→ Cake Base
01 -
2½ cups raspberries, fresh or frozen
02 -
½ cup fresh lemon juice
03 -
1½ teaspoons baking powder
04 -
4 large eggs, brought to room temperature
05 -
½ teaspoon lemon extract (optional)
06 -
1 tablespoon grated lemon peel
07 -
½ teaspoon baking soda
08 -
¼ cup packed light brown sugar
09 -
2 tablespoons all-purpose flour
10 -
1 cup (2 sticks) unsalted butter, softened
11 -
½ cup whole milk
12 -
1½ cups white sugar
13 -
½ cup full-fat sour cream
14 -
2½ cups cake flour
15 -
½ teaspoon table salt
16 -
1 teaspoon vanilla essence
→ Lemon Cream Cheese Frosting
17 -
2 teaspoons freshly grated lemon peel
18 -
¼ teaspoon lemon extract (optional)
19 -
10 tablespoons softened unsalted butter
20 -
¼ teaspoon salt
21 -
4 cups powdered sugar
22 -
1 tablespoon freshly squeezed lemon juice
23 -
8 oz softened cream cheese
24 -
2 tablespoons sour cream
→ Garnish
25 -
1 cup fresh raspberries
26 -
½ cup raspberry jam or preserves
27 -
Thin slices of 1 lemon