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.

INGREDIENTS:
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
? 2/3 cup whole milk
? 1 tablespoon finely grated lemon zest, plus 1/3 cup fresh juice
? 1 cup granulated sugar
? 2 teaspoons pure vanilla paste or extract
? 2 large eggs, room temperature

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 (1/3 cup), finely ground
? Fresh raspberries, for serving

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