Elevate your dessert repertoire with this Lemon Cake, infused with a zesty lemon flavor and topped with a lusciously light raspberry swirl frosting. This cake offers a delightful balance of tart and sweet, with a moist crumb and a visually stunning topping.
Ingredients
For the Cake Batter:
- 1 cup plus 2 tablespoons (225g) granulated sugar
- 1 tablespoon lemon zest
- 1 ⅔ cups (235g) all-purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, room temperature
- ½ cup (120ml) sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) sunflower oil
- ¼ cup (56g) unsalted butter, melted
- ½ cup (120ml) milk, room temperature
For the Frosting:
- 1 cup (130g) fresh raspberries
- ¼ cup (50g) granulated sugar, divided
- ½ cup (125g) cold cream cheese
- 1 cup (237ml) cold heavy whipping cream
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9×13-inch pan with parchment paper.
- Rub sugar and lemon zest together in a large bowl. Sift in flour, baking powder, baking soda, and salt; whisk until blended.
- In another bowl, whisk eggs, sour cream, vanilla, oil, melted butter, and milk until smooth.
- Mix wet ingredients into dry until smooth, being careful not to over-mix.
- Pour batter into the pan and bake for 22-25 minutes. Cool completely on a rack.
- For the frosting, mash raspberries with half the sugar to form a purée.
- Beat cream cheese until smooth, then beat in a small amount of cream, adding more gradually until smooth. Whip to stiff peaks, then fold in remaining sugar, vanilla, and raspberry purée.
- Chill frosting for 20 minutes, spread over cake, and swirl in extra raspberry purée. Refrigerate before serving.
Cut into this heavenly cake, where the zing of lemon meets the sweetness of raspberries in every slice. It’s perfect for any occasion that calls for a special dessert. Share this delightful creation with friends and family, and for more tantalizing recipes, be sure to bookmark our site!
