Description
A light and fluffy Raspberry Cake topped with luscious lemon buttercream, perfect for any special occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup fresh raspberries
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream together the softened butter and granulated sugar for about 3-4 minutes until light and fluffy.
- Add the eggs one by one, blending well after each addition, then stir in the vanilla extract.
- Sift together the all-purpose flour, baking powder, and salt in another bowl.
- Gradually add the dry mixture to the butter mixture, alternating with the whole milk, starting and ending with the flour mixture.
- Fold in the fresh raspberries gently.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes.
- Let the cakes cool for about 10 minutes before transferring to a cooling rack.
- Prepare the lemon buttercream by beating the softened butter until creamy, then gradually add powdered sugar, lemon juice, lemon zest, vanilla, and salt.
- Once cooled, place one cake layer on a serving plate, spread lemon buttercream, add the second layer, and frost the entire cake.
- Decorate with additional fresh raspberries, slice, and enjoy!
Notes
For variations, consider other fruits or adding flavors like almond extract or lavender.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American