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Lemon Cream Cake with Raspberry Sauce

February 8, 2011 by Emily 19 Comments

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Lemon Cream Cake with Raspberry Sauce // One Lovely Life
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.

 

Lemon Cream Cake with Raspberry Sauce // One Lovely Life

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.

Lemon Cream Cake with Raspberry Sauce // One Lovely Life

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:Β 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.

 

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Lemon Cream Cake or Cupcakes with Raspberry Sauce


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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:

  1. 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.
  2. 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).
  3. 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.
  4. 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:

  1. 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.
  2. 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:

  1. 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.

Did you make this recipe?

Tag @onelovelylife1 on Instagram and hashtag it #onelovelyrecipe

 

Filed Under: cakes, condiments, marinades, & spreads, Recipes by Category

« photos from the weekend
chicken cacciatore (df) »

Comments

  1. Laurice says

    February 8, 2011 at 9:27 am

    Thank you! I can’t wait to try this.

    Reply
  2. Cait @ A Bicycle Built for Two says

    February 8, 2011 at 11:36 am

    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 πŸ™‚ If only I thought about that 8 days ago…

    Reply
  3. Collette says

    February 8, 2011 at 4:56 pm

    oh my goodness…that looks delightful!!! i just might have to try that one here SOON!!!

    Reply
  4. Cynthia says

    February 9, 2011 at 11:43 am

    I am excited to make this for my husband’s birthday cake here in a couple weeks!

    Reply
  5. Kristina (www.mylifeasamrs.com) says

    February 9, 2011 at 11:50 am

    Count me in for anything drizzled with raspberry sauce! YUM! πŸ™‚

    Reply
  6. JRM says

    February 9, 2011 at 10:35 pm

    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.

    Reply
  7. Sunny says

    February 10, 2011 at 11:21 am

    Not to sound dense or anything but is Neufchatel cheese a cream cheese and if it is, does it have to be that brand?

    Reply
    • emily says

      February 10, 2011 at 12:34 pm

      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.

      Reply
  8. Shawn says

    February 10, 2011 at 12:02 pm

    I just looks happy πŸ™‚ Gotta make this soon!

    Reply
  9. Shawn says

    February 10, 2011 at 12:04 pm

    Sorry “It” just looks happy…I promise I do speak the King’s English πŸ™‚

    Reply
  10. Alyssa Paul says

    February 10, 2011 at 4:14 pm

    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 πŸ˜‰

    Also, this cake looks fantastic!

    Reply
  11. creole wisdom says

    February 12, 2011 at 10:24 pm

    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.

    Reply
  12. Lora @cakeduchess says

    February 14, 2011 at 4:55 pm

    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

    Reply
  13. JRM says

    February 17, 2011 at 10:31 pm

    Stopping back in to say I made these as cupcakes. They were delicious.

    Reply
  14. Sunny says

    February 24, 2011 at 12:12 pm

    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!

    Reply
  15. Kimball Lynn says

    March 1, 2011 at 8:09 pm

    Your mother made this cake recently, and my consumption of it constituted a religious culinary epiphany from which I hope never to recover.

    Reply
  16. Melanie H says

    June 8, 2011 at 8:43 am

    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!

    Reply
    • emily says

      June 8, 2011 at 12:06 pm

      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!

      Reply
  17. Erika says

    April 12, 2012 at 4:38 pm

    You’re pictures for this cake – make me want to go bake it right now.

    Your website is great!!

    Reply

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Hi, I'm Emily! Welcome to One Lovely Life, where you can find healthy food, happy thoughts, and inspiration for living your best life!

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