Lemon Raspberry Cake

I make this cake every spring once the weather starts to warm up. This lemon raspberry cake is tangy and sweet, which represents all the best summer flavors. The cake is beyond fluffy and the cream cheese frosting adds some richness to it.

INGREDIENTS for the Cake

• 3 cups self-rising flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 1 cup whole milk, divided
• 2 1/2 tablespoons fresh lemon juice, divided
• 1 cups of raspberries

INGREDIENTS for the Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 5 cups confectioners’ sugar

1. Preheat oven to 375 degrees F. Grease and line two cake tins.
2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
4. Mix together the flour mixture into the butter mixture, one third at a time, while also adding in the milk.
5. Add half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
6. Evenly devoid the cake batter into the two tins and place 6 – 8 raspberries into the batter evenly.
7. Place in the oven to bake for 30-40 minutes.
8. Let the cakes cool completely before icing them.
9. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated.
10. Use any remaining raspberries as decoration.