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Raspberry Cake with Lemon Buttercream

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A delightful dessert that combines the sweetness of raspberries with tangy lemon buttercream.

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

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.
  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, alternating with the milk.
  7. Fold in the fresh raspberries gently.
  8. Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
  9. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
  10. Beat the softened butter for the buttercream until creamy.
  11. Add powdered sugar, lemon zest, and lemon juice, mixing until smooth.
  12. Add milk gradually until the desired consistency is reached.
  13. Spread a layer of buttercream on one cake layer, place the second layer on top and frost the entire cake.
  14. Garnish with extra raspberries and lemon zest.
  15. Serve and enjoy!

Notes

Refrigerate the frosted cake for easier slicing. Experiment with different berry combinations for a varied flavor.

Nutrition

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