Description
A delightful dessert that combines the bright flavors of lemons and raspberries, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 2 1/4 cups (280g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup lemon juice
- 1/2 cup buttermilk
- Zest of 1 large lemon
- 1 cup (227g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar, sifted
- 1/2 cup (about 120g) raspberry puree
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk or heavy cream (for frosting)
- Pink food coloring (optional)
- Fresh raspberries (for topping)
- Edible flowers (optional)
- Powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 6-inch or two 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
- In a small bowl, whisk the lemon juice and buttermilk together.
- Gradually mix the dry ingredients into the wet mixture, alternating with the lemon juice mixture.
- Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a skewer comes out clean.
- Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar.
- Mix in the raspberry puree and vanilla until smooth. Adjust the consistency with milk if needed.
- Level the cooled cake layers and assemble them with raspberry frosting between layers, on top, and around the sides.
- Decorate with fresh raspberries, edible flowers, and powdered sugar if desired.
- Slice, serve, and enjoy!
Notes
Serve chilled or at room temperature. It pairs well with vanilla ice cream or raspberry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 38g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: cake, dessert, raspberry, lemon, summer, baking