Lemon Raspberry Cake

bakerbynature.com

Jennie R Tipton

1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature

1 and ½ cups granulated sugar

¼ light brown sugar, packed

1 tablespoon lemon zest

½ teaspoon pure lemon extract (optional)

1 teaspoon vanilla extract

4 large eggs, at room temperature

2 and ½ cups cake flour

1 and ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup whole milk

½ cup full-fat sour cream

½ cup fresh squeezed lemon juice

2 and ½ cups fresh or frozen raspberries, if using frozen, do not thaw first

2 tablespoons all-purpose flour

subheading: 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

¼ teaspoon pure lemon extract (optional)

¼ teaspoon salt

2 tablespoons sour cream

subheading: Garnish:

½ cup raspberry preserves

1 lemon, thinly sliced

1 cup fresh raspberries

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