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There's so much to love about snacking cakes, those single-layer confections meant to be sliced into any time of day. Here lemon juice and zest brighten the batter, and ground freeze-dried raspberries give classic cream-cheese frosting a natural rosy tint. Pile on whole berries, and help yourself.

Martha Stewart Living, June 2020


Read the full recipe after the video.

Recipe Summary

35 mins
2 hrs 10 mins
Serves 10 to 12


Ingredient Checklist
Ingredient Checklist


Instructions Checklist
  • For the Cake: Preheat oven to 350°F. Brush a 9-inch round cake pan with butter. Line bottom with parchment; brush with butter. Dust with flour, tapping out excess.

  • In a bowl, whisk together flour, baking powder, baking soda, and salt. In another, stir together milk and lemon juice. In the bowl of a mixer fitted with the paddle attachment, beat butter with lemon zest, granulated sugar, and vanilla on medium speed until light and fluffy, 3 to 4 minutes. Beat in eggs, one at a time.

  • Reduce speed to low; beat in flour mixture in three additions, alternating with milk mixture, just until no dry flour remains (do not overmix). Transfer batter to prepared pan; smooth top. Bake until cake is golden and springs back when gently pressed, about 40 minutes. Transfer pan to a wire rack; let cool 20 minutes. Turn cake out onto rack, remove parchment, and let cool completely.

  • For the Frosting: In a bowl, beat cream cheese and butter until light and fluffy, 2 to 3 minutes. Beat in confectioners' sugar and freeze-dried berries until smooth.

  • Spread frosting over top of cake. Decorate with fresh berries. Cake is best served on the same day, but can be refrigerated in an airtight container up to 2 days.



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Rating: 5.0 stars
Excellent recipe!!! I’m not a baker, per say, but I am quite experienced in the kitchen. Our family practices a very healthy diet but With college boys in and out of our house daily I found a need to have more desserts on hand to offer. This cake is super moist and pretty to display as well. I used 2% milk instead of whole milk and everything turned out perfectly! I definitely recommend trying this one!