Hello loves,
This lemon cake with cream cheese frosting is so good. It’s a single layer lemon cake with a whipped cream cheese frosting, topped off with a mound of fresh raspberries.
It’s not too sweet and not too tart. It’s one of those perfect summer desserts that tastes like summer but you’ll still feel okay after you eat it to get in a bikini. Ya know what I mean? Lemon and raspberries happen to go very well together but blueberries would be a nice alternative! A moment is also needed for the whipped cream cheese frosting. It has the taste of cream cheese frosting in a much lighter version.
See, my husband doesn’t like fruit. Fruit pies? Yeah, no. Cherry cheesecake? Nope. Fruit crumbles? Again, no. But he does love lemon flavored things and the raspberries can easily be picked off the top of this so this cake is a major win in my household.
Have it with your coffee in the morning, have it after your dinner in the evening or as a afternoon snack. It really is perfect any time of day!
Lemon Cake with Cream Cheese Frosting
Lemon Cake with Cream Cheese Frosting
Ingredients
Cake:
- 1/2 cup unsalted butter, cold
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 3/4 lemon, zested
- 1 1/4 cup flour + 2 tbsp more
- 1 1/4 tsp baking powder
- good pinch of salt
- 1/2 cup milk
Frosting:
- 4 oz packaged cream cheese, cold
- 1/2 cup white sugar
- pinch of salt
- 1/2 tsp vanilla
- 3/4 cup heavy whipping cream, cold
- pinch of lemon zest, optional
- 2 cartons fresh raspberries for topping
Instructions
Cake:
- Preheat oven to 350°. Line the bottom of a round 8 or 9 inch pan with parchment paper. Grease and set aside.
- In large bowl, whip butter with sugar until light and fluffy, this takes about 3-4 minutes. Stir in eggs, vanilla and lemon zest. Scrap sides and whip again. In a separate small bowl mix the flour with the baking powder and salt. Alternate mixing the flour mixture and the milk until all ingredients are incorporated.
- Spoon into prepared pan, smoothing the top. Bake for 30-40 minutes until toothpick comes out clean. Cool for 15 minutes then remove from pan. While it's cooling, make the frosting.
Frosting:
- In a kitchen aid using the paddle attachment, beat cream cheese for about 15 seconds on high until creamy. Add sugar, salt, vanilla and lemon zest. Whip until fluffy and combined.
- Switch to the whisk attachment. Slowly drizzle the cream down the side of the bowl and beat until stiff peaks form. Top the cake with the frosting and then pile on the raspberries. Store covered in the fridge for up to 3 days. If it lasts that long. Enjoy!
As always, if you make this be sure to tag me @tessa_port! I love to see you making my recipes!
