Lemon Snack Cake with Raspberry Cream Cheese Frosting

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Pre-Notes

Use a food processor or immersion blender to finely ground the freeze-dried raspberries.

Ingredients

Cake

1. 1 1/2 sticks unsalted butter, room temperature, plus more for pan
2. 2 cflour, plus more for pan
3. 1 t baking powder
4. 1/2 t baking soda
5. 1 t kosher salt
6. 2/3 c whole milk
7. 1 T finely grated lemon zest
8. 1/3 c lemon juice
9. 1 c sugar
10. 2 t vanilla extract
11. 2 large eggs, room temperature

Frosting

12. 6 oz cream cheese, room temperature
13. 6 T butter, room temperature
14. 1 c plus 2 T powdered sugar, 129 g
15. 1/4 oz freeze-dried raspberries (1/3 c ), finely ground
16. fresh raspberries, for serving

Instructions

Cake

1. Preheat oven to 350°F.
2. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a small bowl, stir together milk and lemon juice.
5. In a large bowl, beat butter with lemon zest, sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes.
6. Beat in eggs, one at a time.
7. Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix).
8. Transfer batter to prepared pan; smooth top.
9. Bake until cake is golden and springs back when gently pressed, about 40 minutes.
10. Transfer pan to a wire rack; let cool 20 minutes.
11. Turn cake out onto rack, remove parchment, and let cool completely.

Frosting

1. In a medium bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes.
2. Beat in powdered sugar and finely ground berries until smooth.
3. Spread frosting over top of cake. Decorate with fresh berries.
4. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.

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