For the cake:
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
4 large eggs
Zest and juice of 2 lemons
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup sour cream
For the raspberry filling:
1 cup fresh or frozen raspberries
1/4 cup sugar
1 tablespoon cornstarch
For the lemon buttercream frosting:
1 1/2 cups (3 sticks) unsalted butter, softened
3 cups powdered sugar
2 teaspoons lemon zest
1/4 cup lemon juice
1/4 cup heavy cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the sour cream.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
To make the raspberry filling, combine the raspberries, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the berries are thickened and the sauce is bubbly. Let cool completely.
To make the lemon buttercream frosting, cream together the butter and powdered sugar until light and fluffy. Beat in the lemon zest, lemon juice, and heavy cream until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread the raspberry filling evenly over the top. Top with the second cake layer.
Frost the top and sides of the cake with the lemon buttercream frosting.
Garnish with fresh raspberries, if desired.
Slice and serve.
For a more intense lemon flavor, add 1 tablespoon of limoncello to the batter.
If you don't have fresh raspberries, you can use frozen raspberries. Just be sure to thaw them completely and drain off any excess liquid before using.
To make the frosting even smoother, sift the powdered sugar before using.
If you don't have heavy cream, you can use milk instead. However, the frosting will not be as thick and creamy.
Lemon Poppy Seed Cake: Add 1/4 cup poppy seeds to the batter for a nutty flavor and texture.
Lemon Raspberry Cake with White Chocolate Ganache: For a richer frosting, make a white chocolate ganache by heating 1 cup heavy cream until just simmering, then pouring it over 12 ounces white chocolate chips. Let sit for a few minutes, then stir until smooth.
Lemon Raspberry Cake with Cream Cheese Frosting: For a tangy frosting, make a cream cheese frosting by beating together 1 cup (2 sticks) unsalted butter, softened, 8 ounces cream cheese, softened, 3 cups powdered sugar, and 1 teaspoon vanilla extract.
Lemon Raspberry Layer Cake: For a more impressive presentation, make a three-layer cake by baking the batter in three 9-inch round cake pans.
Lemon Raspberry Cupcakes: For individual servings, make cupcakes by baking the batter in muffin tins.
Lemons are a good source of vitamin C, an antioxidant that helps boost the immune system.
Raspberries are a good source of fiber, which helps keep the digestive system healthy.
Butter is a good source of vitamin A, which is important for vision and skin health.
Eggs are a good source of protein, which is important for building and maintaining strong muscles.
Cake flour is a lower-protein flour than all-purpose flour, which results in a softer and more tender cake.
Sour cream adds moisture and tanginess to the cake.
Heavy cream adds richness and creaminess to the frosting.
Powdered sugar is a type of sugar that is finely ground, which makes it easy to blend into frostings and other desserts.
Vanilla extract adds a subtle flavor to the frosting.
A serving of lemon raspberry cake (approximately 1/8 of a cake) contains approximately:
- Calories: 300
- Fat: 15 grams
- Cholesterol: 50 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 35 grams
- Sugar: 20 grams
- Fiber: 2 grams
- Protein: 3 grams
- Vitamin C: 15% of the Daily Value (DV)
- Vitamin A: 10% of the DV
- Calcium: 5% of the DV
- Iron: 5% of the DV
Please note that these are just estimates and the actual nutrition value of your cake will vary depending on the ingredients and preparation methods you use.
Enjoy! 😋😋
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