1-Getting started with raspberry lemon cake: is straightforward and fun, especially when you follow these simple steps. Begin by preheating your oven to 350°F and greasing two 9-inch cake pans to ensure nothing sticks. This preparation helps the cake bake evenly and release easily once done.

2-In a large bowl, beat the unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon extract, and vanilla extract until they’re light and fluffy this usually takes about 3-5 minutes. Add the eggs one at a time, mixing well after each to incorporate air and create a tender texture. Meanwhile, in another bowl, whisk together the cake flour, baking powder, baking soda, and salt as your dry ingredients.

3-Gradually add the dry mix to the wet ingredients, stirring gently to combine. Fold in the whole milk, full-fat sour cream, and fresh squeezed lemon juice without overmixing to keep the batter airy. Toss the fresh or frozen raspberries in 2 tablespoons of all-purpose flour to prevent sinking, then fold them in carefully. Divide the batter between the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.

4-After baking, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack. Once fully cooled, it’s time to assemble: spread frosting on one layer, add raspberry preserves on top, and stack the second layer. Chill the cake briefly before frosting the outside and garnishing with fresh raspberries and lemon slices for a beautiful finish.