Description
Experience the harmonious blend of tart raspberries and zesty lemons in this delightful cake, topped with a creamy cream cheese frosting. Perfect for any occasion, whether it’s a summer birthday or just a cheerful Tuesday, this cake promises to brighten your day. With its vibrant colors and irresistible aroma, it’s sure to be the star of your dessert table.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 4 large eggs (room temperature)
- 1 cup fresh lemon juice (from about 4 lemons)
- Zest of 2 fresh lemons
- 1 cup fresh raspberries (ripe)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, baking powder, and salt; set aside.
- In another bowl, beat softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Then stir in lemon juice and zest.
- Gradually mix in the dry ingredients until just combined. Gently fold in fresh raspberries.
- Pour the batter into prepared pans and bake for 25-30 minutes or until golden brown. A toothpick should come out clean.
- While cooling, prepare the cream cheese frosting by beating cream cheese with powdered sugar and vanilla until smooth.
- Once cooled, layer with frosting between cakes and cover the top and sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 65mg