Raspberry Lemon Cake
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Broma Bakery · by Sofi | Broma Bakery★ 5.0

Raspberry Lemon Cake

NUTRITION · PER SERVING120M COOK
CAL 26%·PRO 11%
CARBS 68G52% OF CAL
2G FIBER13G OTHER53G TOTAL SUGAR
FAT 26G45% OF CAL
12G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender lemon cake layered with cream cheese frosting and tart raspberry jam. A bright, tangy-sweet dessert that balances citrus and fruit for special occasions.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 Tablespoons lemon zest (about 1 lemon worth of zest)
  • 4 large eggs, room temperature
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/3 cups milk
  • 1 tablespoon fresh lemon juice
  • 3/4 cup unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 3 1/2 cups powdered sugar
  • 1–2 tablespoons milk
  • 1/4 teaspoon lemon extract
  • pinch of salt
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2/3 cup raspberry jam
  • fresh raspberries, for topping (optional)
PREP
40M
SODIUM
189MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.