1-½ cup Flour
3 Tablespoons Corn Starch
½ teaspoons Salt
1 teaspoon Baking Soda
9 Tablespoons Unsalted Butter, Softened
1-½ cup Sugar
3 whole Large Eggs
½ cups Sour Cream
1 teaspoon Lemon Extract
1 Lemon Zest
½ pounds Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1-½ pound Powdered Sugar, Sifted
1 teaspoon Vanilla
1 pound Raspberries
Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and lemon extract and mix until combined. Add lemon zest and mix. Add flour, salt, baking soda, and corn starch and mix on low speed until just barely combined.
Pour into greased 8-inch cake pan. Bake at 350 degrees for 35-40 minutes, or until done. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Mash raspberries and sprinkle with 4 tablespoons sugar. Stir together and let sit.
For the icing combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy. (we used all of the frosting and thought it was too much so i would suggest making half of what the recipe calls for.
Slice cake in half through the middle. Spread raspberries evenly over each half (cut side up).
Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.