Description
This Raspberry Cake with Lemon Buttercream is one of those desserts that feels like sunshine on a plate—perfect for celebrations, afternoon tea, or just because you deserve something amazing.
Ingredients
Scale
For the Raspberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 2 tablespoons fresh lemon juice
- 2 cups fresh raspberries (plus extra for garnish)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- Zest of 1 lemon
- 3 tablespoons fresh lemon juice
- 2 tablespoons heavy cream or milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a bowl, whisk together the flour, baking powder, and salt. - Cream the Butter and Sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Incorporate the Dry and Wet Ingredients:
Gradually add the dry ingredients, alternating with the buttermilk and lemon juice, beginning and ending with the flour mixture. Gently fold in the raspberries, being careful not to crush them. - Bake the Cakes:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. - Make the Lemon Buttercream:
Beat the butter until creamy. Gradually add the powdered sugar, mixing until smooth. Stir in the lemon zest, lemon juice, heavy cream, and vanilla extract. Beat until light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of lemon buttercream on top. Add the second cake layer and frost the entire cake with the remaining buttercream. - Decorate and Serve:
Garnish with fresh raspberries and a sprinkle of lemon zest. Slice and enjoy this sweet, tangy delight!