LEMON SNACK CAKE WITH RASPBERRY-CREAM CHEESE FROSTING
There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries give classic cream-cheese frosting a natural rosy tint. Pile on whole berries, and help yourself.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h10m
Yield Serves 10 to 12
Number Of Ingredients 15
Steps:
- For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.
- Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.
- For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.
- Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.
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Alex Njuguna
[email protected]I'm not a big fan of lemon desserts, but this cake was surprisingly good! The raspberry cream cheese frosting really made it.
Daniel Reigle
[email protected]This cake was a lot of work, but it was worth it! It was so delicious and everyone loved it.
Kate Baby
[email protected]The frosting was a bit too tangy for my taste. I think I'll use less lemon juice next time.
Natalie Cantu
[email protected]The cake was a bit dry. I think I should have added more liquid to the batter.
Md Robiul Ahamed
[email protected]This cake was a bit too sweet for my taste. I think I'll reduce the amount of sugar in the frosting next time.
mr_umairsahil yousafzai
[email protected]I'm so glad I tried this recipe. It's the best lemon snack cake I've ever had!
Riad Zarkawy
[email protected]This cake is definitely a keeper! I'll be making it again and again for all my special occasions.
Mr Musa
[email protected]The cake turned out beautifully! It was golden brown and perfectly risen. The frosting was smooth and creamy, and it held its shape well on the cake.
Emmanueĺ Munji
[email protected]This cake was so easy to make! I loved that I didn't have to use any special equipment or ingredients. The instructions were clear and concise, and I had no trouble following them.
Jo Jo Polizzi
[email protected]The lemon snack cake with raspberry cream cheese frosting was a hit! It was incredibly moist and fluffy, with a delightful burst of lemon flavor that wasn't too overpowering. The raspberry cream cheese frosting was the perfect complement, adding a cr