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    Lemon Raspberry Cake

    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
    Lemon Raspberry Cake


    Instructions
    Read instructions >> Click Here

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