Raspberry Cake with Lemon Buttercream Frosting
Discover a burst of flavors in every bite of this luscious raspberry cake topped with zesty lemon buttercream! Perfect for any celebration or a sweet treat on a cozy day!
Ingredients:
– 2 1/2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 4 large eggs
– 1 1/2 cups granulated sugar
– 1 cup buttermilk
– 1 1/2 cups fresh raspberries
– 2 tsp baking powder
– 1/4 tsp salt
– 1 tsp vanilla extract
– For the frosting: 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tbsp lemon juice
– Zest of 1 lemon
– A pinch of salt
– 1-2 tbsp heavy cream to adjust consistency
Instructions:
1. Start by preheating your oven to 350F 175C. Prepare two 8-inch cake pans by greasing and lightly flouring them to prevent sticking.
2. In a medium bowl, combine the flour, baking powder, and salt. Whisk these dry ingredients together and set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy.
4. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract.
5. Gradually incorporate the flour mixture into the wet ingredients, alternating with the buttermilk. Mix until the batter is just combined; be careful not to overmix.
6. Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
7. Divide the batter equally between the two prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
9. Meanwhile, prepare the lemon buttercream frosting. In a clean mixing bowl, beat the softened butter on medium speed until creamy.
10. Slowly add the powdered sugar, one cup at a time, mixing well after each addition until the mixture is smooth.
11. Mix in the lemon juice, lemon zest, and a pinch of salt until fully combined and fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until you reach the desired consistency.
12. Once the cakes have cooled completely, place one layer on a serving plate. Generously spread a layer of lemon buttercream frosting over the top of this layer.
13. Place the second cake layer carefully on top of the frosted layer, then use the remaining buttercream to frost the sides and top of the entire cake.
14. For a beautiful finish, garnish your cake with fresh raspberries and an extra sprinkle of lemon zest.
Nutritional Information: Each slice is approximately 450 calories, consisting of carbohydrates, fats, and proteins, with a balance of vitamins from the raspberries and lemon.
Time: Preparation time: 30 minutes Cooking time: 30 minutes