Raspberry Cake with Lemon Buttercream

A bright, tender cake studded with fresh raspberries and finished with a tangy lemon buttercream — this Raspberry Cake with Lemon Buttercream is exactly the sort of recipe that makes casual brunches feel special without a lot of fuss. It’s light enough for spring and summer gatherings, yet comforting enough for an afternoon tea. If you’re planning a brunch spread, consider pairing this sliceable cake with a fruity pancake bowl for a colorful table — try this fluffy strawberry pancake bowl with creamy topping to round things out: https://savorousrecipe.com/fluffy-strawberry-pancake-bowl-with-creamy-topping/

Why you’ll love this dish

This cake hits a sweet spot: simple pantry ingredients, quick hands-on time, and a flavor contrast that feels sophisticated. The raspberries add pockets of juicy brightness, while the lemon buttercream keeps each bite lively rather than cloying.

“Light crumb, fresh berry bursts, and a lemon frosting that’s never too sweet — our guests asked for the recipe twice.” — a weekend brunch review

Perfect occasions: weekend brunches, baby showers, afternoon tea, potlucks, or a make-ahead dessert for dinner guests. Because it’s a single-layer cake, it’s also great for casual entertaining where you want something pretty but not fussy.

The cooking process explained

Before you dive in, here’s what happens: you cream butter and sugar to build volume, add eggs and milk for structure and moisture, fold in sifted dry ingredients to avoid overworking the gluten, then gently incorporate raspberries so they don’t turn the batter pink. After a short bake and a cooling period, the lemon buttercream comes together in minutes by beating softened butter with powdered sugar, lemon juice, and zest. Expect about 15 minutes active prep and 25–30 minutes in the oven.

What you’ll need

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup milk (whole or 2% work best)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries

For the lemon buttercream:

• 1 cup powdered (confectioners’) sugar
• 1/4 cup unsalted butter, softened
• 2 tablespoons lemon juice (fresh preferred)
• 1 teaspoon lemon zest

Substitutions and notes:

• Milk: swap with buttermilk for a slightly tangier crumb; reduce baking powder to 3/4 tsp if using acidic buttermilk.
• Raspberries: fresh are best. If using frozen, do not thaw — toss frozen berries in a tablespoon of flour to prevent bleeding and add them directly to the batter.
• For a lighter frosting, cut the powdered sugar by 1/4 cup and add a tablespoon of cream or milk to adjust texture.
• If you want a protein-rich brunch complement, this cake pairs nicely with a high-protein breakfast bowl: https://savorousrecipe.com/high-protein-breakfast-bowl-with-fluffy-pancakes/

Step-by-step instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch cake pan (or line it with parchment).
2. In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
3. Add the eggs one at a time, mixing well after each addition so the batter stays emulsion-stable.
4. Stir in 1/2 cup milk until combined. Scrape down the bowl so nothing is stuck to the sides.
5. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients, mixing on low until just combined. Do not overmix.
6. Gently fold in 1 cup fresh raspberries with a spatula—use a light touch to avoid smashing them.
7. Pour the batter into the prepared pan and smooth the top with an offset spatula. Tap the pan lightly on the counter to remove large air pockets.
8. Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (not batter). Rotate the pan halfway through if your oven has hot spots.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Don’t frost while warm or the buttercream will melt.
10. For the lemon buttercream: beat 1/4 cup softened butter until fluffy. Gradually add 1 cup powdered sugar, then 2 tablespoons lemon juice and 1 teaspoon lemon zest. Beat until smooth and spreadable. Add a teaspoon of milk if it’s too stiff.
11. Once the cake is completely cool, spread the buttercream evenly on top. Slice and serve.

Best ways to enjoy it

Serve slightly chilled or at room temperature. Top with a few extra fresh raspberries and a light dusting of powdered sugar for a pretty finish. Pair with:

• A pot of Earl Grey or green tea for afternoon tea.
• Fresh whipped cream or a dollop of mascarpone for a richer slice.
• Sparkling wine or a lemony prosecco cocktail for celebrations.
  For brunch pairing, balance the sweetness with savory dishes like smoked salmon on toast or a protein-forward breakfast bowl.

Storage and reheating tips

• Short-term: Store covered at room temperature (away from heat) for up to 24 hours. Because the buttercream contains dairy, keep the cake refrigerated beyond that.
• Refrigerator: Keep in an airtight container or cake dome for 3–4 days. Let slices come to room temperature for 20–30 minutes before serving for the best texture.
• Freezing: Freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the refrigerator, then bring to room temp and frost. You can also freeze fully frosted slices on a tray, then transfer to a bag once firm.
• Reheating: Warm a slice for 10–15 seconds in the microwave for a cozy, soft bite, but avoid overheating (buttercream will melt).
  Food safety: Don’t leave frosted cake at room temperature for more than 2 hours (1 hour if it’s hot out), due to the butter in the frosting.

