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Mastering Raspberry Cake With Lemon Buttercream Recipe

★★★★★

5 from 786 reviews
  • Author: Zoe
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Mastering Raspberry Cake with Lemon Buttercream is a delightfully moist and fluffy cake layered with fresh raspberries and crowned with a zesty, creamy lemon buttercream frosting. Perfect for celebrations or a special treat, this recipe guides you through creating a beautifully balanced dessert with the sweetness of raspberries and the tangy brightness of lemon.

Ingredients

Scale

Cake

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsalted butter, softened
  • 1 cup whole milk
  • 3 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup fresh raspberries

Lemon Buttercream Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tablespoons lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which should take about 3-4 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
  4. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution.
  5. Combine Ingredients: Gradually add the dry flour mixture to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Stir just until combined to avoid overmixing which could toughen the cake.
  6. Fold in Raspberries: Gently fold in the fresh raspberries using a rubber spatula, taking care not to break them up too much to keep the berries intact.
  7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then transfer the cakes to a cooling rack to cool completely before frosting.
  9. Make Lemon Buttercream: While the cakes are cooling, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat continuously until the frosting is light and fluffy.
  10. Assemble Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of lemon buttercream over it, then stack the second layer on top. Frost the entire cake with the remaining buttercream.
  11. Decorate and Serve: Optionally, decorate the top of the cake with extra fresh raspberries. Slice into pieces and serve at room temperature for the best flavor and texture.

Notes

  • For a more intense lemon flavor, increase the amount of lemon juice and zest in the buttercream to taste.
  • This cake can be refrigerated for up to 3 days. For the best taste and texture, bring it back to room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry cake, lemon buttercream, raspberry dessert, lemon frosting, homemade cake, fresh raspberry cake

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Find it online: https://cookingwithzoe.com/mastering-raspberry-cake-with-lemon-buttercream-recipe/