Description
A luscious cake bursting with fresh raspberry flavor, paired with a zesty lemon buttercream, perfect for any celebration.
Ingredients
Scale
- 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
- For the Lemon Buttercream:
- 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 the Oven: Set your oven to 350°F (175°C).
- Prepare the Pans: Grease and flour two 9-inch round cake pans.
- Cream the Butter and Sugar: Beat softened butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Incorporate eggs one at a time and stir in vanilla extract.
- Mix Dry Ingredients: Sift together flour, baking powder, and salt in a separate bowl.
- Combine Mixtures: Gradually add dry ingredients to the butter mixture, alternating with milk.
- Fold in Raspberries: Gently fold in the raspberries.
- Divide the Batter: Split the batter evenly between the prepared pans.
- Bake: Bake for 30-35 minutes or until a toothpick comes out clean.
- Cool the Cakes: Let the cakes cool for 10 minutes before transferring to a cooling rack.
- Prepare the Lemon Buttercream: Beat butter, then gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and salt until fluffy.
- Assemble the Cake: Frost the first layer with buttercream, place the second layer on top, and frost the entire cake.
- Decorate: Garnish with fresh raspberries and serve.
Notes
For best results, prepare cake layers a day in advance. Store properly in the fridge until ready to frost.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg