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Raspberry Cake with Lemon Buttercream

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A delightful dessert combining tart fresh raspberries with zesty lemon buttercream, perfect for gatherings or a sweet treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup fresh raspberries (or frozen, thawed)
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons whole milk (for buttercream)
  • Pinch of salt (for buttercream)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk.
  7. Fold in the fresh raspberries gently.
  8. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes.
  9. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
  10. Beat the softened butter until creamy and smooth for the buttercream.
  11. Gradually add powdered sugar, lemon zest, and lemon juice, mixing until fluffy.
  12. Add milk gradually until the desired consistency is reached.
  13. Once cakes are cooled, spread a layer of buttercream on one cake layer, then place the second layer on top and frost the entire cake.
  14. Garnish with extra raspberries and lemon zest before serving.

Notes

Use fresh raspberries for the best flavor. Ensure cakes are completely cool before frosting.

Nutrition

Find it online: https://yummyfirst.com/lemon-buttercream-raspberry-cake/