This Lemon Raspberry Cake is lightly sweet, has a hint of lemon flavor and is topped with raspberries. A confirmation that summer is here!!!
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, the mixture should seem thick and smooth. Stir in remaining ingredients and stir to incorporate. Once frosting seems 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 refrigerator until ready to serve.