Description
Indulge in the delightful fusion of tart raspberries and zesty lemons with this exquisite Raspberry Lemon Cake topped with creamy frosting. Each bite presents a fluffy, moist cake bursting with juicy raspberries and enveloped in a luscious cream cheese frosting that strikes the perfect balance between sweet and tangy. Ideal for birthdays, brunches, or any celebration, this cake will elevate your dessert game and delight guests of all ages.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 3 large eggs
- 1 cup milk (or lemon juice)
- Zest and juice of 2 fresh lemons
- 1 cup fresh raspberries (or thawed frozen)
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
- In a bowl, whisk together flour, baking powder, salt, and lemon zest.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time.
- Gradually mix in dry ingredients alternating with milk until just combined. Gently fold in raspberries.
- Divide batter into prepared pans and bake for 25-30 minutes until golden brown. Cool completely.
- For frosting, beat cream cheese until smooth; gradually incorporate powdered sugar and vanilla.
- Frost cooled cake layers generously.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg