Raspberry Cake with Lemon Buttercream

Here’s a delightful recipe for a Raspberry Cake with Lemon Buttercream:

Ingredients:

For the Raspberry Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• ½ cup sour cream (adds moisture)
• 1 ½ cups fresh raspberries (or frozen, thawed)

For the Lemon Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (from about 1-2 lemons)
• 2-3 tbsp heavy cream or milk
• Pinch of salt

Instructions:

Make the Raspberry Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Whisk dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 3-4 minutes). Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add milk and sour cream: Mix in the sour cream until smooth. Gradually add in the dry ingredients, alternating with the milk, starting and ending with the dry mixture.
5. Fold in raspberries: Gently fold the raspberries into the batter, being careful not to overmix. If using frozen berries, ensure they are thawed and well-drained.
6. Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Lemon Buttercream:

1. Cream the butter: In a large bowl, beat the softened butter with an electric mixer until creamy (about 2 minutes).
2. Add powdered sugar: Gradually add powdered sugar, 1 cup at a time, beating on low speed until combined.
3. Add lemon: Mix in the fresh lemon juice, lemon zest, and a pinch of salt. Beat until the frosting is smooth and fluffy.
4. Adjust consistency: Add heavy cream or milk 1 tablespoon at a time until the frosting reaches your desired consistency for spreading.

Assemble the Cake:

1. Layer the cake: Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a generous layer of lemon buttercream over the top.
2. Top with the second cake layer: Place the second cake layer on top and frost the entire cake with the remaining lemon buttercream.
3. Decorate: For an extra touch, garnish with fresh raspberries and lemon zest.
4. Serve and enjoy: Slice and serve. The tangy lemon buttercream paired with the sweet, juicy raspberries makes for a delightful, refreshing cake!

Perfect for spring and summer gatherings!