Description
A delightful Raspberry Cake layered with zesty Lemon Buttercream, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1 cup powdered sugar
- ½ cup unsalted butter, softened (for frosting)
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- Gently fold in the fresh raspberries.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the lemon buttercream, beat the softened butter until creamy, then gradually add the powdered sugar, lemon juice, and lemon zest until smooth and fluffy.
- Once the cakes are completely cool, spread a layer of lemon buttercream on top of one cake layer, place the second layer on top, and frost the top and sides of the cake with the remaining buttercream.
- Decorate with additional raspberries if desired.
Notes
- Ensure the butter is at room temperature for easy mixing.
- Fresh raspberries can be substituted with frozen, but thaw and drain them first.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Raspberry Cake with Lemon Buttercream, raspberry lemon cake