Lemon Raspberry Cake

This is adapted from Sally's lemon blueberry layer cake. I used the recipe to make three 6" cakes, and only used two layers for the tiger cake. 

Ingredients

Cake

Unsalted butter - 1 cup, softened to room temperature
Granulated sugar - 1 and 1/4 cups
Light brown sugar - 1/2 cup, packed
Eggs - 4 large at room temperature (used egg replacer)
Pure vanilla extract - 1TBSP

All-purpose flour - 3 cups, sifted
Baking powder - 1 TBSP
Salt - 1/2 tsp
Buttermilk - 1 cup
Lemon zest - 2 TBSP
Fresh lemon juice - 1/2 cup

Berries - 1 and 1/2 cups, coated with 1 TBSP all-purpose flour
Cream Cheese Frosting
Cream cheese - 8 ounces block, softened to room temperature*

Unsalted butter - 1/2 cup, softened to room temperature

Confectioners’ sugar - 3 and 1/2 cups
Heavy cream - 1 – 2 TBSP
Pure vanilla extract - 1 tsp
pinch salt

Steps

1. Preheat oven to 350°F (177°C). Grease three 6" cake pans,  line bottom with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Using stand mixer with a paddle attachment, beat the butter on high until creamy – about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed.
3. In a large bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. 

4. Toss the berries with 1 Tablespoon of flour and gently fold into the batter. Batter is extremely thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.

5. Spoon batter evenly into prepared cake pans. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.

6. To make the frosting, using a stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
7. Assemble and frost: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Note: The batter makes a perfect sheet cake! Simply spread into a 12×17 inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13 inch cake pan. Bake for about 40-45 minutes or until cooked through.