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
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)
Instructions
- 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.
- 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.
- 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.
- Introduce vanilla extract to the butter mixture, then gradually fold in the dry ingredients, alternating with milk to achieve a silky, well-blended batter.
- Delicately incorporate fresh raspberries into the batter, using a gentle folding technique to prevent crushing the fruit and maintain their integrity.
- 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.
- 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.
- Prepare the lemon buttercream by whipping butter until it reaches a creamy consistency, then gradually introduce powdered sugar, fresh lemon juice, and zest.
- Continue beating the buttercream until it becomes smooth and fluffy, adjusting the consistency with small amounts of milk as needed.
- Once the cake has cooled, generously spread the lemon buttercream across the surface, creating an even layer of tangy, sweet frosting.
- 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