I was delighted to see the response for yesterday’s photos since I’d planned to post the cake recipe today. I’m always a little nervous about updating old recipes, because I don’t know if anyone will feel like they’re getting something new out of the blog. It’s great when I get the chance to update things for the better.
It’s going back to recipes like this one that show me that I really have grown a little since I first started blogging. I first developed this recipe to be a cupcake recipe. Michael’s been begging me to make them again FOREVER, but it seems like I’m always trying something new and somehow I never got to it.
Still, when we were discussing birthday cakes a few weeks ago, I told him of this image I had of a lemon cake with lemon cream frosting and raspberry sauce. His eyes got wide, his mouth opened a little and he said “can we PLEASE have that sometime soon?!”
I decided to make it a priority, so it was one of his 14 Days of Valentine’s gifts over the weekend. He was thrilled.
I ended up not having to tweak my original cupcake recipe much. I doubled it, so there’d be enough for a layer cake, then I doubled the lemon cream frosting and made a simple raspberry sauce. It worked out beautifully and I was thrilled! Watch out for that lemon cream frosting…it’s addictive. In the best way possible (it’s also really good on sugar cookies).
Tip: If you have a hard time getting your cakes out of your cake pans, prep your pan by buttering or spraying it, then placing a circle of parchment paper on the bottom of the pan, then buttering or spraying the parchment. I’ve recently taken to doing this and it’s worked like a charm every time.
Lemon Cream Cake or Cupcakes with Raspberry Sauce
Ingredients
For the cake:
- 1/2c butter, room temperature
- 2c sugar
- zest of 4 lemons
- 4 eggs
- 1c buttermilk
- 2tsp lemon extract
- 1tsp vanilla extract
- 2 1/2c flour
- 1/2tsp salt
- 1tsp baking powder
For the Lemon Cream Icing:
- 2 (8oz) packages Neufchatel (1/3 less fat) cream cheese at room temp (you could use full-fat)
- 12 Tbsp butter, at room temperature
- juice of two lemons
- 1–1 1/2tsp lemon extract (add just enough so you don’t feel overwhelmed. I like mine on the lemony side)
- 1tsp vanilla extract
- 1–1 1/2c powdered sugar (you may add more if you want a stiffer frosting)
For the Raspberry Sauce
- 2c raspberries, fresh or frozen (thawed)
- 2–3 Tbsp sugar
- juice of 1 lemon
Instructions
For the cake:
- Cream butter, sugar, and lemon zest until light and fluffy. Mix in eggs, one at a time, making sure the first egg is well incorporated before adding the second. In a separate bowl, combine buttermilk, lemon extract, and vanilla. In another bowl, sift together flour, salt, and baking powder.
- Alternate adding dry and wet ingredients by adding 1/3 of the dry mixture into the butter/sugar, then 1/2 the buttermilk mixture. After adding the last 1/3 of the dry mixture, stop mixer or hand mixer and stir in by hand till just combined (over beating after adding flour will make for more dry, dense cake).
- If making a layer cake, pour batter into two round cake pans that have been sprayed or buttered and lined with parchment. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool 5-7 minutes, then turn out of cake pans and allow to cool completely before frosting.
- If making cupcakes, pour into two muffin pans lined with muffin cups. Bake at 350 for about 20 minutes or till tops are JUST golden and cupcakes test clean with a toothpick. Allow to cool entirely before frosting.
For the lemon cream icing:
- Cream together cream cheese and butter till well combined and not lumpy. Add lemon juice, 1 tsp lemon extract, and vanilla. Beat in 1c powdered sugar. Taste and add more lemon extract if desired. If you want a stiffer frosting, feel free to stir in more powdered sugar. If you want it looser, you can add less. It’s really personal preference.
- Frost cupcakes or assemble layer cake by placing one cake layer on your plate/cake stand, 1/2 of the frosting, the second cake layer, and the remaining frosting. Serve with raspberry sauce.
For the Raspberry Sauce:
- In a blender or food processor, puree raspberries with sugar and lemon juice. Taste and add additional sugar if desired. Push through a mesh strainer to remove seeds and refrigerate until ready to serve.
Thank you! I can’t wait to try this.
I think it is fun to re-post recipes! I just started my blog this year and already want to re-do some. Also, love the 14 days of Valentine’s idea 🙂 If only I thought about that 8 days ago…
oh my goodness…that looks delightful!!! i just might have to try that one here SOON!!!
I am excited to make this for my husband’s birthday cake here in a couple weeks!
Count me in for anything drizzled with raspberry sauce! YUM! 🙂
That looks delicious! I found you some time back through a link to your Southwest Chicken. I have made it a ton of times, it is sooo good.
Not to sound dense or anything but is Neufchatel cheese a cream cheese and if it is, does it have to be that brand?
Not dense at all! 1/3 less fat cream cheese is just often packaged as Neufchatel (whether you’re buying Philidelphia brand or a store brand). I just put both names in case you saw Neufchatel and weren’t sure you had the right thing. Reduced fat cream cheese = Neufchatel.
I just looks happy 🙂 Gotta make this soon!
Sorry “It” just looks happy…I promise I do speak the King’s English 🙂
I think your photography is looking amazing!! I really need to step it up with mine, it’s suffering big time. You’re making me jealous 😉
Also, this cake looks fantastic!
That looks delicious! So I found you two through Kristy’s blog, and I know I know you from somewhere. Ah, it’s driving me crazy- were one of you in the Dinkytown ward in Minneapolis? It’s like a base care of the familiar face thing but in the blogosphere! Either way, I’m glad I stumble upon your lovely site.
Your lemon cream cake is lovely! It’s perfect for today.I just found you through Georgia’s blog. Hope you are having a nice Valentine’s Day:)
Lora
Stopping back in to say I made these as cupcakes. They were delicious.
I made the cake this weekend with the sauce and must say: it was delicious! I actually chilled the cake before we served it and really loved how it turned out. This is definitely a keeper! (thanks for clearing up the whole cream cheese thing… once i looked at the package at the store I realized I had seen the word Neufchatel on the package- just didn’t know what it meant! :o) I think tonite we are going to try the peppered beef!
Your mother made this cake recently, and my consumption of it constituted a religious culinary epiphany from which I hope never to recover.
I would like to make these cupcakes for daughter’s birthday. Can I use real lemon juice instead of lemon extract?
Thanks, the cake looks great!
Melanie, you could certainly use fresh lemon juice instead. I like using the real (NOT imitation) lemon extract because it has a stronger lemon flavor, but real lemon juice will work too. The flavor will just be a bit less pronounced. Best of luck!
You’re pictures for this cake – make me want to go bake it right now.
Your website is great!!