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 the oven to 350°F. Cut two 9-inch round segments of parchment paper to line your cake pans. Generously spray each pan – sides and bottom – with nonstick cooking spray, then place the parchment paper in the bottom of the pans and spray again to ensure no sticking. Set the pans aside.
In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment), blend together the butter, both sugars, lemon zest, lemon extract, and vanilla extract until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Fold in the milk, sour cream, and lemon juice until incorporated, being careful not to overmix. Gently toss the raspberries with flour and fold into the batter. Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes until the tops are firm and golden.
Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack. Meanwhile, prepare the frosting. In a large bowl, beat together cream cheese and butter until fluffy. Gradually add confectioners’ sugar, lemon zest, lemon juice, lemon extract, and salt until combined. Mix in sour cream until light and fluffy.
Once the cakes have cooled completely, place one layer on a cake stand and spread with frosting, then raspberry preserves. Top with the second cake layer and refrigerate for 20 minutes. Finish frosting the cake and decorate as desired. Store the frosted cake in the refrigerator for up to 3 days, allowing it to come to room temperature before serving.