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