Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh lemon juice (about 4 lemons)
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries (or frozen)
- For the frosting:
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until creamy.
- Incorporate eggs one at a time, followed by lemon zest and vanilla extract.
- Gradually add the dry ingredients to the wet mixture alternately with lemon juice.
- Gently fold in the fresh raspberries.
- Divide the batter between prepared pans and bake for 25-30 minutes.
- Allow cakes to cool for 10 minutes in pans and then transfer to a wire rack.
- For the frosting, beat together cream cheese, butter, and powdered sugar, then mix in lemon juice.
- On a serving plate, layer the cake, spread frosting, and add more raspberries before topping with the second layer.
- Cover the cake with frosting and decorate as desired.
Notes
- Store in an airtight container in the fridge for up to 3 days.
- Wrap tightly in plastic for long-term storage (up to 2 months).
- Pair with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg