- Recipes
- >
- Farm House Lemon Raspberry Cake
Farm House Lemon Raspberry Cake
SKU:
$4.99
$4.99
Unavailable
per item
If you like lemons and raspberries you’re going to LOVE "Farm House Lemon Raspberry" Cake! This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese frosting. It’s the perfect lemon raspberry dessert for Mother’s Day or Easter brunch!
f you like lemons and raspberries you’re going to LOVE this Lemon Raspberry Cake! This raspberry cake is exploding with fresh lemon flavor and covered in tangy lemon cream cheese frosting. It’s the perfect lemon raspberry dessert for Mother’s Day or Easter brunch!
Tips and Tricks for Recipe Success:
Tips and Tricks for Recipe Success:
- This recipe calls for cake flour because it’s extra finely ground and gives our cake it’s silky soft texture. In most grocery stores you can find cake flour in the baking aisle, but if you can’t find it, don’t fret! Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
- You must toss the raspberries in all-purpose flour before adding them to the batter. This dusting of flour helps keep the berries afloat during the baking process, and ensure you won’t slice into a cake full of sunken berries.
- You may use fresh or frozen raspberries for this cake, but if you use frozen, don’t thaw them first.
- I used store bought raspberry preserves in this recipe, but feel free to use homemade if you’d like!
- Use fresh lemon juice and zest! You’ll want to zest the lemons first, then cut them in half and juice them. I suggest buying 6 or 7 large, heavy lemons so you have enough on hand.
- I list lemon extract as an optional ingredient. If you prefer a cake with light lemon flavor, I do not think it’s an essential ingredient. If you prefer a verylemony cake, I highly suggest adding the extract to both the lemon raspberry cake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. I promise I’m not getting paid a cent to say any of that; I just really love their lemon extract!
- I don’t recommend adding more raspberries than called for to the batter. Adding too many berries will weigh down the cake as it bakes, causing it to sink the middle and bake unevenly. You can add plenty of extra raspberries on top of the frosting 😉
- For best results make sure your butter, eggs, sour cream, and milk have all come to room temperature before you begin baking.
- When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry cake.
- For the frosting, you’ll want to make sure your butter and cream cheese are VERY soft before creaming it.
- If you’d like your cake to look exactly like mine does in these photos, simply top it with fresh raspberries and twisted lemon slices.
- Don’t let the Summer slip by without baking this moist and delicious lemon raspberry cake!