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.
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.