Description
Delight in this moist, vibrant raspberry lemon cake topped with creamy frosting—ideal for celebrations or a sweet indulgence at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries (washed and slightly sweetened)
- 1 tbsp baking powder
- ½ tsp salt
- 8 oz full-fat cream cheese (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy (about 5 minutes). Add lemon zest.
- Add eggs one at a time, mixing well after each addition. Stir in the lemon juice.
- Gradually mix the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Gently fold in the fresh raspberries without breaking them.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown. A toothpick should come out clean when inserted.
- While cakes cool, prepare the frosting by beating cream cheese until smooth. Gradually add powdered sugar and vanilla extract until fully combined.
- Once cakes are completely cool, frost between layers generously before adding more frosting on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 35g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg