Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Gently fold in the raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined.
- Stir in the lemon juice and vanilla extract until smooth.
Assemble the Cake
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
- Slice and serve the cake, optionally garnishing with additional raspberries or lemon zest.
Nutrition
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.