1-Getting Started: Let’s dive into making this raspberry lemon cake, which combines fresh flavors for a treat everyone will love. Start by preheating your oven to 350 degrees F and preparing two 9-inch round cake pans with parchment paper and nonstick spray. This step ensures your cake comes out easily and keeps that moist crumb intact. If you’re new to baking, just follow these steps for a smooth process that fits into your busy day.

2-Mixing the Batter: In a large bowl, beat the unsalted butter, granulated sugar, light brown sugar, lemon zest, pure lemon extract (if using), and vanilla extract on medium speed until it’s light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each to blend everything nicely. In another bowl, whisk together the cake flour, baking powder, baking soda, and salt, then mix this into the wet ingredients on low speed until just combined, leaving some lumps for that perfect texture.

3-Adding the Good Stuff: Gently fold in the whole milk, full-fat sour cream, and fresh squeezed lemon juice with a rubber spatula to avoid overmixing. Toss the fresh or frozen raspberries with the all-purpose flour to coat them, which helps keep them from sinking. Fold these into the batter and divide it evenly between the pans. For a fun twist, check out our no-bake energy bites recipe if you want more quick ideas.

4-Baking and Frosting: Bake for 35 to 40 minutes until the tops are golden and a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then move them to a rack. For the frosting, beat the cream cheese and unsalted butter until fluffy, about 3 minutes, then add confectioners’ sugar and other ingredients until creamy. To assemble, spread frosting on one layer, add raspberry preserves, top with the second layer, and frost the outside. Chill for 20 minutes before adding fresh raspberries and lemon slices.

5-Final Touches: Once done, store the cake in the fridge for up to 3 days and let it warm up before serving. This method makes for a cake with fresh raspberry and lemon flavors that’s hard to resist. Remember, for more baking inspo, try mini muffin pancake bites as a lighter option.