Name: Raspberry Cake with Lemon Buttercream Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 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); 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

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If you’re looking to impress at your next get-together or simply treat yourself to something truly special, Raspberry Cake with Lemon Buttercream hits every sweet, tangy note you could want. This delightful cake pairs fluffy layers bursting with fresh raspberries and a dreamy, citrusy buttercream that strikes just the right balance between zesty and sweet. Each bite delivers freshness and nostalgia, making this dessert as lovely to eat as it is to behold.

Raspberry Cake with Lemon Buttercream Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients! You don’t need anything too fancy for Raspberry Cake with Lemon Buttercream, but each component plays a starring role. From the zest that perfumes the batter, to the plump berries dotting every bite, and that glorious lemony frosting—each is absolutely essential for flavor, texture, or color.

All-purpose flour: This is the backbone of your cake, ensuring light, tender layers every time.
Baking powder: Lift and fluff, this powder gives your cake that irresistible, soft crumb.
Salt: Just a touch, but crucial—it deepens all the other flavors.
Unsalted butter (cake): There’s nothing quite like the richness and flavor real butter brings to a cake; make sure it’s softened for easy blending.
Granulated sugar: Sweetens the deal, and helps aerate the butter for a tender, light texture.
Egg whites: These create a delicate structure, keeping the cake light and almost cloud-like.
Lemon zest: Super fragrant and bright, lemon zest infuses the cake and the buttercream with the perfect citrus perfume.
Vanilla extract: Rounds out the citrus notes and amplifies the berry flavor.
Whole milk: Adds richness and moisture, ensuring your cake doesn’t turn out dry.
Lemon juice: Adds both acidity and brightness, working with the zest for strong lemony flavor.
Fresh raspberries: The star ingredient! Each bite is filled with bursts of juicy berry goodness—plus, they look beautiful too.
Flour (for raspberries): Tossing the raspberries in flour keeps them from sinking to the bottom, so you get berry in every slice.
Unsalted butter (buttercream): The base for our luscious, lemony frosting—softened for ultimate creaminess.
Powdered sugar: Gives the buttercream its smooth, silky, melt-in-your-mouth sweetness.
Lemon juice (buttercream): Brightens the frosting with real citrus zing.
Lemon zest (buttercream): Adds another layer of sunny, lemon flavor to the frosting.
Heavy cream: A splash creates the perfect texture—soft, pillowy, and easy to spread.
Salt (buttercream): Just a pinch keeps the sweetness in balance and makes the lemon really pop.

How to Make Raspberry Cake with Lemon Buttercream

Step 1: Prep Your Pans and Preheat

First things first—preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to guarantee easy, clean releases later. Nothing ruins a cake moment faster than sticking layers, so don’t skip that parchment!

Step 2: Mix Dry Ingredients

Grab a medium bowl and whisk together the all-purpose flour, baking powder, and salt. This ensures everything gets evenly distributed, so your cake rises beautifully and every bite is balanced.

Step 3: Cream Butter and Sugar

In your largest bowl, beat the softened butter with granulated sugar until it’s light, creamy, and almost fluffy. This step is what creates the cake’s signature fine crumb and ensures amazing texture—be patient and let the mixer do its magic for a couple of minutes.

Step 4: Add Egg Whites, Lemon Zest, and Vanilla

Add your egg whites one at a time, mixing well after each addition to keep the batter smooth and lofty. Stir in the lemon zest and vanilla extract, taking a moment to inhale the wonderful citrus aroma filling your kitchen—you know this will be good.

Step 5: Alternate Wet and Dry Ingredients

Combine the milk and lemon juice in a measuring cup. Now, alternate adding the dry flour mixture and the milk-lemon blend to your butter mixture, beginning and ending with the dry ingredients. This method keeps the batter stable and prevents overmixing, giving you a soft cake every time.

Step 6: Fold in Raspberries

Toss the fresh raspberries in a tablespoon of flour, then very gently fold them into the batter. Tossing keeps those berries from sinking to the bottom while baking, and gentle folding helps preserve their shape for pops of juicy color throughout your Raspberry Cake with Lemon Buttercream.

Step 7: Bake and Cool

Divide the batter evenly between your prepared cake pans, smoothing out the tops. Slide them into the oven and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely—the waiting is the hardest part, but it’s worth it!

Step 8: Whip Up the Lemon Buttercream

In a large bowl, beat the softened butter until it’s silky smooth. Gradually add powdered sugar, pausing to add lemon juice, lemon zest, and a pinch of salt. If the frosting seems thick, drizzle in heavy cream, one tablespoon at a time, until you reach that perfect, fluffy texture. This lemon buttercream is luscious and tart—the ultimate pairing for your sweet raspberry cake layers.

Step 9: Frost and Assemble

Once the cakes are completely cool, spread a generous layer of lemon buttercream on the first round, stack the second layer on top, then blanket the entire cake with the rest of that glorious frosting. For a pretty finish, garnish with fresh raspberries and a sprinkle of extra zest if desired. And just like that, you have a show-stopping Raspberry Cake with Lemon Buttercream ready to dazzle!

How to Serve Raspberry Cake with Lemon Buttercream

Garnishes

This cake shines on its own, but a handful of plump, juicy fresh raspberries and a pinch of finely grated lemon zest scattered on top make it irresistible. Edible flowers or thin lemon slices add even more visual flair, elevating the presentation for any occasion.

Side Dishes

You really don’t need much alongside Raspberry Cake with Lemon Buttercream, but a side of freshly whipped cream or a scoop of vanilla ice cream can make each slice even more decadent. If you want a lighter contrast, consider serving with a bowl of mixed summer berries or a crisp, mildly sweet lemon sorbet.

Creative Ways to Present

For a party, try slicing your cake thin and stacking the slices in a fun, dramatic tower. Cupcake versions are also a hit—just bake the batter in muffin tins and top each with a swirl of the lemon buttercream. Or, for an elegant twist, decorate with candied lemon peels or edible gold dust for a touch of celebration.

Make Ahead and Storage

Storing Leftovers

Leftover Raspberry Cake with Lemon Buttercream can be kept at room temperature, tightly covered, for up to 2 days. If you want it even fresher, store it in the refrigerator; just bring it back to room temp before serving so the buttercream is soft and creamy again.

Freezing

This cake freezes surprisingly well. For best results, wrap individual slices (or even a whole unfrosted cake) in plastic wrap and then aluminum foil. Freeze for up to 2 months, and thaw in the fridge overnight before frosting or serving.

Reheating

You don’t need to reheat this cake, but if you like a slightly warm slice, a quick 10-second spin in the microwave does the trick—just watch so the buttercream doesn’t melt completely. Letting it sit at room temperature for 30 minutes before serving helps the flavor and texture shine.

FAQs

Can I use frozen raspberries in Raspberry Cake with Lemon Buttercream?

Absolutely! Just use them straight from the freezer without thawing, as thawed berries can become too juicy and bleed into the batter. Toss them with flour just as you would fresh berries, and bake as directed.

What’s the best way to get a smooth lemon buttercream?

Start with butter that’s truly softened but not melted, and beat it until creamy before adding powdered sugar gradually. Add lemon juice and cream slowly until you reach a silky, spreadable consistency. Sifting your powdered sugar also prevents lumps.

Can I make Raspberry Cake with Lemon Buttercream gluten-free?

Yes! Substitute a reliable 1:1 gluten-free flour blend for the all-purpose flour. Make sure your baking powder is gluten-free, and keep in mind the texture might be slightly different, but still delicious.

How do I make this cake extra moist?

If you want an even richer texture, try substituting buttermilk for the milk and lemon juice mixture. Buttermilk lends a wonderful tang and softness that works beautifully in this fruity, citrusy cake.

Do I need to refrigerate the cake because of the buttercream?

If you’re serving within a day or two and your kitchen is cool, it’s fine to keep the cake at room temperature. For longer storage or during hot weather, refrigeration is best, but always let the cake come back to room temp for the best flavor and texture.

Final Thoughts

If you’re craving a cake that feels both special and doable, Raspberry Cake with Lemon Buttercream is sure to be your new favorite. The balance of juicy berries, tender crumb, and tangy-sweet buttercream is honestly irresistible. Try it at your next birthday, brunch, or “just because” and let yourself fall in love with every vibrant, sunshine-filled bite!

Raspberry Cake with Lemon Buttercream Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of fresh raspberries and zesty lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. Perfect 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

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Instructions

Preheat the oven: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Prepare the cake batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add egg whites, lemon zest, and vanilla. Alternate adding dry ingredients and milk mixture. Fold in raspberries tossed in flour. Divide batter between pans.
Bake the cakes: Bake for 30–35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the buttercream: Beat butter until smooth. Gradually add powdered sugar, lemon juice, lemon zest, and salt. Adjust consistency with cream. Frost cooled cake layers and garnish with raspberries.