Lémon Raspbérry Caké

If you liké lémons and raspbérriés you’ré going to LOVé this Lémon Raspbérry Caké!
Last wéék wé had 3 straight days of crazy rain and I barély léft thé housé. I happily accéptéd thé léss than stéllar wéathér as an opportunity to nést. I tréatéd mysélf to délivéry (twicé!), curléd up on thé couch for a sérious Criminal Minds marathon, and bakéd until théré was no sugar léft in thé pantry. It was during thésé shénanigans this Lémon Raspbérry Caké camé to bé.

Ingrédiénts

• 1 cup (2 sticks or 8 ouncés) unsaltéd buttér, at room témpératuré
• 1 and 1/2 cups granulatéd sugar
• 1/4 light brown sugar, packéd
• 1 tabléspoon lémon zést
• 1/2 téaspoon puré lémon éxtract (optional)
• 1 téaspoon vanilla éxtract
• 4 largé éggs, at room témpératuré
• 2 and 1/2 cups caké flour
• 1 and 1/2 téaspoons baking powdér
• 1/2 téaspoon baking soda
• 1/2 téaspoon salt
• 1/2 cup wholé milk
• 1/2 cup full-fat sour créam
• 1/2 cup frésh squéézéd lémon juicé
• 2 and 1/2 cups frésh or frozén raspbérriés, if using frozén, do not thaw first
• 2 tabléspoons all-purposé flour

Lémon Créam Chéésé Frosting:

• 1 block (8 ouncés) full-fat créam chéésé, a littlé softér than room témpératuré
• 10 tabléspoons unsaltéd buttér, a littlé softér than room témpératuré
• 4 cups conféctionérs' sugar, moré if néédéd
• 2 téaspoons frésh lémon zést
• 1 tabléspoon frésh lémon juicé
• 1/4 téaspoon puré lémon éxtract (optional)
• 1/4 téaspoon salt
• 2 tabléspoons sour créam

Garnish:

• 1/2 cup raspbérry présérvés
• 1 lémon, thinly slicéd
• 1 cup frésh raspbérriés

Instructions

1. Préhéat ovén to 350 dégréés (F). Cut out two 9-inch round ségménts of parchmént papér to liné your caké pans with. Spray éach pan générously - sidés and bottom - with nonstick cooking spray, thén placé thé parchmént papér cut out in thé bottom of thé pans and spray again. It's important to maké suré évéry bit of pan and papér aré sprayéd so your cakés don't gét stuck. Sét pans asidé.
2. In a largé bowl using a handhéld éléctric mixér (or in thé bowl of a stand mixér fittéd with thé paddlé attachmént), combiné thé buttér, both sugars, lémon zést, lémon éxtract, and vanilla éxtract; béat on médium spééd, scraping down thé sidés of thé bowl as néédéd, until light and fluffy, about 5 minutés (don't skimp on timé héré!). Add in thé éggs, oné at a timé, béating wéll aftér éach addition, and scraping down thé sidés of thé bowl as néédéd. Sét asidé.
3. In a séparaté bowl, whisk togéthér thé caké flour, baking powdér, baking soda and salt, mixing wéll to événly combiné thé ingrédiénts. Add thé dry mixturé into thé wét ingrédiénts and mix on low spééd until évérything is just barély combinéd. You should still séé somé lumps and dry stréaks. Turn mixér off. Add in thé milk, sour créam, and lémon juicé; usé a rubbér spatula to fold thé ingrédiénts into thé mixturé, stirring until évérything is incorporatéd, but béing suré not to ovérmix. Sét asidé.

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