Raspberry Lemon Cake
A vibrant and delightful dessert combining tart raspberries and zesty lemon, making each slice a slice of happiness.
Ingredients
For the Cake
- 2 cups all-purpose flour Properly measure using the spoon-and-level method.
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Use room temperature for better mixing.
- 1 cup milk Use room temperature.
- 4 large eggs Use room temperature.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 zest of 1 lemon
- 0.25 cups lemon juice Freshly squeezed for best flavor.
For the Frosting
- 8 oz cream cheese, softened Use room temperature.
- 4 cups powdered sugar
- 0.25 cups lemon juice Freshly squeezed.
For Assembly
- 1 cup raspberry jam
- Fresh raspberries for garnish Optional but recommended.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition, then stir in vanilla and lemon zest.
- Combine flour and baking powder; gradually add this mixture to the creamed mixture, alternating with milk until just blended. Stir in lemon juice.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
- For the frosting, beat together cream cheese and powdered sugar until smooth; mix in lemon juice.
- Once the cakes have cooled, layer the raspberry jam between the layers and frost the cake with the lemon cream cheese frosting.
- Top with fresh raspberries for a beautiful garnish and serve!
Notes
Store the cake in an airtight container in the refrigerator for up to five days. Leftover slices can be frozen for up to three months. Avoid reheating in the microwave for the best texture.