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Recipes 2025-04-08 11:16:12

🍰 Raspberry Cake with Lemon Buttercream πŸ˜‹

🍰 Raspberry Cake with Lemon Buttercream πŸ˜‹

Lemon Raspberry Cake

Preparation Time: 20 minutes
Baking Time: 25-30 minutes
Servings: 12 slices
Best Time to Serve: Ideal for family gatherings, birthday parties, or special events.

Ingredients

1. For the Raspberry Cake:

  • 2 ½ cups all-purpose flour (300g)

  • 2 ½ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 1 cup unsalted butter, softened (225g)

  • 1 ¾ cups granulated sugar (350g)

  • 4 large eggs

  • 1 tsp vanilla extract

  • 1 ½ cups fresh raspberries (or 1 ½ cups raspberry puree if using frozen raspberries)

  • 1 cup sour cream (240g)

  • 2 tbsp milk (30ml)

2. For the Lemon Buttercream:

  • 1 cup unsalted butter, softened (225g)

  • 4 cups powdered sugar (480g)

  • 2 tbsp lemon zest (from about 2 lemons)

  • 3 tbsp fresh lemon juice (about 1 lemon)

  • 1 tsp vanilla extract

  • 2-3 tbsp heavy cream (or milk, for desired consistency)

  • A pinch of salt (optional, to balance sweetness)

3. For Garnish:

  • Fresh raspberries (optional)

  • Lemon slices (optional)

Instructions

πŸ”Ή Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to make it easier to remove the cakes after baking.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).

  4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

  5. Add the dry ingredients to the butter mixture in three batches, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined – be careful not to overmix.

  6. Gently fold in the fresh raspberries (or raspberry puree). If using fresh raspberries, lightly coat them in a bit of flour before folding them in to prevent them from sinking to the bottom of the cake.

πŸ”Ή Step 2: Bake the Cake

  1. Divide the batter evenly between the two prepared cake pans and smooth the tops.

  2. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs.

  3. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.

πŸ”Ή Step 3: Prepare the Lemon Buttercream

  1. In a large mixing bowl, beat the softened butter on medium speed until smooth and creamy (about 2 minutes).

  2. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Once all the powdered sugar is added, increase the speed to medium-high and beat for 3-4 minutes until the buttercream is light and fluffy.

  3. Add the lemon zest, lemon juice, and vanilla extract, and mix to combine. The lemon flavor will be more intense, so make sure it’s well-mixed into the frosting.

  4. If the buttercream is too thick, add 1 tablespoon of heavy cream (or milk) at a time until the desired consistency is reached. If it's too thin, add more powdered sugar to thicken it up.

  5. Taste the frosting and add a pinch of salt if you’d like to balance out the sweetness and enhance the lemon flavor.

πŸ”Ή Step 4: Assemble the Cake

  1. Once the cakes are completely cool, place one layer of the cake on a serving plate or cake stand.

  2. Spread a generous amount of lemon buttercream on top of the first cake layer, smoothing it out evenly.

  3. Place the second layer of cake on top and frost the top and sides with the remaining lemon buttercream. Use a spatula to smooth out the frosting or create a textured finish, depending on your preference.

  4. Garnish the top of the cake with fresh raspberries and lemon slices for a pop of color and a beautiful presentation.

πŸ”Ή Step 5: Serve and Enjoy

  1. Slice the cake into even pieces and serve. This cake is delicious when served chilled or at room temperature. The combination of sweet and tart flavors, along with the creamy buttercream, makes it a memorable dessert!

Tips for the Perfect Raspberry Cake with Lemon Buttercream

  • Fresh vs. Frozen Raspberries: Fresh raspberries are ideal, but if using frozen, make sure to thaw and drain them well before folding them into the batter to avoid excess moisture.

  • Lemon Flavor: For a more intense lemon flavor, feel free to add more lemon zest or juice to the buttercream or cake batter.

  • Texture: If you prefer a smoother frosting, make sure to sift the powdered sugar before adding it to the butter for a fluffier result.

  • Decoration Ideas: If you want to add more decoration, consider topping the cake with candied lemon peel or even a drizzle of raspberry syrup for extra flair.

Calories (estimated)

  • 1 slice (1/12 of the cake): ~400-450 kcal (depending on the slice size and the amount of frosting used)

Energy-Saving Tips

  • Make the cake layers a day ahead and store them wrapped in plastic wrap to save time on the day you plan to serve it.

  • The buttercream can also be made in advance. Just store it in an airtight container in the refrigerator for up to 3 days, and re-whip it before using.

Who Would Enjoy This?

  • Lemon Lovers: This cake is a dream for anyone who enjoys the tangy, refreshing taste of lemon paired with a rich, creamy frosting.

  • Berry Lovers: If you love the flavor of fresh fruit in your desserts, the raspberry-flavored cake will be a hit.

  • Special Occasions: Perfect for birthdays, spring and summer parties, or any time you want to treat yourself and others to a delicious and elegant dessert.

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