Lemon Raspberry Cake

• temps total: 29 minutes

Ingrédients

1 cup vegetable oil

3 large eggs

1 1/3 cup buttermilk (or milk mixed with vinegar)

2 tablespoons fresh lemon juice

2 tablespoons lemon zest

2 cups sugar

2 cups flour (plus a bit more for the raspberries)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 small carton fresh raspberries (plus more for garnish if desired)

Lemon Cream Cheese Frosting:

1/2 cup butter (softened)

8 ounce package cream cheese (softened)

4 1/2 cups powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Instructions

Preheat oven to 350 degrees. In a large mixing bowl, add oil, eggs, buttermilk, lemon juice, and lemon zest. Mix for 2 minutes.

In a separate large bowl, combine sugar, flour, baking powder, baking soda, and salt. Fold into the wet mixture.

In a small bowl, gently coat raspberries with a bit of flour. This helps prevent them from sinking. Fold into the batter.

Grease three 8-inch pans with Crisco or spray and bake for 20 to 26 minutes, or until a toothpick comes out clean. Let cool completely.

FROSTING DIRECTIONS

In a large bowl, cream together butter and cream cheese for 4 to 5 minutes until light and fluffy.

Add powdered sugar, lemon juice, and lemon zest. Mix until smooth, then chill.

Once cake is completely cooled, frost between layers and on top.

Garnish as desired.

Notes

Made it as a sheet cake instead of used coconut oil instead of vegetable oil 😝