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Raspberry Lemon Cream Cheese Cake

A delightful and moist cake layered with cream cheese frosting, infused with lemon zest and fresh raspberries, perfect for any gathering.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 0.5 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 piece zest of 1 lemon
  • 1 cup fresh raspberries
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 2 tablespoons lemon juice
  • 0.5 cup fresh raspberries (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
  4. Mix in the eggs one at a time, followed by the vanilla extract.
  5. In another bowl, whisk together the flour and baking powder and add the lemon zest.
  6. Gradually add the dry ingredients to the butter mixture, alternating with milk. Fold in the fresh raspberries gently.
Baking
  1. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes, then flip it onto a wire rack to cool completely.
Frosting
  1. Beat the softened cream cheese and butter together until smooth. Gradually add in the powdered sugar and mix until creamy. Add lemon juice.
Assembly
  1. Place the cooled cake on a serving plate. Spread the cream cheese frosting generously on top and crown it with fresh raspberries.

Notes

If the frosting is too soft, chill it in the fridge before spreading. For a twist, use blueberries or blackberries instead of raspberries.