Description
Indulge in the delightful combination of fresh raspberries and zesty lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. This moist and flavorful cake is perfect for any occasion, from birthdays to afternoon tea.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries (tossed with 1 tablespoon flour)
For the lemon buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 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). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the cake batter: Whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding dry ingredients and buttermilk to the batter. Gently fold in raspberries coated in flour.
- Bake the cakes: Divide batter among pans and bake for 25–30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool.
- Make the lemon buttercream: Beat butter until creamy, gradually add powdered sugar. Mix in lemon juice, zest, salt, and cream until light and fluffy.
- Frost the cakes: Frost the cooled cakes and decorate as desired.
Notes
- Tossing raspberries in flour helps prevent sinking.
- For extra lemon flavor, brush cake layers with lemon syrup before frosting.
- Cake layers can be made ahead and frozen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
