Lemon Cake with a Raspberry Cream Cheese Frosting
1 hr 15 min
Makes one 8-inch single layer cake
A bright, tender single-layer lemon cake topped with tangy raspberry cream cheese frosting and fresh berries.
| prepGrease and line an 8-inch cake pan with parchment paper | ||||||||
| prepPreheat oven to 350°F / 175°C | ||||||||
| 240 g cake flour | Combine flour, baking powder, soda & salt | Fold in dry ingredients until combined | Bake 350°F / 175°C, 32–35 min until set | Cool cake completely | Spread frosting on cooled cake | Garnish with fresh raspberries | ||
| 1 teaspoon baking powder | ||||||||
| 1/4 teaspoon baking soda | ||||||||
| 1 teaspoon kosher salt | ||||||||
| 2 tablespoons lemon zest | Rub lemon zest into sugar, 20 sec | Mix lemon sugar & oil, 3 min | Add eggs, lemon extract, juice & buttermilk | |||||
| 200 g granulated sugar | ||||||||
| 198 ml neutral oil | ||||||||
| 2 large eggs, room temperature | ||||||||
| 1 teaspoon lemon extract | ||||||||
| 80 ml lemon juice | ||||||||
| 160 ml buttermilk, room temperature | ||||||||
| 339 g full-fat cream cheese, room temperature | Beat cream cheese & butter, 5 min until fluffy | Add powdered sugar & lemon extract | Mix in freeze-dried raspberries, 2 min | |||||
| 56 g salted butter, room temperature | ||||||||
| 360 g powdered sugar, sifted | ||||||||
| 1 teaspoon lemon extract | ||||||||
| 85 g ground freeze-dried raspberries | ||||||||
| 10 raspberries (for garnish, optional) | ||||||||
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