Description
A delightful cake that combines tangy lemon with sweet raspberry flavors, perfect for celebrations or a sunny afternoon.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup raspberry jam
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup lemon juice for frosting
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans before flouring them.
- In a large bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest until combined.
- In a separate bowl, whisk together the flour and baking powder. Gradually fold this into the creamed mixture, alternating with milk until just blended. Don’t forget to stir in the lemon juice!
- Divide the batter evenly between the prepared pans, smoothing out the tops.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
- For the frosting, beat together cream cheese and powdered sugar until smooth; then mix in lemon juice to achieve your desired consistency.
- When the cakes are completely cool, spread raspberry jam between the two layers before frosting the top and sides with the lemon cream cheese frosting.
- Top with fresh raspberries for a gorgeous, colorful finish, and enjoy.
Notes
Feel free to substitute the raspberry jam with other fruit preserves if you’re looking for a different flavor profile. For the best results, ensure all ingredients are at room temperature before starting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American