Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together softened butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
- Gently fold in the raspberries, ensuring they’re evenly distributed.
- Pour half of the batter into the prepared pan. In another bowl, beat together cream cheese, powdered sugar, and lemon juice until smooth.
- Spread the cream cheese mixture over the batter in the pan, then top with the remaining batter.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prep Time: 15
- Cook Time: 35