Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour 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 milk, 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, mixing 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. Let cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, mixing until well combined. Stir in the lemon juice and vanilla extract.
- Once the cake is completely cool, spread the frosting evenly over the top.
Nutrition
Notes
For added flavor, you can top the cake with additional fresh raspberries or lemon slices.