Raspberry-Lemon Cream Cake
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Raspberries are a rich source of antioxidants and vitamin C, making this cake a delicious and nutritious treat!
This is vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Raspberry-Lemon Cream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together the cake flour, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually mix in the dry ingredients alternating with the milk. Fold in the raspberries, lemon zest, and lemon juice.
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Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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In a chilled mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
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Place one cake layer on a serving plate. Spread a layer of whipped cream over the top. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
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Decorate with fresh raspberries and lemon zest, if desired.
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Refrigerate for at least 2 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.