Description
Indulge in the enchanting flavors of this Raspberry Lemon Cake, a perfect blend of tart raspberries and zesty lemons, complemented by rich cream cheese frosting. This fluffy cake is not only a treat for the palate but also a visual delight, making it ideal for any occasion—from birthdays to casual gatherings. Each slice promises a burst of freshness and sweetness that will leave your guests craving more.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup whole milk
- 1 cup fresh raspberries (or frozen)
- Zest and juice of 2 lemons
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with nonstick spray, dusting with flour.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, lemon juice, and zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients using a spatula until just combined; fold in raspberries gently.
- Divide the batter evenly between prepared pans and bake for 25-30 minutes or until golden brown and a toothpick inserted comes out clean. Allow to cool before transferring to wire racks.
- For frosting, beat softened cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla extract.
- Once cakes are cooled, layer with cream cheese frosting between them and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 330
- Sugar: 30g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg