Description
A delightful dessert that balances the tartness of fresh lemons with the sweetness of ripe raspberries, perfect for celebrations or a sweet finish to weeknight dinners.
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 for frosting
- Fresh raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, then flour them to prevent sticking.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing after each addition. Then stir in the vanilla extract and lemon zest until combined.
- Whisk the flour and baking powder in a separate bowl. Gradually fold this into the creamed mixture, alternating with milk until just blended. Stir in the lemon juice.
- Divide the batter evenly between the prepared pans, smoothing the tops for even baking.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before turning them onto a wire rack to cool completely.
- Beat together the cream cheese and powdered sugar for the frosting until smooth. Mix in the lemon juice to achieve desired consistency.
- Spread raspberry jam between the two cooled cake layers before frosting the top and sides with lemon cream cheese frosting.
- Top with fresh raspberries for a gorgeous, colorful finish.
Notes
For a unique twist, try adding lemon curd between the layers. Store in an airtight container; it lasts up to a week in the fridge and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American