
Lemon Raspberry Cake
Cost $15, save $10
Source: Recommended by CookPal
- 35 Min
- 16 Servings
- $15
Lemon Raspberry Cake
Cost $15, save $10
Source: Recommended by CookPal
- 35 Min
- 16 Servings
- $15
INGREDIENTS
Cake
- πΎ 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- π§ 1 teaspoon salt
- π 2 cups sugar
- π₯ 3 large eggs, at room temperature
- π’ 1/2 cup oil
- 1/2 cup sour cream
- π 1/4 cup freshly squeezed lemon juice
- π 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- π₯ 1 cup milk
- π 1 1/2 cups raspberries
Frosting
- 8 ounces cream cheese
- π§ 1/2 cup butter
- π 4 1/2 cups confectioners sugar
- π 2 tablespoons freshly squeezed lemon juice
- π 2 teaspoons lemon zest
- 1 teaspoon lemon extract
STEPS
Preheat the oven to 350Β°F (175Β°C). Spray 2 9-inch round cake pans with nonstick cooking spray, line with parchment, and spray again. Set aside.
For cake, mix flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, combine sugar, eggs, oil, sour cream, lemon juice, lemon zest, and lemon extract. Add to dry ingredients and mix to combine. Mix in milk.
Toss raspberries with 2 tablespoons of flour and gently fold them into the cake batter. Distribute batter evenly between the pans.
Bake until a toothpick inserted in the center comes out clean, approximately 25-35 minutes. Cool completely before frosting.
For frosting, beat cream cheese, butter, confectioners sugar, lemon juice, lemon zest, and lemon extract together until smooth.
Top the bottom layer with frosting, place the second layer on top, and frost the top and sides with the remaining frosting.
NUTRIENTS
Per 1 servingπ₯
496
Calories
- 5Protein
- 75Carbs
- 21Fats
π‘ Use room-temperature eggs and cream cheese for a smoother batter and frosting.If using frozen raspberries, do not thaw before mixing to prevent discoloration.Line your pans with parchment paper to avoid sticking and ensure easy release.For extra lemon flavor, add a bit more lemon zest into the batter or frosting.