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Lemon and Raspberry Cream Cake

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  • Level: Easy
  • Total: 1 hr 55 min (includes cooling time)
  • Active: 25 min
  • Yield: 6 servings
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Nonstick baking spray, for the cake pan

1 cup raspberries

Zest and juice of 1 lemon 

1 cup plus 1 tablespoon granulated sugar

2 large eggs 

1 cup heavy cream 

1 teaspoon vanilla 

1 1/2 cups cake flour 

1 teaspoon baking powder 

1/4 teaspoon kosher salt 


1/4 cup sour cream, at room temperature

3 tablespoons salted butter, softened 

4 cups confectioners' sugar 

Fresh mint leaves, for garnish 

1/4 cup raspberries, for garnish, optional


  1. For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
  2. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
  3. In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
  4. Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
  5. For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
  6. Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.