Description
This delicious Lemon Raspberry Cream Cheese Cake combines fluffy vanilla cake with a creamy lemon filling and fresh raspberries.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1 cup fresh raspberries (plus extra for garnish)
- 8 ounces cream cheese (softened)
- 1/4 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Fold in the lemon zest and fresh raspberries gently.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, lemon juice, and vanilla extract. Mix until well combined and creamy.
- Pour half of the cake batter into the prepared pan. Spread the cream cheese filling over the batter, then top with the remaining cake batter.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve the cake, garnished with additional fresh raspberries if desired.
Notes
- This cake can be stored in the refrigerator for up to 3 days.
- For a richer flavor, let the cream cheese sit at room temperature for 30 minutes before mixing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg