Lemon-Raspberry Cake

Lemon and Raspberry. What a glorious combination.

A couple weeks ago I found a recipe for lemon cake and lemon buttercream frosting. Amazing? I thought so. So I just had to try it.

Don't hate me, but I don't know what recipe I used. Had I known it was going to be so delicious and I was going to share it with you, I would have bookmarked it. But I didn't. Fail. I promise from now on, if I brag about something being so tasty, I'll share the recipe. Scout's honor.  If it helps, I think the key ingredients were fresh squeezed lemon juice and lemon zest.

I also learned one valuable lesson from this cake:  when it says 'sifted flour' it's not a suggestion. It actually needs to be sifted. Otherwise you'll have a cookie-dense cake. Lesson learned. (Sasha and Mike said it passed their test anyway!)

But in lieu of an actual recipe, I'll show you my masterpiece.

 I gave this one to a college friend of mine, Sasha. I gave her a disclaimer about the density of the cake, but she accepted anyway. She said it was delicious... let's hope she was being honest!

This one was kept at home for my tastebuds. They were happy little guys. Mike only had one piece. He still reminds me of that.







If I make another lemon-frosted-lemon-cake, I think I'll put raspberries in with the frosting between the layers too. The ones on top were so good, I think it could have used a little more raspberry-ness.

Mmmmm.