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Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream: Discover the Secret!


  • Author: isabil
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

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

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract.
  5. In another bowl, combine the flour and baking powder.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
  7. Gently fold in the fresh raspberries.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. 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.
  12. 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.
  13. 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