Lemon Raspberry Cake

Recipe From: Laura

My ode to spring is this sweet, delicate, euphoric Raspberry Lemon Cake, infused with a lemony explosion of dreamy goodness, pops of juicy raspberries dancing throughout each lovely layer--ever so moist, smitten by a decedent raspberry filling, blissful lemon frosting to go atop the cake which boasts of a tangy cream cheese mixture, balanced with a sweet mellow butter, blended in with a soft powdery sugar, while tarty flecks of lemon zest complete the dream for a perfect lemony frosting-- the kind you eat all by itself!  But keep going…Top this beautiful cake with clusters of lemon wedges, sprinkles of lemon zest & fresh berries for a celebration to the start of a beautiful springtime!  I could keep waxing poetic, but it doesn’t do justice to how AMAZING this cake tastes!!  It was actually Brooklyn that made this all by herself the other day! We got to reap the rewards of her long, hard work to which she says it’s totally worth it.  We all love it that much so she's making it right now for the second time!  Come on ova for a piece!  

* Be sure to bring all cold ingredients to room temperature* 

  Recipe found on bakerbynature.com

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 only,*see notes below*& spoon measure, don't dip/level your m.cup in the flour*

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup whole milk, room temperature

1/2 cup full-fat sour cream, room temperature

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

(can be halved & still plenty for both cakes)

1 block (8 oz) 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

1/2-3/4 cup fresh or frozen raspberries

1 lemon, thinly sliced

1 cup fresh raspberries

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.

In a large bowl using a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), combine the butter, both sugars, lemon zest, lemon extract, and vanilla extract; beat on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, about 5 minutes (don't skimp on time here!). Add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as needed. Set aside.

In a separate bowl, whisk together the cake flour, baking powder, baking soda and salt, mixing well to evenly combine the ingredients. Add the dry mixture into the wet ingredients and mix on low speed until everything is just barely combined. You should still see some lumps and dry streaks. Turn mixer off. Add in the milk, sour cream, and lemon juice; use a rubber spatula to fold the ingredients into the mixture, stirring until everything is incorporated, but being sure not to over mix. Set aside.

In another bowl, gently toss the raspberries with 2 tablespoons of all-purpose flour. Add the raspberries, and any remaining flour, to the batter and fold in by hand, using a rubber spatula, until just combined. Again, be sure not to over mix! Over mixing is very easy to do, and will result in a dry, dense cake.

Divide the batter evenly among the prepared pans and bake for 35 to 40 minutes, or until the tops are firm and slightly golden, and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it.

Allow the cakes to cool in the pans for 10 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely.

While the cakes cool, you can make the frosting. The frosting recipe makes a lot!  You could easily half the frosting recipe and its plenty for both cakes!

For the Lemon Cream Cheese Frosting:

In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the cream cheese and butter on medium-speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Reduce the speed to low and gradually add in the confectioners' sugar. Add in lemon zest, lemon juice, lemon extract, and salt; beat until combined. Increase the speed back to medium and mix until creamy, about 2 minutes. Add the sour cream and continue beating the frosting until very light and fluffy, about 2-3 minutes. If the frosting seems too thin, add a little more confectioners' sugar, starting with one tablespoon at a time; if the frosting seems to thick, add in a little more sour cream, starting one tablespoon at a time.

When the cakes have completely cooled (may help to freeze the cake, then frost for even,smooth frosting throughout) place one round on large plate; spread top & sides evenly w/ frosting, then top with the rasp. preserves, then sprinkle 1/2-3/4 c. raspberries. Don't worry if they mix together a little. Gently place the other cake round on top of the frosted one and press down very lightly to seal them together. Place the semi-frosted cake in the fridge for 20 minutes, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Place the cake back in the fridge for another 20 minutes before decorating. I love decorating this cake with fresh raspberries and thin lemon slices, but feel free to decorate according to your own tastes.

The frosted cake will stay fresh, covered and stored in the refrigerator, for 3 days. Simply take it out of the fridge an hour or two before serving so it can come to room temperature.

***  This recipe calls for cake flour because it’s extra finely ground and gives the cake it’s silky soft texture. You can find cake flour in the baking aisle, but if you can’t find it, don’t fret! Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.  So for this recipe, you would remove 5 TBSP flour then add 5 TBSP cornstarch.

***There is quite a difference in the amount of flour you get when you take a spoon the flour, spoon by spoon into measuring cup, level off  VS. scooping the measuring cup right into the flour***      For this recipe, spoon your flour into the measuring cup, then level off.