Description
Indulge in the delightful combination of sweet raspberries and tangy lemon with this Raspberry Cake topped with a luscious Lemon Buttercream. Perfect for special occasions or as a sweet treat any day.
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup whole milk
- 1/3 cup sour cream
- 1 1/2 cups fresh raspberries tossed in 1 tablespoon flour
For the lemon buttercream:
- 1 cup unsalted butter (softened)
- 3 1/2 cups powdered sugar
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Prepare dry ingredients: Whisk flour, baking powder, and salt in a bowl.
- Mix wet ingredients: Cream butter, oil, and sugar; add eggs and vanilla; mix in sour cream.
- Combine wet and dry: Alternate adding dry ingredients and milk to wet mixture; fold in raspberries.
- Bake the cake: Divide batter, bake for 25–30 minutes, then cool.
- Make buttercream: Beat butter, add sugar, lemon zest, juice, cream, and salt; frost cake.
Notes
- Use room temperature ingredients for best results.
- Raspberries can be fresh or frozen (do not thaw if using frozen).
- Cake layers can be made a day ahead and chilled for easier assembly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
