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Lemon Buttermilk Cake with Raspberry Jam

Amy Ho
  • 40 minutes
  • Serves

INGREDIENTS

2

Lemons, Zest of

1 cup

Raspberries, fresh or frozen

2

Eggs, large

1/4 cup

Lemon juice, fresh

1 3/4 cups

All-purpose flour

1 tsp

Baking powder

1/2 tsp

Baking soda

2 cups

Confectioners sugar

1 tbsp

Cornstarch

1

Cream cheese frosting

1 1/2 cups

Granulated sugar

1/4

Salt

2 tsp

Vanilla extract

1

Lemon buttermilk cake

6 tbsp

Butter, unsalted

150 milliliters

Buttermilk milk

1/2 cup

Cream cheese

2 tbsp

Whole milk

1

Raspberry compote

2 tbsp

Water

1/2 cup

And 2 tablespoon unsalted butter, at room temperature