LEMON RASPBERRY CAKE

February 19, 2019
If you like lemons and raspberries you’re going to love this Lemon Raspberry Cake!

LEMON RASPBERRY CAKE
LEMON RASPBERRY CAKE

Closing week we had three straight days of loopy rain and that i barely left the residence. I happily generic the less than stellar weather as an possibility to nest. I dealt with myself to transport (two times!), curled up on the couch for a critical criminal Minds marathon, and baked till there was no sugar left within the pantry. It became at some stage in those shenanigans this Lemon Raspberry Cake got here to be.

I’ve been taking advantage of summer time berries in a first-rate way. each weekend you could locate me at our local farmer’s marketplace, swiping up as many cartons as i will bring. last weekend the raspberries appeared specially plump and adorable so I splurged and purchased 6 cartons!

LEMON RASPBERRY CAKE

Ingredients

  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 light brown sugar, packed
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup fresh squeezed lemon juice
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more 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
  • Garnish:
  • 1/2 cup raspberry preserves
  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries


Instructions

  1. Preheat oven to 350 stages (F). reduce out two 9-inch round segments of parchment paper to line your cake pans with. Spray every pan generously - aspects and backside - with nonstick cooking spray, then vicinity the parchment paper reduce out inside the bottom of the pans and spray once more. it is important to make certain every bit of pan and paper are sprayed so your desserts do not get stuck. Set pans aside.
  2. In a huge bowl the use of a hand held electric mixer (or in the bowl of a stand mixer outfitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium velocity, scraping down the sides of the bowl as needed, until mild and fluffy, about five minutes (don't skimp on time here!). upload inside the eggs, separately, beating well after each addition, and scraping down the edges of the bowl as wanted. Set aside.
  3. In a separate bowl, whisk collectively the cake flour, baking powder, baking soda and salt, blending well to flippantly combine the elements. upload the dry mixture into the wet ingredients and mix on low pace till everything is just slightly blended. You should nevertheless see a few lumps and dry streaks. flip mixer off. add within the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the combination, stirring until the whole lot is included, however being positive now not to overmix. Set apart.
  4. In every other bowl, lightly toss the raspberries with 2 tablespoons of all-reason flour. upload the raspberries, and any last flour, to the batter and fold in by using hand, the usage of a rubber spatula, till simply mixed. once more, make sure no longer to over mix! Over blending is very smooth to do, and could bring about a dry, dense cake.
  5. Divide the batter frivolously many of the prepared pans and bake for 35 to forty minutes, or until the tops are company and barely golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with some moist (but not wet) crumbs clinging to it.
  6. allow the desserts to chill within the pans for 10 minutes earlier than lightly strolling a knife around the edges to loosen any caught bits, then turning them out onto a cooling rack to chill absolutely.
  7. whilst the desserts cool, you may make the frosting.
  8. For the Lemon Cream Cheese Frosting:
  9. In a massive bowl using a hand held electric powered mixer (or a stand mixer geared up with the paddle attachment) beat the cream cheese and butter on medium-speed till mild and fluffy, approximately 3 minutes, scraping down the edges of the bowl as wished. lessen the velocity to low and progressively upload inside the confectioners' sugar. upload in lemon zest, lemon juice, lemon extract, and salt; beat till combined. increase the velocity again to medium and blend until creamy, about 2 minutes. upload the sour cream and continue beating the frosting until very mild and fluffy, approximately 2-3 minutes. If the frosting appears too skinny, upload a little more confectioners' sugar, beginning with one tablespoon at a time; if the frosting seems to thick, add in a touch greater sour cream, beginning one tablespoon at a time.
  10. while the desserts have absolutely cooled, region one spherical on a cake stand or massive plate; spread the top and facets lightly with frosting, then top with the raspberry preserves. don't worry if they mix collectively a touch. gently area the opposite cake spherical on top of the frosted one and press down very lightly to seal them collectively. location the semi-frosted cake in the fridge for 20 mins, then retain frosting the cake, using a thin spatula, offset spatula, or anything you have that works best, till the top and aspects of the cake are lightly frosted. location the cake lower back in the refrigerator for any other 20 mins earlier than redecorating. i like redecorating this cake with sparkling raspberries and thin lemon slices, but experience unfastened to beautify in step with your very own tastes.
  11. The frosted cake will live sparkling, included and stored in the refrigerator, for 3 days. simply take it out of the fridge an hour or  before serving so it can come to room temperature.
If you like lemons and raspberries you’re going to love this Lemon Raspberry Cake!

