Lemon Raspberry Cake
A bright and moist cake featuring fresh raspberries and a light lemon buttercream, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 1/2 cup lemon juice
Buttercream Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons lemon zest
- 1/2 cup unsalted butter, softened
Decoration
- Edible flowers for decoration
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
- Cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Whisk together the flour, baking powder, and salt in another bowl.
- Gradually add the dry mix to the creamed mixture, alternating with the milk.
- Fold in the lemon juice and fresh raspberries gently.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Frosting
- Beat together the powdered sugar, lemon juice, lemon zest, and softened butter until smooth.
Assembling
- Spread buttercream between layers and on top; decorate with edible flowers and reserved raspberries.
Notes
For best results, use room-temperature ingredients. Store in an airtight container for up to 4 days, or freeze uniced layers for up to 3 months.