Pro chef tips

• Room temperature ingredients combine more evenly: set eggs and milk out 20–30 minutes beforehand.
• Measure flour by spooning into the cup and leveling with a knife; avoid scooping directly, which compacts flour and produces a dense cake.
• Softened butter should still hold its shape; it shouldn’t be greasy or shiny.
• To keep raspberries from sinking, gently toss them with a teaspoon of flour before folding into the batter.
• If you want a perfectly smooth buttercream, sift the powdered sugar before beating.
• For an even bake, use an oven thermometer and rotate the cake halfway through baking.

Creative twists

• Lemon-raspberry layer cake: double the recipe to make two thin layers and fill them with lemon curd between layers.
• Almond swap: replace 1/4 cup flour with almond flour for a subtle nutty note (adds moisture).
• Chocolate-streaked: fold in 1/3 cup mini chocolate chips for a raspberry-chocolate version.
• Gluten-free: use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
• Vegan: replace butter with vegan butter, use 1/2 cup applesauce + 1 flax egg (1 tbsp ground flax + 3 tbsp water per egg), and use nondairy milk; texture will be slightly different but still tasty.
• Cupcake format: portion into lined muffin tins and reduce baking time to 18–22 minutes.

Common questions

Q: Can I use frozen raspberries?
A: Yes. Use them frozen and toss with a teaspoon of flour to reduce bleeding. Add them straight to the batter (do not thaw), and expect slightly longer bake time.

Q: How long does this cake take to make?
A: Active hands-on time is about 15–20 minutes. Bake 25–30 minutes and cooling takes at least 30–45 minutes, so plan for about 1.5 hours from start to serving.

Q: Can I make the cake ahead?
A: Yes. Bake the cake a day ahead and store it unfrosted in an airtight container. Frost on the day you’ll serve it for the freshest look and flavor. Frosted cake can be made a day ahead and stored in the fridge.

Q: What if my glaze is too thin or too thick?
A: If buttercream is too thin, add more powdered sugar a tablespoon at a time. If it’s too stiff, add up to a teaspoon of milk or lemon juice to loosen.

Q: Can I reduce the sugar?
A: You can reduce the cake sugar slightly (by 1–2 tablespoons) without major issues, but the powdered sugar in the frosting provides structure and sweetness — reduce cautiously and taste as you go.

Q: Food safety — how long can the frosted cake sit out?
A: Keep frosted cake at room temperature no longer than 2 hours total (1 hour in hot conditions) because the buttercream contains dairy.

If you want a printable version or a step-by-step card to follow in the kitchen, tell me what format you prefer and I’ll make one for you. Enjoy baking — the lemon-raspberry combo is a reliably cheerful crowd-pleaser.

Raspberry Cake with Lemon Buttercream

A bright and tender cake studded with fresh raspberries and finished with a tangy lemon buttercream, perfect for casual brunches and special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Brunch, Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

  

Cake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened (1 stick)
• 2 large eggs, room temperature
• 0.5 cups milk (whole or 2%)
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup fresh raspberries Fresh are best; if using frozen, toss in flour.

Lemon Buttercream Ingredients

• 1 cup powdered (confectioners’) sugar
• 0.25 cups unsalted butter, softened
• 2 tablespoons lemon juice (fresh preferred)
• 1 teaspoon lemon zest

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease and flour an 8- or 9-inch cake pan.
• In a large bowl, cream the softened unsalted butter and granulated sugar with a mixer until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the milk until combined. Scrape down the bowl to ensure everything is combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, mixing on low until just combined. Do not overmix.
• Gently fold in the fresh raspberries, using a spatula.
• Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter.

Baking

• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
• Do not frost while warm.

Making Lemon Buttercream

• Beat the softened butter until fluffy, then gradually add the powdered sugar, lemon juice, and lemon zest. Beat until smooth and spreadable.
• Add a teaspoon of milk if it’s too stiff.

Assembly

• Once the cake is completely cool, spread the buttercream evenly on top.
• Slice and serve.

Notes

Serve slightly chilled or at room temperature. Top with extra raspberries and a dusting of powdered sugar. Can be paired with tea or a light, sparkling cocktail.

Keyword Brunch, Cake, Dessert, lemon buttercream, Raspberry Cake