LEMON RASPBERRY CAKE
LEMON RASPBERRY CAKE

Closing week we had three straight days of loopy rain and that i barely left the residence. I happily generic the less than stellar weather as an possibility to nest. I dealt with myself to transport (two times!), curled up on the couch for a critical criminal Minds marathon, and baked till there was no sugar left within the pantry. It became at some stage in those shenanigans this Lemon Raspberry Cake got here to be.

I’ve been taking advantage of summer time berries in a first-rate way. each weekend you could locate me at our local farmer’s marketplace, swiping up as many cartons as i will bring. last weekend the raspberries appeared specially plump and adorable so I splurged and purchased 6 cartons!

LEMON RASPBERRY CAKE

Ingredients

  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 light brown sugar, packed
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup fresh squeezed lemon juice
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more 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
  • Garnish:
  • 1/2 cup raspberry preserves
  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries


Instructions

  1. Preheat oven to 350 stages (F). reduce out two 9-inch round segments of parchment paper to line your cake pans with. Spray every pan generously - aspects and backside - with nonstick cooking spray, then vicinity the parchment paper reduce out inside the bottom of the pans and spray once more. it is important to make certain every bit of pan and paper are sprayed so your desserts do not get stuck. Set pans aside.
  2. In a huge bowl the use of a hand held electric mixer (or in the bowl of a stand mixer outfitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium velocity, scraping down the sides of the bowl as needed, until mild and fluffy, about five minutes (don't skimp on time here!). upload inside the eggs, separately, beating well after each addition, and scraping down the edges of the bowl as wanted. Set aside.
  3. In a separate bowl, whisk collectively the cake flour, baking powder, baking soda and salt, blending well to flippantly combine the elements. upload the dry mixture into the wet ingredients and mix on low pace till everything is just slightly blended. You should nevertheless see a few lumps and dry streaks. flip mixer off. add within the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the combination, stirring until the whole lot is included, however being positive now not to overmix. Set apart.
  4. In every other bowl, lightly toss the raspberries with 2 tablespoons of all-reason flour. upload the raspberries, and any last flour, to the batter and fold in by using hand, the usage of a rubber spatula, till simply mixed. once more, make sure no longer to over mix! Over blending is very smooth to do, and could bring about a dry, dense cake.
  5. Divide the batter frivolously many of the prepared pans and bake for 35 to forty minutes, or until the tops are company and barely golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with some moist (but not wet) crumbs clinging to it.
  6. allow the desserts to chill within the pans for 10 minutes earlier than lightly strolling a knife around the edges to loosen any caught bits, then turning them out onto a cooling rack to chill absolutely.
  7. whilst the desserts cool, you may make the frosting.
  8. For the Lemon Cream Cheese Frosting:
  9. In a massive bowl using a hand held electric powered mixer (or a stand mixer geared up with the paddle attachment) beat the cream cheese and butter on medium-speed till mild and fluffy, approximately 3 minutes, scraping down the edges of the bowl as wished. lessen the velocity to low and progressively upload inside the confectioners' sugar. upload in lemon zest, lemon juice, lemon extract, and salt; beat till combined. increase the velocity again to medium and blend until creamy, about 2 minutes. upload the sour cream and continue beating the frosting until very mild and fluffy, approximately 2-3 minutes. If the frosting appears too skinny, upload a little more confectioners' sugar, beginning with one tablespoon at a time; if the frosting seems to thick, add in a touch greater sour cream, beginning one tablespoon at a time.
  10. while the desserts have absolutely cooled, region one spherical on a cake stand or massive plate; spread the top and facets lightly with frosting, then top with the raspberry preserves. don't worry if they mix collectively a touch. gently area the opposite cake spherical on top of the frosted one and press down very lightly to seal them collectively. location the semi-frosted cake in the fridge for 20 mins, then retain frosting the cake, using a thin spatula, offset spatula, or anything you have that works best, till the top and aspects of the cake are lightly frosted. location the cake lower back in the refrigerator for any other 20 mins earlier than redecorating. i like redecorating this cake with sparkling raspberries and thin lemon slices, but experience unfastened to beautify in step with your very own tastes.
  11. The frosted cake will live sparkling, included and stored in the refrigerator, for 3 days. simply take it out of the fridge an hour or  before serving so it can come to room temperature.
If you like lemons and raspberries you’re going to love this Lemon Raspberry Cake!

LEMON RASPBERRY CAKE
LEMON RASPBERRY CAKE

Closing week we had three straight days of loopy rain and that i barely left the residence. I happily generic the less than stellar weather as an possibility to nest. I dealt with myself to transport (two times!), curled up on the couch for a critical criminal Minds marathon, and baked till there was no sugar left within the pantry. It became at some stage in those shenanigans this Lemon Raspberry Cake got here to be.

