Lemon Raspberry Cake

Last week we had 3 straight days of crazy rain and I barely left the house. I happily accepted the less than stellar weather as an opportunity to nest. I treated myself to delivery (twice!), curled up on the couch for a seriousCriminal Minds marathon, and baked until there was no sugar left in the pantry. It was during these shenanigans this Lemon Raspberry Cake came to be.

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

• Preheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
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full recipe : bakerbynature.com

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