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
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.
Notes
- Frozen raspberries can be used without thawing.
- For a richer texture, use buttermilk instead of the milk and lemon juice mixture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
