Lemon Raspberry Cake Recipe With Cream Cheese Frosting

For the cake:

• Nonstick cooking spray
• 1 cup unsalted butter, room temperature, or vegetable oil
• 1¾ cup granulated sugar
• 2 teaspoons lemon zest
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2½ cups plus 2 tablespoons all-purpose flour or cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup buttermilk (or ½ cup sour cream mixed with ½ cup water)
• ½ cup fresh lemon juice
• 2 cups raspberries, fresh or frozen, plus more for decorating

For the lemon buttercream frosting:

• 12 ounces cream cheese, room temperature
• ½ cup butter, room temperature
• 4 cups powdered sugar (confectioners’ sugar)
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• A pinch of kosher salt

1. 1

   Preheat the oven to 350 degrees Fahrenheit with a rack in the center position.

2. 2

   Line 2 round 9-inch cake pans with parchment paper and spray with cooking spray.

3. 3

   In a large bowl, combine 1 cup softened butter, sugar, and lemon zest. Using an electric mixer on high speed, beat until light, fluffy, and smooth, about 5 minutes. (Alternatively, use a stand mixer fitted with a paddle attachment).

4. 4

   Add the eggs, vanilla, and almond extract to the butter mixture and beat until well combined, about 2 minutes.

5. 5

   In a separate mixing bowl, whisk together 2½ cups flour, baking powder, baking soda, and salt.

6. 6

   Working in batches, add the dry ingredients to the wet ingredients and mix on low speed until just combined.

7. 7

   Fold the buttermilk and lemon juice into the batter until just combined.

8. 8

   In a small bowl, toss the fresh or frozen raspberries with remaining flour. Fold the raspberries into the cake batter.

9. 9

   Divide the cake batter evenly between the 2 prepared pans. Bake until a toothpick inserted in the center comes out mostly clean, about 35 minutes.

10. 10

    Let the cakes cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.

11. 11

    To make the frosting, combine the cream cheese and butter in a medium bowl. Using an electric mixer on medium speed, beat until light and fluffy, about 3 minutes.

12. 12

    Add the remaining ingredients and mix on low speed until combined, then increase the speed to high and beat until frosting is smooth and fluffy, about 3 minutes.

13. 13

    Place one cooled cake on a serving platter or cake stand. Using an offset spatula or butter knife, spread ⅓ of the frosting over the top. Trim any doming off of the second cake and gently place, cut-side down, on top of the iced cake.

14. 14

    Use the remaining frosting to ice the top of the cake and work down the sides.

15. 15

    Garnish the cake with fresh raspberries, if desired.

16. 16

    The iced cake can last up to 2 days in the refrigerator. Alternatively, the plain cake can be wrapped in plastic wrap for up to 3 days at room temperature, then iced for serving.

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