Description
Indulge in the delightful combination of tangy raspberries and zesty lemon with this Raspberry Cake topped with luscious Lemon Buttercream. A perfect treat for any occasion!
Ingredients
Scale
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1 tablespoon flour (for tossing raspberries)
Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Prepare the cake batter: Mix dry ingredients, beat butter and sugar, add eggs and flavorings, alternate with flour and buttermilk, fold in raspberries.
- Bake: Divide batter, bake for 25-30 minutes, then cool.
- Make the buttercream: Beat butter, add sugar, lemon juice, zest, and cream until fluffy.
- Assemble: Frost cooled cakes with buttercream and layer as desired.
Notes
- For a stronger raspberry flavor, consider adding a thin layer of raspberry jam between cake layers.
- Chill the cake before slicing for neat layers.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 47g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
