Lemon Raspberry Cake

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This soft lemon cake has homemade raspberry jam and raspberry cream cheese frosting. It balances sweet and tart for a perfect summer cake!

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STEP 1: Beat butter, oil, and sugar. Add lemon zest, lemon jui8ce, sour cream, and eggs.

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STEP 2: Add in the dry ingredients and buttermilk.

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STEP 3: Pour the batter in 3 cake pans and bake 22-26 minutes at 350°F.

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STEP 4: Heat raspberries, sugar, and lemon juice in a pan. Cook until thickened.

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STEP 5: Beat butter and cream cheese. Mix in powdered sugar and ground freeze-dried raspberries and lemon zest.

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STEP 6: Frost a layer of cake. Pipe a border and fill with jam. Repeat for a second layer.

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STEP 7: Place the top layer and lightly frost the cake. Freeze it, then frost completely. Optionally decorate with lemon and raspberries.

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