I’ve been taking advantage of summer time berries in a first-rate way. each weekend you could locate me at our local farmer’s marketplace, swiping up as many cartons as i will bring. last weekend the raspberries appeared specially plump and adorable so I splurged and purchased 6 cartons!

LEMON RASPBERRY CAKE

Ingredients

  • 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1/4 light brown sugar, packed
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pure lemon extract (optional)
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 2 and 1/2 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup full-fat sour cream
  • 1/2 cup fresh squeezed lemon juice
  • 2 and 1/2 cups fresh or frozen raspberries, if using frozen, do not thaw first
  • 2 tablespoons all-purpose flour
  • Lemon Cream Cheese Frosting:
  • 1 block (8 ounces) full-fat cream cheese, a little softer than room temperature
  • 10 tablespoons unsalted butter, a little softer than room temperature
  • 4 cups confectioners' sugar, more 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
  • Garnish:
  • 1/2 cup raspberry preserves
  • 1 lemon, thinly sliced
  • 1 cup fresh raspberries


Instructions

  1. Preheat oven to 350 stages (F). reduce out two 9-inch round segments of parchment paper to line your cake pans with. Spray every pan generously - aspects and backside - with nonstick cooking spray, then vicinity the parchment paper reduce out inside the bottom of the pans and spray once more. it is important to make certain every bit of pan and paper are sprayed so your desserts do not get stuck. Set pans aside.
  2. In a huge bowl the use of a hand held electric mixer (or in the bowl of a stand mixer outfitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium velocity, scraping down the sides of the bowl as needed, until mild and fluffy, about five minutes (don't skimp on time here!). upload inside the eggs, separately, beating well after each addition, and scraping down the edges of the bowl as wanted. Set aside.
  3. In a separate bowl, whisk collectively the cake flour, baking powder, baking soda and salt, blending well to flippantly combine the elements. upload the dry mixture into the wet ingredients and mix on low pace till everything is just slightly blended. You should nevertheless see a few lumps and dry streaks. flip mixer off. add within the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the combination, stirring until the whole lot is included, however being positive now not to overmix. Set apart.
  4. In every other bowl, lightly toss the raspberries with 2 tablespoons of all-reason flour. upload the raspberries, and any last flour, to the batter and fold in by using hand, the usage of a rubber spatula, till simply mixed. once more, make sure no longer to over mix! Over blending is very smooth to do, and could bring about a dry, dense cake.
  5. Divide the batter frivolously many of the prepared pans and bake for 35 to forty minutes, or until the tops are company and barely golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with some moist (but not wet) crumbs clinging to it.
  6. allow the desserts to chill within the pans for 10 minutes earlier than lightly strolling a knife around the edges to loosen any caught bits, then turning them out onto a cooling rack to chill absolutely.
  7. whilst the desserts cool, you may make the frosting.
  8. For the Lemon Cream Cheese Frosting:
  9. In a massive bowl using a hand held electric powered mixer (or a stand mixer geared up with the paddle attachment) beat the cream cheese and butter on medium-speed till mild and fluffy, approximately 3 minutes, scraping down the edges of the bowl as wished. lessen the velocity to low and progressively upload inside the confectioners' sugar. upload in lemon zest, lemon juice, lemon extract, and salt; beat till combined. increase the velocity again to medium and blend until creamy, about 2 minutes. upload the sour cream and continue beating the frosting until very mild and fluffy, approximately 2-3 minutes. If the frosting appears too skinny, upload a little more confectioners' sugar, beginning with one tablespoon at a time; if the frosting seems to thick, add in a touch greater sour cream, beginning one tablespoon at a time.
  10. while the desserts have absolutely cooled, region one spherical on a cake stand or massive plate; spread the top and facets lightly with frosting, then top with the raspberry preserves. don't worry if they mix collectively a touch. gently area the opposite cake spherical on top of the frosted one and press down very lightly to seal them collectively. location the semi-frosted cake in the fridge for 20 mins, then retain frosting the cake, using a thin spatula, offset spatula, or anything you have that works best, till the top and aspects of the cake are lightly frosted. location the cake lower back in the refrigerator for any other 20 mins earlier than redecorating. i like redecorating this cake with sparkling raspberries and thin lemon slices, but experience unfastened to beautify in step with your very own tastes.
  11. The frosted cake will live sparkling, included and stored in the refrigerator, for 3 days. simply take it out of the fridge an hour or  before serving so it can come to room temperature.

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