Description
Delight in the zesty sweetness of this Raspberry Lemon Cake with Cream Cheese Frosting, a perfect treat for any occasion. This cake features a buttery, soft texture enhanced by vibrant lemon zest and fresh raspberries, all beautifully topped with creamy frosting. Whether celebrating a special event or enjoying a casual afternoon snack, this dessert is sure to impress. Easy to make and visually stunning, it’s a guaranteed crowd-pleaser that will leave everyone craving more.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tbsp lemon zest
- ¼ cup fresh lemon juice
- 1 cup fresh raspberries
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat butter and sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, mixing in lemon zest and juice until combined.
- Gradually add dry ingredients until just mixed; fold in raspberries gently.
- Divide batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
- For frosting, beat cream cheese and butter until smooth; gradually mix in powdered sugar and vanilla until fluffy.
- Frost cooled cakes as desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 36g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg