Raspberry Cake with Lemon Buttercream
A delightful raspberry cake perfectly paired with a refreshing lemon buttercream, ideal for any occasion.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 0.5 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for topping)
For the Lemon Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1-2 tablespoons heavy cream (for desired consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
- Crack in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually incorporate the dry mixture into the butter mixture, alternating with the milk, starting with the dry ingredients.
- Gently fold in the fresh raspberries with a spatula, taking care not to overmix.
- Spread the batter evenly into the prepared pan and smooth the top.
Baking
- Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Making the Lemon Buttercream
- Beat the softened butter in a large mixing bowl until creamy, then gradually add the powdered sugar, lemon juice, and lemon zest.
- If the mixture is too thick, mix in heavy cream to reach the desired consistency.
Frosting and Serving
- Once the cake has cooled, frost it generously with the lemon buttercream and top with extra fresh raspberries.
Notes
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze individual slices well-wrapped.