Lemon Raspberry Cake
Author: Betsy Cohen
Prep time: 40 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 55 mins
  • Cake:
  • 2¾ cups all purpose flour, divided
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter, softened
  • 2½ cups sugar
  • 5 large eggs
  • zest of 1 lemon
  • 1 cup sour cream
  • ½ teaspoon vanilla extract
  • ¼ cup lemon juice (1 to 1½ lemons)
  • ½ pint red raspberries
  • Icing:
  • ¼ cup lemon juice (1 to 1½ lemons)
  • 2 – 3 cups confectioners sugar
  1. For the cake:
  2. Preheat the oven to 325˚. Set aside a 14 cup bundt pan.
  3. Whisk 2¾ cups flour and baking soda together in a small mixing bowl. Set aside.
  4. Cream the butter and sugar until light and fluffy, about 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time, until combined. Mix a couple of tablespoons of the batter with the lemon zest and return this mixture to the mixing bowl. Blend to incorporate. On low speed, mix in one-half of the dry ingredients then add the sour cream, vanilla and lemon juice. Add the remaining dry ingredients, scraping the bowl down in between additions. Gently fold the raspberries into the cake batter.
  5. Grease the bundt pan with non-stick cooking spray. Pour the batter into the pan. Bake at 325˚ for 1 hour and 15 minutes. Cool in the pan for 10 minutes before inverting onto a cooling rack. Cool completely before icing.
  6. For the icing:
  7. Place the cake, still on the cooling rack, onto a piece of wax paper.
  8. Combine the lemon juice with the confectioners sugar. Pour the icing into a quart size freezer bag. Seal the bag and cut a small piece off from a bottom corner (not the side that closes). Gently squeeze the icing, in a back and forth motion, allowing the icing to gradually drop down the side of the cake towards the bottom. Apply the icing in stages allowing each layer of icing to set before applying the next one.
  9. Betsy's tidbits:
  10. Placing the cooling rack over a piece of wax paper prior to icing the cake avoids messy counters to clean up afterwards.
  11. The trick to icing the cake is to do it gradually, allowing each layer of icing to harden before applying the next layer.
  12. The icing should be fairly thick and creamy white in color. Add additional confectioners sugar if needed.
  13. Additional raspberries may be placed in the center of the cake when serving. Just be sure to dry the raspberries completely or the water will affect the cake.
Recipe by Desserts Required at https://www.dessertsrequired.com/lemon-raspberry-cake