Description
This Raspberry Cake with Lemon Buttercream is a delightful and refreshing dessert perfect for summer. The moist lemon-infused cake layers are studded with fresh raspberries and complemented by a creamy, tangy lemon buttercream frosting. It’s a beautiful, vibrant cake that’s sure to impress at any gathering.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1/2 cup milk
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
For the lemon buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes don’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This adds air to the batter for a tender crumb.
- Add eggs and flavorings: Beat in eggs one at a time until fully incorporated. Then mix in the lemon zest and vanilla extract to infuse the cake with bright citrus and vanilla flavors.
- Combine wet ingredients: In a small bowl, whisk together the milk and sour cream. This will add moisture and richness to the batter.
- Alternate adding dry and wet ingredients: Gradually add the dry ingredients and wet mixture to the butter mixture alternately, starting and ending with the dry ingredients. Mix gently to avoid overworking the batter.
- Fold in raspberries: Carefully fold in the fresh or frozen raspberries, making sure not to break them up too much which can cause the batter to turn pink and thin.
- Divide batter and bake: Evenly divide the batter between the prepared pans and smooth the tops with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Make the lemon buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed to prevent powdery mess. Add fresh lemon juice, lemon zest, a tablespoon of heavy cream or milk, and a pinch of salt. Then beat on medium-high speed for 2–3 minutes until light and fluffy. Adjust the consistency with more cream or milk as needed for easy spreading.
- Assemble and frost: If layering, spread a thin layer of buttercream between the cooled cake layers to create distinct tiers. Then frost the top and sides of the cake evenly.
- Decorate and serve: Garnish the finished cake with fresh raspberries and additional lemon zest for a bright, elegant look. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- For a more pronounced layered effect, apply a thin crumb coat of buttercream and chill before final frosting.
- Use fresh raspberries for the best texture, but frozen raspberries work well if added directly without thawing.
- The cake can be made a day ahead and refrigerated to enhance flavors.
- Store the frosted cake covered in the refrigerator and bring to room temperature before serving for optimal taste and texture.
