This is a simple recipe for a soft lemon cake layered with a fresh raspberry cream cheese frosting and a homemade raspberry sauce! Enjoy this recipe year round. It makes an excellent spring and summer dessert!
The softest lemon cake, a smooth raspberry filling and an indulgent raspberry cream cheese frosting! The perfect spring dessert!
How to make a smooth cream cheese frosting?
The main key of creating a smooth cream cheese frosting is to have all the ingredients at room temperature. The cream cheese should be soft to touch, remove it from the fridge several hours before baking if you life in a moderate climate or if you have the AC running. For warmer temperatures it is ok to soften the cream cheese only for 1 to 2 hours before using it.
The second important step of creating a smooth frosting is to cream the cream cheese in a big mixing bowl for about 4 minutes on medium speed until it is very soft before adding any other ingredients. If you skip this step you are on great risk of having small lumps of cream cheese speckled in your frosting. When the cream cheese is very soft add butter and cream until combined and fluffy. You cannot really over mix it at this point. The longer you mix the lighter and fluffier the frosting gets and the less it tastes like butter. Butter helps for a pipe-able cream cheese frosting that creates a smooth finish almost like buttercream. When the mixture is well mixed add powdered sugar in small amounts until the frosting has a nice and thickened texture. At this point add the raspberry sauce and mix it in. The frosting might split because of the water amount in the raspberry sauce, keep mixing and it should come together.
Trouble shooting grainy cream cheese frosting
Almost everyone has experienced a grainy frosting at least one time, after adding too much watery flavoring like a fruit filling which made the frosting split. What are the reasons and can I save my frosting?
Good news first, yes you can save your frosting after it separated and got grainy. It is totally normal that the frosting separates after adding flavor with a high water content since fat does not mix well with water. To achieve a smooth consistency try to mix it for a long time. Most of the times after mixing it for about 20 minutes the frosting comes together with a smooth texture.
Another trick to avoid this situation is to cook the flavoring, like here the raspberry sauce until it becomes thick and paste like. At this point most of its water content has evaporated, which makes it easier to combine it with the frosting. You can thicken the flavoring with corn starch or gelatin. Be aware that gelatin cannot be boiled as it looses its thickening qualities.
Lemon Raspberry Cake
Ingredients for 2 8-inch cake layers
1 1/4 cups (250 g) sugar
3 1/4 cups (390 g) cake flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (240 ml) butter milk
1/4 cup (57 g) unsalted butter, very soft
1/2 cup (120 ml) vegetable oil
2 tsp vanilla
2 tsp lemon extract
1/4 cup (60 ml) lemon juice
1 tsp lemon zest
1 1/2 cups (340 g) butter, soft
8 oz (225 g) cream cheese, softened
4 cups (800 g) powdered sugar