Description
A delightful cake combining tangy lemon and luscious raspberries, perfect for any gathering.
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
- Fresh raspberries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine the flour and baking powder in another bowl. Gradually add this to the creamed mixture, alternating with the milk until just blended.
- Stir in the lemon juice.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Beat together the softened cream cheese and powdered sugar until smooth; mix in the lemon juice for frosting.
- Layer the raspberry jam between the cooled cakes and frost with the lemon cream cheese frosting.
- Garnish with fresh raspberries before serving!
Notes
Store the cake in an airtight container in the refrigerator for 4-5 days. Individual slices can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American