Mary Berry Lemon And Raspberry Cake

Mary Berry’s Lemon and Raspberry Cake is made with unsalted butter, granulated sugar, light brown sugar, lemon zest, lemon extract, vanilla extract, eggs, cake flour, baking powder, baking soda, salt, whole milk, full-fat sour cream, fresh squeezed lemon juice, fresh or frozen raspberries, and all-purpose flour. This delicious Lemon and Raspberry Cake recipe creates a delightful dessert that takes about 1 hour and 45 minutes to prepare and can serve up to 8 people.

Ingredients Needed

Cake:

• 1 cup (2 sticks or 8 ounces) unsalted butter, at room temperature
• 1 and 1/2 cups (300 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar, packed
• 1 tablespoon lemon zest
• 1/2 teaspoon pure lemon extract (optional)
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 2 and 1/2 cups (312.5 grams) cake flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 grams) full-fat sour cream
• 1/2 cup (120 ml) fresh squeezed lemon juice
• 2 and 1/2 cups (300 grams) fresh or frozen raspberries (if using frozen, do not thaw first)
• 2 tablespoons (15 grams) all-purpose flour

Lemon Cream Cheese Frosting:

• 1 block (8 ounces or 225 grams) full-fat cream cheese, slightly softened
• 10 tablespoons (140 grams) unsalted butter, slightly softened
• 4 cups (500 grams) confectioners’ sugar (more if needed)
• 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pure lemon extract (optional)
• 1/4 teaspoon salt
• 2 tablespoons (30 grams) sour cream

Garnish:

• 1/2 cup (160 grams) raspberry preserves
• 1 lemon, thinly sliced
• 1 cup (150 grams) fresh raspberries

How To Make Lemon And Raspberry Cake

1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and spray them generously with nonstick cooking spray.
2. Prepare the Batter: In a large bowl, using a handheld electric mixer (or a stand mixer fitted with the paddle attachment), beat together the butter, granulated sugar, brown sugar, lemon zest, lemon extract, and vanilla extract on medium speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, baking soda, and salt. Add the dry mixture to the wet ingredients and mix on low speed until just combined, leaving some lumps and dry streaks.
4. Incorporate Wet Ingredients: Add the milk, sour cream, and lemon juice. Use a rubber spatula to fold until just incorporated.
5. Add Raspberries: In another bowl, gently toss the raspberries with the 2 tablespoons of all-purpose flour. Fold the raspberries into the batter gently until just combined. Be careful not to overmix.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until the tops are firm, and slightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes. Gently run a knife around the edges to loosen, then turn them out onto a cooling rack to cool completely.
8. Make the Frosting: In a large bowl, beat together the cream cheese and butter on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to low and gradually add the confectioners’ sugar. Then add the lemon zest, lemon juice, lemon extract, and salt; mix until combined. Increase the speed back to medium and beat until creamy, about 2 minutes. Add the sour cream and continue mixing until light and fluffy, about 2-3 minutes. Adjust the thickness with more sugar or sour cream as needed.
9. Assemble the Cake: Once the cakes are completely cool, place one round on a cake stand or plate. Spread the top and sides evenly with frosting, then top with raspberry preserves. Place the second cake on top and press down gently to seal. Place the semi-frosted cake in the fridge for 20 minutes.
10. Finish Frosting: After chilling, continue frosting the top and sides of the cake until evenly covered. Refrigerate again for 20 minutes.
11. Garnish: Decorate the cake with fresh raspberries and thin lemon slices before serving.

Recipe Tips

• Use Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps them blend smoothly, creating a light and fluffy cake.
• Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to a dense cake.
• Toss Raspberries in Flour: Before adding the raspberries to the batter, toss them in 2 tablespoons of flour. This prevents them from sinking to the bottom during baking.
• Check for Doneness: Bake the cakes until a toothpick inserted in the center comes out clean or with a few moist crumbs. This helps ensure your cake is perfectly baked without being dry.
• Chill the Frosted Cake: After frosting, refrigerate the cake for 20 minutes before serving. This helps the frosting set and makes it easier to slice.

How To Store Leftovers?

• Refrigerate: First, let the leftover Lemon and Raspberry Cake cool until it reaches room temperature. Then, cover the cake with plastic wrap or store it in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• Freeze: To freeze the cake, ensure it is completely cooled, then wrap it tightly in plastic wrap and place it in a freezer-safe container. The cake can be frozen for up to 2 months. To serve, thaw the cake in the refrigerator overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (about 2.7 oz)

• Calories: 250
• Total Fat: 17g
• Saturated Fat: 8g
• Cholesterol: 85mg
• Sodium: 130mg
• Potassium: 74mg
• Total Carbohydrate: 22g
• Dietary Fiber: 0.6g
• Sugars: 17g
• Protein: 3g

Try More Mary Berry Recipes:

• Mary Berry Christmas Cookies
• Mary Berry Christmas Beef Pie
• Mary Berry Christmas Gammon
• Mary Berry Christmas Fruit Cake