more than confectioners' sugar, starting with i tablespoon at a time; if the frosting seems to thick, add together together inwards a niggling more than sour cream, starting i tablespoon at a time.
- When the cakes practice got completely cooled, job solid i round down on a cake stand upwards upward or large plate; spread the laissez passer on as good as sides evenly with frosting, as good as thence laissez passer on with the raspberry preserves. Don't worry if they mix together a little. Gently job solid the other cake round down on laissez passer on of the frosted i as good as press downwardly actually lightly to seal them together. Place the semi-frosted cake inwards the fridge for twenty minutes, as good as thence come upwards near frosting the cake, using a lean spatula, offset spatula, or whatever you lot practice got that industrial constitute best, until the laissez passer on as good as sides of the cake are evenly frosted. Place the cake back inwards the fridge for another twenty minutes before decorating. I dearest decorating this cake with fresh raspberries as good as lean lemon slices, but sense gratis to decorate according to your ain tastes.
- The frosted cake testament residue fresh, covered as good as stored inwards the refrigerator, for 3 days. Simply guide it out of the fridge an lx minutes or two before serving thence it tin forcefulness out come upwards upward to room temperature.
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