4. Lemon Raspberry Cake
Lemon is lovely, but lemon-and-raspberry pound cake is delicious! Try out this recipe idea, and it’s sure to become your go-to dessert for your dinner parties.
INGREDIENTS – Cake
2-tablespoons all-purpose flour.
2-½-cups cake flour.
4-large free-range eggs, at room temperature.
½-cup full-fat sour cream.
½-cup whole raw milk.
1-cup grass-fed butter, at room temperature.
1-½-cups granulated sugar.
¼-cup light brown sugar, packed.
½-teaspoon lemon extract.
1-teaspoon vanilla extract.
½-teaspoon baking soda.
1-½-teaspoons baking powder.
½-teaspoon salt.
½-cup lemon juice.
2-½-cups fresh or frozen raspberries.
1-tablespoon lemon zest.
INGREDIENTS – Lemon Cream Cheese Frosting
8-oz. Full-fat cream cheese, at room temperature.
10-tablespoons grass-fed butter, at room temperature.
4-cups confectioners’ sugar.
¼-teaspoon lemon extract.
2-tablespoons sour cream.
¼-teaspoon salt.
INGREDIENTS – Garnish
½-cup raspberry preserves.
1-cup fresh raspberries.
1-lemon, thinly sliced.
1-tablespoon fresh lemon juice.
2-teaspoons fresh lemon zest.
METHOD
Preheat the oven to 350F. Line a bundt cake tin with wax paper, grease with grass-fed butter and set aside. In a medium mixing bowl, add the sugars, butter, lemon extract, zest, and vanilla. Add in the eggs one at a time and beat.
In a separate bowl, whisk together the baking soda, baking powder, cake flour until combined. Add the flour mix to the wet ingredients and beat together. Add the sour cream, lemon juice, and milk. Fold in the ingredients and stir the batter.
In a separate bowl, toss together the all-purpose flour with the raspberries and fold into the batter. Add the mixture to the pan and bake for 35-minutes.
Take a medium mixing bowl and whisk together the butter, and cream cheese until fluffy. Add the confectioners’ sugar and toss in the lemon juice, zest lemon extract and salt – beat until light and fluffy.
Frost the cake with the batter and serve, garnish with a few raspberries.