Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream is the kind of cake that feels like a celebration in every bite. Imagine a light, fluffy cake that bursts with fresh raspberry flavor, topped with a velvety smooth lemon buttercream frosting that adds a zesty punch. It’s fruity, sweet, and tangy, with just the right balance of flavors to make your taste buds sing. Whether you’re celebrating a special occasion or just want a slice of something divine, this cake will steal the show.

It’s not only delicious but also stunning—perfect for a beautiful dessert to impress your family, friends, or guests. The combination of raspberry and lemon is a classic that never goes out of style, and once you try this cake, you’ll be hooked.

Why You’ll Love Raspberry Cake with Lemon Buttercream

Light & Fluffy

This cake has an airy texture that’s soft and melt-in-your-mouth, and the burst of raspberry flavor adds such a refreshing touch. It’s the perfect cake to enjoy after a meal or with a cup of tea.

Bright & Tangy Lemon Buttercream

The homemade lemon buttercream adds a tangy kick to balance the sweetness of the cake, and the smooth, buttery texture is absolute perfection. It’s the kind of frosting you’ll want to eat straight off the spoon!

Gorgeous & Impressive

This cake looks as beautiful as it tastes. With the delicate pink hue from the raspberries and the vibrant yellow lemon frosting, it’s sure to catch everyone’s eye at your next gathering.

Perfect for Special Occasions

From birthdays to afternoon tea, this raspberry cake is versatile enough to serve for any occasion, and it’s an instant crowd-pleaser.

Simple Yet Elegant

While the flavors are complex and delightful, the recipe is surprisingly easy to follow, and you don’t need to be a professional baker to make it. If you’re looking to impress with minimal effort, this cake is the answer!

Ingredients

Here’s what you’ll need to make this beautiful and delicious raspberry cake:

Fresh Raspberries

Fresh raspberries are key to giving the cake that sweet, fruity burst. You can also use frozen raspberries if fresh ones aren’t available—just make sure they’re thawed and drained.

All-Purpose Flour

The base of the cake, creating that soft, fluffy texture.

Sugar

A little sugar goes a long way in sweetening the cake without overpowering the delicate raspberry flavor.

Butter

Butter adds richness and moisture to the cake, helping it stay soft and tender.

Eggs

Eggs help bind the ingredients together, giving the cake structure and contributing to the soft crumb.

Baking Powder

This will help the cake rise and become light and fluffy.

Milk

A bit of milk is essential for creating the perfect batter consistency, and it contributes to the cake’s moist texture.

Lemon Zest & Lemon Juice

For that zesty punch, lemon zest adds a fragrant, citrusy note, while lemon juice adds a bright, tangy flavor to the frosting.

Powdered Sugar

Powdered sugar is the key to making that smooth, creamy lemon buttercream frosting.

Heavy Cream

A little heavy cream is used to give the frosting a silky smooth texture and a rich, indulgent feel.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to bake this gorgeous cake? Let’s dive in:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set this aside for later.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar until light and fluffy. This usually takes about 3-4 minutes with an electric mixer. The mixture should be pale and smooth.

Step 4: Add the Eggs & Lemon Zest

Add the eggs one at a time, beating well after each addition. Then, stir in the lemon zest for that citrusy punch.

Step 5: Incorporate the Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.

Step 6: Fold in the Raspberries

Gently fold the fresh raspberries into the batter, taking care not to crush them. You want those little pockets of raspberry goodness throughout the cake.

Step 7: Bake the Cakes

Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Make the Lemon Buttercream

While the cakes are cooling, make the lemon buttercream. In a large bowl, beat the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add the lemon juice, lemon zest, and heavy cream, and continue to beat until the frosting is light and smooth.

Step 9: Frost the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of lemon buttercream on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining lemon buttercream. Garnish with fresh raspberries if desired.

Step 10: Serve & Enjoy!

Slice and serve this gorgeous raspberry cake! Every bite is the perfect balance of fruity, tangy, and sweet.

Nutrition Facts

Servings: 12
Calories per serving: 350
Fat: 18g
Carbohydrates: 47g
Protein: 3g
Sodium: 180mg
Fiber: 2g
Sugar: 31g

Preparation Time

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour (includes cooling time)

How to Serve Raspberry Cake with Lemon Buttercream

This cake is perfect on its own, but here are a few ways to elevate it even more:

Serve with Fresh Fruit

Pair this cake with extra fresh raspberries, or other berries like blueberries or blackberries, for a burst of color and flavor.

Add a Scoop of Ice Cream

Vanilla or lemon sorbet is a wonderful pairing with this cake, creating a delightful contrast of temperatures and textures.

Garnish with Mint

A few sprigs of fresh mint add a touch of elegance and extra freshness that complements the lemony flavor.

Pair with Tea or Coffee

This cake pairs beautifully with a cup of tea or coffee. Its light texture and fruity flavor make it a perfect companion for your afternoon tea.

Additional Tips

Use Fresh Raspberries for the Best Flavor

Fresh raspberries have the best flavor and texture, but if you use frozen raspberries, make sure to thaw and drain them before adding them to the batter to avoid extra moisture.

Make the Cake in Advance

You can bake the cakes a day ahead of time and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Add More Zest to the Frosting

If you want even more lemon flavor in the frosting, feel free to add a bit more lemon zest to the buttercream.

For a Softer Cake, Use Buttermilk

If you have buttermilk on hand, you can replace the milk in the cake with it. It will make the cake even softer and more moist.

Double the Recipe for a Bigger Cake

If you’re making a larger cake or need to serve more people, you can easily double the recipe and bake it in a 9×13-inch pan or make multiple layers.

FAQ Section

Q1: Can I use frozen raspberries?
A1: Yes! Just make sure to thaw and drain them before adding them to the batter to prevent extra moisture.

Q2: How do I store leftover cake?
A2: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Q3: Can I make this cake ahead of time?
A3: Yes, you can bake the cakes ahead of time and store them, covered, in the fridge. Frost them just before serving for the best texture.

Q4: How can I make this cake healthier?
A4: You can swap out the butter for coconut oil or reduce the sugar for a lighter version. Use a whole-wheat flour substitute for a healthier twist.

Q5: Can I make this cake dairy-free?
A5: Yes! You can substitute dairy-free butter and plant-based milk for a dairy-free version of this cake.

Q6: How can I make the frosting less sweet?
A6: If you find the frosting too sweet, simply add more lemon juice and a pinch of salt to balance out the sweetness.

Q7: Can I freeze this cake?
A7: Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months. Thaw and frost when ready to serve.

Q8: Can I add nuts to the cake?
A8: Absolutely! Chopped walnuts or pistachios would add a nice crunch and pair wonderfully with the raspberry and lemon.

Q9: What’s the best way to frost the cake?
A9: Use an offset spatula to spread the frosting evenly, and for a smooth finish, you can dip the spatula in warm water and wipe it off between spreads.

Q

10: How can I make this a tiered cake?
A10: Double the recipe to make more layers, and stack them with frosting in between. Decorate with fresh berries and a little extra zest.

Conclusion

This Raspberry Cake with Lemon Buttercream is the perfect dessert to brighten any occasion. With its tender, fruity cake and tangy, creamy frosting, it’s a treat you’ll come back to time and time again. Whether you’re serving it at a celebration or enjoying it as a sweet treat with a cup of tea, it’s guaranteed to impress everyone who tries it. Happy baking!

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