Go Back
Print
Raspberry Lemon Cake

Raspberry Lemon Cake

Servings 9 slices

Ingredients

For the cake:

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 tbs. lemon zest
  • 2 eggs
  • 1/4 cup sour cream
  • 2 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1 1/4 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3 tbs. lemon juice
  • 1 pint raspberries
  • 2 tbs. coarse sugar

For the icing:

  • 3 tbs. lemon juice
  • 1 1/2 cups powdered sugar

Instructions

For the cake:

  1. Preheat your oven to 350 degrees and grease an 8 inch cake pan- round or square will work here.
  2. In a large bowl, add your softened butter, sugar, lemon zest, eggs, sour cream, vanilla extract, lemon extract, flour, baking powder, salt, and lemon juice. Mix until you have a thick batter, and avoid over-beating. This is an odd cake mixing method but trust the process- mix it together with an electric hand mixer until just combined. The batter will be thick.
  3. Spread your batter evenly into your prepared cake pan. Generously sprinkle raspberries all over the top of the cake, and then sprinkle the coarse sugar over the top. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs. Cool the cake completely before removing from the pan and icing.

For the icing:

  1. In a small bowl, whisk together the lemon juice and powdered sugar until you have a thick but drizzle-able consistency. Drizzle the icing all over the top of the cooled cake. Slice and serve!