Raspberry Cake with Lemon Buttercream A Burst of Fresh Flavors!
Fresh raspberries and zesty lemon unite in this vibrant cake thats sure to please any palate! Experience a slice of berry bliss today!
Ingredients:
– 1 cup fresh raspberries
– 4 cups powdered sugar
– cup unsalted butter, softened
– 1 cups granulated sugar
– 2 cups all-purpose flour
– cup raspberry purée
– 1 tsp baking powder
– tsp baking soda
– tsp salt
– 3 large eggs
– 1 cup buttermilk, at room temperature
– 1 tsp vanilla extract
– 2 tbsp fresh lemon juice
– Zest of 1 lemon
– 1 tbsp milk optional, for consistency
Instructions:
1. Preheat & Prep Pans: Start by preheating your oven to 350F 175C. Prepare two 9-inch round cake pans by greasing and flouring them well, then line the bottoms with parchment paper for easy removal.
2. Make the Cake Batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a larger bowl, cream the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
3. Combine Ingredients: Add the eggs one by one to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract. Next, alternate adding the dry flour mixture and buttermilk to this batter, stirring gently to combine. Be careful not to overmix! Lastly, delicately fold in the fresh raspberries and raspberry purée until just incorporated.
4. Bake: Divide the cake batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them onto a wire rack to cool completely.
5. Prepare Buttercream: In a mixing bowl, beat the softened unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing on a low speed to avoid the sugar flying everywhere. Add in the fresh lemon juice, lemon zest, and a little vanilla extract for flavor. If the buttercream is too thick, add a tablespoon of milk as needed for your desired consistency.
6. Assemble & Frost: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of lemon buttercream between the cake layers and top the cake with more buttercream. For an extra touch, decorate with additional raspberries and a sprinkle of lemon zest. Enjoy!
Nutritional Information:
– Calories per slice: Approx. 320
– Total Fat: 15g
– Saturated Fat: 9g
– Carbohydrates: 47g
– Fiber: 1g
– Sugars: 30g
– Protein: 3g
Time: Preparation time: 20 minutes Cooking time: 30 minutes