Happy birthday to me! I’m 32 years old today, and also happen to be 32 weeks pregnant this week with baby #4. Layer cakes are a lot of work to test, perfect, and photograph. But I like the tradition of posting a new cake recipe on my birthday. Last year I shared this Neapolitan layer cake, and this year I bring you raspberry lemon cake! Normally on my birthday I want a chocolate dessert, but this cake is so summery it’s perfect for my summer birthday. This cake is also great for any spring or summer occasion, and I think it’ll be my go-to for Easter or Mother’s Day.
I’m only two years into my 30’s, but so far they have been a great decade. My 20’s were filled with lots of changes: graduating college, five years in the Army, a deployment to Afghanistan, marriage, our first two kids, moving to and making a forever home in Washington state. They’ve all been great and welcome changes, but lot of changes nonetheless. Juliette was born a few months after I turned 30 and this fourth sweet baby is due in just eight weeks. Even though parenthood is an ongoing adventure, I think my 30’s will feel more settled with fewer major life choices, and enjoying the life that the previous decade has built.
This raspberry lemon cake is perfect for any summer birthday. Filled with juicy raspberries and tart lemon flavor, it takes a bit of patience to make like all cakes do, but it’s absolutely worth it. Top the whole thing with a lemon cream cheese frosting and you have a delicious dessert that’s great for any occasion. If you’re new to baking cakes from scratch, this is a great recipe to start with.
I hope you find an occasion to make this cake for soon! As for me, I’ll be spending the day at the beach with the kids, having takeout sushi for dinner, and enjoying cake!
- ½ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 eggs
- 2 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 tbsp. lemon zest
- 1 cup sour cream
- 2 tbsp. lemon juice
- 2½ cups cake flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 2 cups fresh raspberries
- 2 tbsp. all-purpose flour
- 1 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tbsp. lemon juice
- 1 tsp. lemon extract
- Pinch of salt
- Preheat oven to 350 degrees Fahrenheit. Spray two round cake pans with nonstick cooking spray and line the bottoms with a circle of parchment paper. Set aside.
- Using a stand mixer or large bowl with a hand mixer, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts and lemon zest and mix to combine.
- Add sour cream and lemon juice and mix again.
- In a medium bowl, sift together cake flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined.
- In a small bowl, gently coat raspberries with flour. Fold into the cake batter using a spatula.
- Divide cake batter evenly between two pans.
- Bake for 25-35 minutes until a toothpick inserted into the center comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely. Once cooled completely, make the frosting.
- Using a stand mixer or a bowl with a hand mixer, cream together butter, cream cheese, and powdered sugar. Add the powdered sugar about a cup at a time to make sure it doesn't make a huge mess of your counters! Add lemon juice, lemon extract, and a pinch of salt and mix until very smooth, light in color, and creamy.
- Assemble your cake using the frosting. Top with lemon slices and additional fresh raspberries as a garnish.
- Enjoy!
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[…] for cake in the evening, so all in all it was a very special day. Growing up, we always had yellow cake with chocolate frosting for our birthdays and it will always be the quintessential birthday cake to […]