Ultrâ moist ând flâvorful Lemon Râspberry Câke!
Ingredients
- 1 cup (2 sticks or 8 ounces) unsâlted butter, ât room temperâture
- 1 ând 1/2 cups grânulâted sugâr
- 1/4 light brown sugâr, pâcked
- 1 tâblespoon lemon zest
- 1/2 teâspoon pure lemon extrâct (optionâl)
- 1 teâspoon vânillâ extrâct
- 4 lârge eggs, ât room temperâture
- 2 ând 1/2 cups câke flour
- 1 ând 1/2 teâspoons bâking powder
- 1/2 teâspoon bâking sodâ
- 1/2 teâspoon sâlt
- 1/2 cup whole milk
- 1/2 cup full-fât sour creâm
- 1/2 cup fresh squeezed lemon juice
- 2 ând 1/2 cups fresh or frozen râspberries, if using frozen, do not thâw first
- 2 tâblespoons âll-purpose flour
Lemon Creâm Cheese Frosting:
- 1 block (8 ounces) full-fât creâm cheese, â little softer thân room temperâture
- 10 tâblespoons unsâlted butter, â little softer thân room temperâture
- 4 cups confectioners' sugâr, more if needed
- 2 teâspoons fresh lemon zest
- 1 tâblespoon fresh lemon juice
- 1/4 teâspoon pure lemon extrâct (optionâl)
- 1/4 teâspoon sâlt
- 2 tâblespoons sour creâm
Gârnish:
- 1/2 cup râspberry preserves
- 1 lemon, thinly sliced
- 1 cup fresh râspberries
Instructions
- Preheât oven to 350 degrees (F). Cut out two 9-inch round segments of pârchment pâper to line your câke pâns with. Sprây eâch pân generously - sides ând bottom - with nonstick cooking sprây, then plâce the pârchment pâper cut out in the bottom of the pâns ând sprây âgâin. It's importânt to mâke sure every bit of pân ând pâper âre sprâyed so your câkes don't get stuck. Set pâns âside.
- Full instructions see bakerbynature.com
Lemon Raspberry Cake
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Oleh
Asrifood
