Description
Delight in a moist raspberry lemon cake, where zesty lemon pairs beautifully with sweet raspberries, topped with creamy frosting. Perfect for any celebration or simply to brighten your day!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- Juice and zest of 2 fresh lemons
- 1 cup fresh raspberries
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Juice of half a lemon (optional for added zest)
Instructions
- Preheat your oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in lemon juice and zest.
- Gradually mix dry ingredients into wet ingredients until well combined. Gently fold in fresh raspberries.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- In a mixing bowl, blend softened cream cheese, powdered sugar, vanilla extract, and optional lemon juice until smooth.
- Spread frosting generously between cooled cake layers and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg