Ingredients

• 2.5 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs , at room temperature
• 0.5 cups oil
• 0.5 cups sour cream
• 0.25 cups freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon lemon extract
• 1 cup milk
• 1.5 cups raspberries

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 9-inch round cake pans with nonstick cooking spray. Line with parchment paper. Spray parchment paper with nonstick cooking spray. Set aside.
2. 2 For cake, mix flour, baking powder, and salt in a bowl. Set aside.
3. 3 In a large bowl, combine sugar, eggs, oil, sour cream, lemon juice, lemon zest and lemon extract. Add to dry ingredients and mix to combine. Mix in milk.
4. 4 Toss raspberries with 2 tablespoon flour and carefully fold into cake batter. Evenly distribute cake batter between the 2 cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cool completely.
5. 5 For frosting, beat cream cheese, butter, confectioner's sugar, lemon juice, lemon zest, and lemon extract together until smooth. Top bottom layer with frosting, place 2nd layer on top. Frost top and sides with remaining frosting.

Nutrition per serving