Description
Delight in a moist and fluffy raspberry cake topped with tangy lemon buttercream. This delightful dessert is perfect for any occasion!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
For the Lemon Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1-2 tablespoons milk (as needed)
Instructions
- Prepare Cake: Preheat oven to 180°C (350°F). Grease and flour an 8-inch round cake pan.
- Mix Cake Batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add dry ingredients to the wet mixture, alternating with milk. Fold in raspberries gently.
- Bake Cake: Pour batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting.
- Prepare Buttercream: In a bowl, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest. Beat until smooth and fluffy. Add milk a little at a time until desired consistency is reached.
- Frost Cake: Spread lemon buttercream over the cooled cake. Garnish with additional raspberries or lemon zest if desired.
Notes
- For a richer lemon flavor, add extra lemon zest to the buttercream.
- If using frozen raspberries, ensure they are fully thawed and drained to avoid excess moisture in the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g