Description
A vibrant and delicious Raspberry Lemon Cake topped with cream cheese frosting, sure to brighten any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup raspberry jam
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- Fresh raspberries (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and vanilla extract until fully incorporated.
- Combine the flour and baking powder in a separate bowl. Gradually add this mixture to the wet ingredients, alternating with the milk, and mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes. A toothpick inserted into the center should come out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Beat the cream cheese and powdered sugar together until smooth, then mix in the lemon juice for the frosting.
- Place one cake layer on a serving plate, spread with raspberry jam, and top with frosting. Stack the second layer on top and frost the top and sides of the cake.
- Decorate with fresh raspberries if desired. Serve and enjoy!
Notes
For best results, use room temperature ingredients and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg