Refreshing Raspberry Cake with Lemon Buttercream Recipe

Sweet and zesty raspberry cake with lemon buttercream promises a delightful twist on classic desserts.

Bursting with fruity notes, this recipe combines tangy berries and creamy frosting for an irresistible treat.

Each slice offers a perfect balance of soft cake and bright citrus flavors.

Seasonal raspberries bring natural sweetness that complements the silky lemon buttercream.

Bakers of all skill levels can master this elegant dessert with simple techniques.

Whipping up this cake feels like creating a delicious work of art that everyone will adore.

Let your taste buds dance with this extraordinary raspberry and lemon sensation.

What Stands Out About Raspberry Cake with Lemon Buttercream

• Packed with fresh raspberries, this cake delivers a vibrant, tangy flavor that dances on your taste buds.
• The zesty lemon buttercream transforms this cake from ordinary to extraordinary, adding a bright, refreshing twist that elevates the entire dessert experience.
• Ideal for family gatherings, potlucks, or a special weekend treat, this raspberry cake suits multiple occasions and will have everyone asking for seconds.

What You’ll Need for Raspberry Cake with Lemon Buttercream

• All-Purpose Flour: A key component that provides structure to the cake's tender crumb.
• Granulated Sugar: Adds sweetness and helps create a soft, moist texture.
• Unsalted Butter: Provides rich flavor and contributes to the cake's tender consistency.
• Large Eggs: Bind the ingredients together and add moisture to the cake.
• Fresh Raspberries: Bring bright, fruity flavor and natural sweetness to the cake.

• Baking Powder, Baking Soda: Help the cake rise and create a light, airy texture.
• Salt: Enhances the overall flavor of the cake.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.

• Powdered Sugar: Creates a smooth, sweet base for the buttercream.
• Unsalted Butter: Provides creamy richness to the frosting.
• Lemon Juice, Lemon Zest: Bring a bright, tangy flavor to the buttercream.
• Milk: Helps adjust the frosting's consistency and smoothness.

Baking Raspberry Cake with Lemon Buttercream

Step 1: Fire Up the Oven

Crank your oven to a toasty 180C (350F).

Grab an 8-inch round cake pan and give it a generous coating of grease and flour to prevent any sticky situations.

Step 2: Create the Cake Base

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these together in a mixing bowl.

In a separate large bowl, cream butter and sugar until they transform into a light, fluffy mixture.

Crack in eggs one by one, mixing thoroughly after each addition.

Splash in vanilla extract for extra flavor magic.

Slowly incorporate the dry ingredients into the wet mixture, alternating with milk to keep things smooth.

Gently fold in fresh raspberries, being careful not to crush them.

Step 3: Bake to Perfection

Pour the vibrant batter into your prepared pan.

Slide the pan into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick into the center – it should come out clean.

Once baked, let the cake cool completely on a wire rack.

Step 4: Craft the Lemon Buttercream

In a mixing bowl, beat butter until it becomes creamy and soft.

• Powdered sugar
• Fresh lemon juice
• Lemon zest

Whip everything together until the frosting becomes smooth and fluffy.

Adjust the consistency by adding a splash of milk as needed.

Step 5: Decorate and Serve

Spread the zesty lemon buttercream generously over the cooled cake.

For an extra touch of elegance, sprinkle some fresh raspberries or lemon zest on top.

Slice, serve, and watch everyone’s eyes light up with delight!

Helpful Ideas for Raspberry Cake with Lemon Buttercream

• Carefully fold raspberries into the batter to prevent breaking the berries and maintain their shape, which helps distribute them evenly throughout the cake.
• Ensure butter, eggs, and milk are at room temperature for smoother mixing and better cake texture, helping ingredients blend more effectively.
• Lightly coat raspberries in a thin layer of flour before adding to the batter to prevent them from sinking to the bottom during baking.
• Use the toothpick method to check cake readiness; if it comes out clean or with minimal crumbs, the cake is perfectly baked and ready to cool.
• Add milk gradually to the buttercream to achieve the perfect spreading texture, avoiding a runny or too-thick frosting.

Store Raspberry Cake with Lemon Buttercream

• Store the cake in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap to prevent drying out and absorbing other food odors.
• Wrap the entire unfrosted cake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
• Cut individual cake slices, wrap each separately in plastic wrap, then place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30-45 minutes before serving.
• Warm refrigerated cake slices in the microwave for 15-20 seconds or in a preheated oven at 150°C (300°F) for 5-7 minutes until slightly warm.

Great Pairings for Raspberry Cake with Lemon Buttercream

• Pair Sparkling Champagne: The crisp, bubbly nature of champagne perfectly complements the tangy lemon buttercream and sweet raspberries, creating a delightful balance of flavors that dance on your palate.
• Serve Herbal Tea Complement: Light, refreshing herbal teas like chamomile or lavender provide a gentle backdrop that enhances the cake's fruity and citrusy notes without overpowering the delicate dessert.
• Create Berry Sorbet Side: A small scoop of raspberry or lemon sorbet alongside the cake intensifies the fruit flavors and offers a cool, palate-cleansing contrast to the rich buttercream frosting.
• Match White Wine Elegance: A crisp, slightly sweet Riesling or Moscato wine echoes the cake's bright citrus and berry tones, creating a harmonious and sophisticated dessert experience.

Creative Versions of Raspberry Cake with Lemon Buttercream

• Gluten-Free Raspberry Cake: Replace wheat flour with almond or gluten-free all-purpose flour blend. Ensure baking powder and other ingredients are certified gluten-free.
• Vegan Raspberry Delight: Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk. Use vegan buttercream made from plant-based butter and powdered sugar.
• Low-Sugar Raspberry Treat: Swap regular sugar with stevia or monk fruit sweetener. Use sugar-free lemon buttercream with a sugar alternative and reduced-calorie ingredients.
• Dairy-Free Raspberry Cake: Replace butter with coconut oil or vegetable oil. Use almond or oat milk instead of dairy milk. Create dairy-free lemon buttercream using coconut cream and plant-based margarine.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, you can use frozen raspberries. Just thaw and pat them dry before folding into the batter to prevent excess moisture.

• How do I prevent raspberries from sinking to the bottom of the cake?

Toss the raspberries in a little flour before adding them to the batter. This helps them stay suspended throughout the cake while baking.

• What type of milk works best for this recipe?

Whole milk is recommended for the richest flavor and texture, but you can also use 2% milk as a substitute. Avoid using skim milk as it may make the cake less moist.

• Is it necessary to use room temperature ingredients?

Yes, using room temperature butter, eggs, and milk helps create a smoother batter and ensures more even baking, resulting in a better cake texture.

Raspberry Cake with Lemon Buttercream Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 39 reviews

• Total Time: 50 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Indulgent raspberry cake with lemon buttercream celebrates summer’s sweetest flavors, blending tart berries and zesty citrus. Rich layers of moist cake promise a delightful dessert experience you’ll savor with each delectable bite.

---

Ingredients

Scale 1x2x3x

Cake Ingredients:

• 1 1/2 cups (360 ml) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 large eggs
• 1 cup (150 g) fresh raspberries (or frozen, thawed)
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (120 ml) milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Lemon Buttercream Ingredients:

• 1/2 cup (113 g) unsalted butter, softened
• 2 cups (240 g) powdered sugar
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 12 tablespoons (180 ml) milk (as needed)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the baking environment by heating the oven to 180C (350F) and thoroughly coating an 8-inch round cake pan with grease and flour to prevent sticking.
2. Create the cake foundation by combining dry ingredients in a mixing bowl, ensuring even distribution of flour, baking powder, baking soda, and salt through gentle whisking.
3. In a separate large bowl, cream butter and sugar until light and smooth, then incorporate eggs individually, mixing thoroughly after each addition to maintain a consistent texture.
4. Introduce vanilla extract to the butter mixture, then gradually fold in the dry ingredients, alternating with milk to achieve a silky, well-blended batter.
5. Delicately incorporate fresh raspberries into the batter, using a gentle folding technique to prevent crushing the fruit and maintain their integrity.
6. Transfer the prepared batter into the cake pan, ensuring an even distribution, and place in the preheated oven for 25-30 minutes until a toothpick emerges clean when inserted into the center.
7. Remove the cake from the oven and allow it to cool completely on a wire rack, which prevents condensation and maintains the cake’s structural integrity.
8. Prepare the lemon buttercream by whipping butter until it reaches a creamy consistency, then gradually introduce powdered sugar, fresh lemon juice, and zest.
9. Continue beating the buttercream until it becomes smooth and fluffy, adjusting the consistency with small amounts of milk as needed.
10. Once the cake has cooled, generously spread the lemon buttercream across the surface, creating an even layer of tangy, sweet frosting.
11. Optionally, enhance the cake’s visual appeal by garnishing with additional fresh raspberries or a sprinkle of lemon zest.

Notes

• Choose fresh, ripe raspberries for the most vibrant flavor and natural sweetness in the cake.
• Gently fold raspberries into the batter to prevent crushing and maintain their delicate texture.
• Use room temperature ingredients to ensure smooth mixing and better cake texture.
• For a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 370
• Sugar: 34 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg