Description
Indulge in a slice of sunshine with this delightful Raspberry Lemon Cake! Bursting with the vibrant flavors of fresh raspberries and zesty lemon, this cake is topped with creamy, rich cream cheese frosting, creating a perfect balance of sweet and tart. Ideal for celebrations or cozy gatherings, each bite promises to transport you to warm afternoons spent baking with loved ones.
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs (room temperature)
- 1/2 cup milk
- 1 cup fresh raspberries (or frozen)
- 1 tbsp lemon zest
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a bowl, whisk together the cake flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
- Add eggs one at a time while mixing on low speed. Then stir in lemon zest and vanilla extract until just combined.
- Gradually mix in the dry ingredients alternately with milk until no flour streaks remain.
- Gently fold in the raspberries.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for about 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese and butter until creamy, then gradually add powdered sugar until fluffy.
- Once cakes are cool, frost as desired and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (105g)
- Calories: 340
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg