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Raspberry Cake With Lemon Buttercream

Raspberry Cake With Lemon Buttercream You'll Adore

Raspberry Cake With Lemon Buttercream is a vibrant dessert combining tart raspberries with zesty lemon buttercream, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with a rice and tapioca flour blend for a gluten-free version.
  • 1.5 cups Granulated Sugar Adjust according to personal taste.
  • 1 cup Unsalted Butter Use plant-based butter for a vegan option.
  • 1 cup Whole Milk Swap for plant-based milk if vegan.
  • 3 Large Eggs Replace with aquafaba for vegan baking.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal results.
  • 1 tablespoon Vanilla Extract Opt for high-quality vanilla for the best taste.
  • 1 pinch Salt Just a pinch can do wonders.
  • 1 cup Fresh Raspberries Stir in gently to prevent breaking.
For the Lemon Buttercream
  • 4 cups Powdered Sugar Sift for best consistency.
  • 2 tablespoons Lemon Juice Adjust quantities for a zingier flavor.
  • 1 medium Lemon Zest Delivers tartness and aroma.

Equipment

  • mixing bowl
  • Electric mixer
  • 9-inch round cake pans
  • spatula
  • Wire rack

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lining them.
  2. In a mixing bowl, cream together butter and sugar until light and fluffy for about 3-4 minutes.
  3. Add eggs one at a time, mixing fully before adding the next, then mix in vanilla extract.
  4. Sift together flour, baking powder, and salt in a separate bowl and set aside.
  5. Gradually add dry ingredients to the butter mixture, alternating with whole milk, mixing until just combined.
  6. Gently fold in the fresh raspberries into the batter using a spatula.
  7. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  9. Beat softened butter for the buttercream until creamy, then gradually add sifted powdered sugar, lemon juice, and zest, mixing until fluffy.
  10. Once the cakes cool, layer them with lemon buttercream in between and frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best texture, use room temperature ingredients. Avoid overmixing once raspberries are added to keep the crumb light.

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