Lemon Raspberry Cake

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 lemons of zest and juice
• 2 tsp baking powder
• 2 eggs
• 1 cup olive oil
• 1/4 cup buttermilk
• 1/4 tsp salt
• 1 tsp vanilla extract.

For the cream cheese frosting

• 12 oz cream cheese
• 1 cup powdered sugar
• 1/2 cup heavy cream.

For toppings

• 16 oz raspberries

Instructions:

First, preheat the oven to 350°F (175°C)

In a large bowl, combine the granulated sugar and lemon zest. Use your hands to mix the ingredients together, then add the eggs, olive oil, buttermilk, lemon juice, and vanilla extract. Mix until well combined.

In a separate bowl, mix the dry ingredients: all-purpose flour, baking powder, and salt. Once mixed, sift the dry ingredients into the wet ingredients and gently fold until just combined.

Pour the batter into a cake pan and bake at 350°F for about 1 hour

Let the cake to cool completely. Once cooled, frost it with the cream cheese frosting and top with fresh raspberries.

Enjoy!