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Lemon Snack Cake with Raspberry-Cream Cheese Frosting
Ingredients
  • subheading: Cake:
  • 1 ½ sticks unsalted butter, room temperature, plus more for pan
  • 2 cups unbleached all-purpose flour, plus more for pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ⅔ cup whole milk
  • 1 tablespoon finely grated lemon zest, plus ⅓ cup fresh juice
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla paste or extract
  • 2 large eggs, room temperature
  • subheading: Frosting:
  • 6 ounces cream cheese, room temperature
  • 6 tablespoons unsalted butter, room temperature
  • 1 cup plus 2 tablespoons confectioners' sugar, sifted
  • ¼ ounce freeze-dried raspberries (⅓ cup), finely ground
  • Fresh raspberries, for serving
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