Description
Indulge in this delightful Raspberry Lemon Cake, bursting with fresh flavors and topped with creamy frosting—a perfect treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 3 large eggs
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 cup whole milk
- 1 cup fresh raspberries
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 8-inch round baking pans or line them with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Then mix in lemon juice and zest.
- Gradually add the dry mixture into the butter mixture alternating with milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in fresh raspberries.
- Divide batter evenly between prepared pans and smooth the tops. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool completely before frosting.
- In a mixing bowl, beat softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Place one cake layer on a serving plate and spread frosting generously on top.
- Place the second layer on top and frost the top and sides of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg