Description
Indulge in the delightful flavors of this Raspberry Cake with Lemon Buttercream. A moist, tender cake bursting with fresh raspberries, topped with a zesty lemon buttercream – a perfect dessert for any occasion!
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large egg whites
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- ¾ cup whole milk
- ¼ cup lemon juice
- 1½ cups fresh raspberries (plus extra for garnish)
- 1 tablespoon flour (for tossing raspberries)
For the Lemon Buttercream:
- 1 cup unsalted butter (softened)
- 3½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1–2 tablespoons heavy cream (as needed for texture)
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition.
- Mix in lemon zest and vanilla.
- In a measuring cup, combine milk and lemon juice.
- Alternately add the dry ingredients and milk mixture to the butter mixture, beginning and ending with the dry.
- Toss raspberries with 1 tablespoon of flour and gently fold them into the batter.
- Divide batter evenly between prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat softened butter until smooth.
- Gradually add powdered sugar, lemon juice, lemon zest, and salt.
- Add cream 1 tablespoon at a time until desired consistency is reached.
- Frost cooled cake layers and garnish with fresh raspberries if desired.
Notes
- Frozen raspberries can be used, but do not thaw.
- For a richer texture, substitute buttermilk for the milk and lemon juice mixture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
