Lemon Raspberry Cake (Print Version)

# Ingredients:

→ For the Cake

01 - ¼ cup melted unsalted butter, cooled to room temperature
02 - ¼ cup neutral oil like sunflower or vegetable
03 - 1¼ cups white granulated sugar
04 - 1 tablespoon freshly grated lemon zest
05 - 1 teaspoon pure vanilla extract
06 - 3 large eggs at room temperature
07 - ½ cup full-fat sour cream
08 - 1¾ cups all-purpose flour
09 - 1¼ teaspoons baking powder
10 - ¼ teaspoon baking soda
11 - ½ teaspoon fine salt
12 - ½ cup whole milk at room temperature
13 - 1¼ cups fresh raspberries

→ For the Raspberry Sauce

14 - 1¼ to 1½ cups fresh or frozen raspberries
15 - 2 tablespoons granulated sugar
16 - ½ teaspoon fresh lemon juice
17 - 2 teaspoons water
18 - 1½ teaspoons cornstarch

→ For the Whipped Cream Filling

19 - ¾ cup heavy whipping cream
20 - 1 tablespoon granulated sugar
21 - 1 teaspoon fresh lemon juice
22 - 2 tablespoons chilled raspberry sauce from above

→ For the Buttercream Frosting

23 - ⅔ cup very soft unsalted butter
24 - 2 cups powdered sugar, sifted
25 - 1 teaspoon pure vanilla extract
26 - 3 tablespoons heavy cream at room temperature
27 - 2 tablespoons raspberry sauce at room temperature

# Instructions:

01 - Start by making your raspberry compote since it needs time to cool completely. Toss the raspberries, sugar, and lemon juice into a small saucepan and cook over medium heat with the lid on for about 3 minutes until the berries start to break down and release their juices. Give it a stir as it begins to simmer, gently mashing some berries with your spoon. In a tiny bowl, whisk the water and cornstarch together, then stir this mixture into the bubbling raspberries. Keep cooking and stirring until it thickens nicely. Remove from heat and strain through a fine mesh strainer if you want it seedless, though the seeds add nice texture. Let it cool completely and chill for at least 30 minutes before using.
02 - Heat your oven to 350°F and line the bottoms of two 8-inch round cake pans with parchment paper circles. You can skip greasing the sides if you want extra height, as the batter will naturally cling to help the cake rise.
03 - In a large mixing bowl, whisk together the cooled melted butter, oil, sugar, and lemon zest until it looks fluffy and well combined. The mixture might look like wet sand at first, but keep whisking. Beat in the eggs one at a time, making sure each is fully incorporated, then mix in the vanilla and sour cream until smooth.
04 - In a separate bowl, sift together the flour, baking powder, baking soda, and salt, then whisk to distribute evenly. Gently fold the dry ingredients into the wet mixture until just combined, then add the milk in two additions, folding carefully between each. Finish with a light whisking to create a smooth batter, but don't overmix. Finally, fold in the fresh raspberries with a gentle hand.
05 - Divide the batter evenly between your prepared pans and bake for 20-25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let the cakes cool completely before removing from pans.
06 - In a medium bowl, whip the cream with an electric mixer until soft peaks form. Add the sugar and lemon juice, then continue beating until you get firm peaks. Gently fold in the chilled raspberry compote - don't worry if it looks streaky, as this creates a beautiful marbled effect. Keep this chilled until you're ready to assemble.
07 - Beat the very soft butter in a large bowl with an electric mixer until it's incredibly smooth and fluffy. Gradually add the powdered sugar and vanilla, beating slowly at first to avoid a sugar cloud, then increase speed and beat for about 2 minutes until pale and airy. Slowly drizzle in the cream, one tablespoon at a time, beating until smooth and spreadable. Finally, gently beat in the room temperature raspberry compote on low speed - be careful not to overbeat as this can cause the frosting to separate.
08 - Place one cake layer on your serving plate and spread the raspberry cream filling evenly across the top, reaching all the way to the edges. Carefully place the second layer on top, aligning the edges. Cover the entire cake with the raspberry buttercream, using an offset spatula to smooth the sides and create beautiful swirls on top. For extra flair, dollop small spoonfuls of additional raspberry compote on top and swirl them in. Finish with fresh raspberries and lemon slices for a stunning presentation.

# Notes:

01 - This stunning summer cake combines bright lemon flavors with sweet-tart raspberries for the ultimate fruity dessert experience.
02 - The raspberry compote can be made up to a week ahead and stored in the refrigerator, making this cake partially make-ahead friendly.
03 - For best results, ensure all dairy ingredients are at room temperature before beginning, as this helps create a smoother batter and better texture.
04 - The cake needs a 30-minute chill time after assembly to help the layers set properly before serving.

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