Description

You will love this dessert because it is light, sweet with a hint of lemon and then topped off with delicious raspberries!

Ingredients

• cake:
• 1/2 cu. coconut oil, coconut or regular butter
• 1 cu. granulated sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• 1/2 lemon, zested
• 3/4 cu. self-rising flour
• 1/2 cu. + 2 tbl.s all- purpose flour
• 1/2 cu. milk
• frosting:
• 3 oz. room temperature cream cheese
• 1/2 cu. heavy whipping cream
• 1/2 cu. powdered sugar
• 1/2 lemon, zested
• 1/2 tsp. vanilla extract
• fresh raspberries

Steps

1. Preheat oven to 350 degrees. Line the bottom of an 8 or 9-inch round cake pan with parchment paper. Lightly grease the pan and set aside.
2. In a large bowl, whip butter with sugar until light and fluffy. Stir in eggs, vanilla and lemon zest. Scrape sides and whip again. Alternate mixing in flours with milk. Scrape sides and mix until all ingredients are incorporated.
3. Spoon into prepared pan, smooth the top and bake 30-40 minutes or until toothpick comes out clean when inserted. Cool 15 minutes and then remove cake from pan. Cool completely before frosting.