Lemon Raspberry Cake
Ingredients
Cake:
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shortening, for greasing cake pans
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1 cup salted butter, softened
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1 1/2 cups granulated sugar
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1 tablespoon lemon zest
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2 tablespoons fresh lemon juice, divided
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4 large eggs
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2 cups All-Purpose flour, plus more for dusting cake pans
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1 1/2 teaspoon baking powder
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1/2 teaspoon salt
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8 ounces sour cream
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1 1/2 cups fresh raspberries, more for garnishing the cake
Frosting:​
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1/2 cup fresh raspberries
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8 ounces cream cheese, softened
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12 tablespoons granulated sugar, divided
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2 cups heavy whipping cream
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1 tablespoon fresh lemon juice
Cake Assembly:
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Place 1 cake layer on cake stand; spread with some of the frosting with 1/2-inch depth. Cover frosted layered cake with 1 1/2 cups raspberries, flat sides down, leaving 1/2 border. Spread some frosting over raspberry layer to a depth of 1/2-inch.
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Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Decorate with whole fresh raspberries.
Directions
Cake:
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Preheat oven to 350 degrees; grease and flour 2(8-inch) round cake pans.
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In an electric mixer, beat butter on medium speed about 1 minute until creamy. Gradually add sugar beating until light and fluffy, about 3-4 minutes. Beat in lemon zest and add eggs, 1 at a time, beating after each addition.
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In a medium bowl, whisk together flour, baking powder and salt. Add flour mixture to butter mixture alternating with sour cream, beginning and ending with flour mixture. Beat batter on low speed after each addition; beat in lemon juice. Divide batter evenly into prepared cake pans; spread batter evenly.
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Bake 22-26 minutes or until inserted toothpick comes out clean. Let cake cool on wire rack 10 minutes. Remove cake from pans and let cool completely on wire racks for an hour.
Frosting:
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Process 1/2 cup fresh raspberries in blender until smooth. Place a fine mesh strainer over a bowl; pour pureed berries into strainer and press berries through using back of spoon so the juices will fall in the bowl. Set juice aside and discard solids.
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Beat cream cheese and 6 tablespoons of sugar in mixer on medium speed until smooth, about 2 minutes. Add 2 tablespoons raspberry juice and mix until well combined.
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Beat whipping cream and lemon juice on medium speed in mixer using whisk attachment. Beat until foamy, about 30 seconds. Increase speed to medium-high; add remaining 6 tablespoons of sugar beating until stiff peaks forms, about 5 minutes. Fold half of whipping cream mixture into cream cheese mixture. Fold in remaining whipping cream mixture.
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