Lemon Raspberry Cake
User Reviews
5
6 reviews
Excellent
Lemon Raspberry Cake
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You're looking for a cake that's light, refreshing, and perfect for any occasion? This Lemon Raspberry Cake is made with the best ingredients. It's moist, fluffy, and has just the right amount of tartness to balance out all that sweetness.
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Ingredients
- 2 cups all-purpose flour + 2 tbsp flour to coat raspberries
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 3 egg large
- 1 cup sour cream
- ¾ cup vegetable oil or canola oil
- 1/3 cup lemon juice
- 1 tbsp lemon zest about one lemon
- 2 cups raspberries fresh
Lemon Cream Cheese Frosting:
- ½ cup butter unsalted, room temperature, one stick
- 8 ounces cream cheese room temperature
- 4 ½ cups powdered sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ cup raspberry preserves seedless; or jam
Optional Garnish:
- lemon slices
- raspberries fresh
Instructions
- Preheat the oven to 350 degrees. Prepare two- 8-inch cake pans by coating with butter and a light dusting of flour, or with round parchment paper liners on the bottom and the inside edges buttered and coated with flour. Set pans aside until ready.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the eggs, sour cream, oil, lemon juice, and lemon zest. Use a wooden spoon or spatula and stir together the ingredients until it is well combined, smooth, and creamy.
- In a small bowl, coat the raspberries with a light dusting of flour. Add the coated raspberries to the batter, and gently stir them until they are evenly distributed into the cake batter.
- Evenly divide the batter and pour into the prepared cake pans. Bake cakes for about 28-32 minutes. Cakes will be done when they have a light spring on top when touched.
Frosting Directions
- In a large bowl, combine the butter and cream cheese until it is smooth and creamy without any lumps. Add in the powdered sugar, lemon juice, and lemon zest. Continue to mix on medium to high speed until all of the ingredients are well combined.
To Assemble the cake:
- Once the cakes have cooled, trim any domes or tops of the cakes as necessary. Place one cake on a cake stand and frost. Add the raspberry preserves and spread over the frosting layer.
- Add the second cake, bottom side up, and continue frosting the entire cake. Chill the entire cake for at least 30 minutes before serving.
- Garnish with lemon slices and raspberries
Notes
- Fresh or bottled lemon juice can be used.
- Seedless raspberry preserves keep unwanted seeds out of the frosting.
- Cream cheese and butter for the frosting need to be room temperature, otherwise, you may have small chunks in the frosting.
Nutrition Information
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Calories
222kcal
(11%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.1g
(5%)
Cholesterol
29mg
(10%)
Sodium
95mg
(4%)
Potassium
52mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
207IU
(4%)
Vitamin C
3mg
(3%)
Calcium
22mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 36Depending on Size
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 95mg | 4% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 22mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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