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Raspberry Cake With Lemon Buttercream

Raspberry Cake With Lemon Buttercream: A Sweet Bliss Delight

Delight in a Raspberry Cake With Lemon Buttercream that is incredibly moist and perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 1 1/2 cups Granulated sugar No substitutions needed.
  • 1 cup Unsalted butter Use plant-based butter for a vegan version.
  • 1 cup Whole milk Almond milk or another non-dairy milk works for the vegan option.
  • 3 large Large eggs Aquafaba can replace eggs for a vegan alternative.
  • 2 teaspoons Baking powder Essential for fluffiness.
  • 1 teaspoon Vanilla extract Use pure or imitation vanilla.
  • 1 teaspoon Salt Balances sweetness.
  • 2 cups Fresh raspberries Can substitute freeze-dried raspberry powder.
For the Lemon Buttercream
  • 4 cups Powdered sugar No substitutions required.
  • 1/4 cup Lemon juice Freshly squeezed is preferred.
  • 1 tablespoon Lemon zest More zest can boost the citrus punch.
  • 1 pinch Salt Elevates flavor.

Equipment

  • Electric mixer
  • mixing bowls
  • cake pans
  • Sifter
  • Cooling Rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Cream together the softened butter and granulated sugar using an electric mixer for 3-4 minutes until light and fluffy.
  3. Add the large eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. Sift together flour, baking powder, and salt in a separate bowl. Gradually add this dry mix to the creamed butter mixture, alternating with whole milk.
  5. Gently fold in the fresh raspberries.
  6. Divide the batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack.
  8. Beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, lemon juice, lemon zest, and a pinch of salt, continuing to beat until fluffy.
  9. Once cakes are completely cooled, frost with lemon buttercream.
  10. Decorate with fresh raspberries, slice, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Make sure all ingredients are at room temperature for best results.

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