Description
Moist raspberry cake with zesty lemon buttercream – a fruity, citrusy dessert perfect for celebrations and sweet cravings!
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
For the Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2-3 tablespoons heavy cream or milk (adjust for consistency)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Alternate adding the dry ingredients with milk and sour cream, mixing until combined. Fold in raspberries.
- Divide batter between pans and bake for 25-30 minutes. Cool completely.
- Beat butter, powdered sugar, lemon juice, zest, and cream for the buttercream.
- Assemble the cake with one layer of frosting in between, then frost the top and sides. Garnish with raspberries or lemon slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American