Lemon & Raspberry Summer Cake

Preheat oven to 350ºF. Cut a circle out of parchment paper to line the bottom of an 8 or 9-inch round cake pan. Lightly grease the pan and set aside.

In a large bowl, whip butter with sugar until light and fluffy. Stir in eggs, vanilla and lemon zest. Scrape sides and whip again. Alternate mixing in flours with milk. Scrape sides and mix until all ingredients are incorporated. Spoon into prepared pan, smooth the top and bake 30-40 minutes or until a toothpick comes out clean when inserted. Cool 15 minutes and then remove cake from pan. Cool completely before frosting.

For the frosting, whip cream cheese in a stand mixer to soften. Slowly stream in cream to incorporate evenly. If lumps start to form, stop mixing, scrape sides and continue to mix. Once all cream is incorporated, mixture should appear thick and smooth. Stir in remaining ingredients and stir to incorporate. Once frosting appears smooth, turn mixer on high and whip 2-3 minutes or until fluffy and light, similar to whipped cream but a little heavier. Spread all frosting over cooled cake and top with lots of fresh raspberries. Store in the refrigerator until ready to serve.