There’s something magical about the combination of vibrant raspberries and sweet, creamy lemon buttercream that takes me back to those sunny afternoons spent in my grandmother’s kitchen. I can still recall the sweet scent of her baking wafting through the air, mingling with the laughter of family and the soft sounds of summer. This Raspberry Cake Recipe featuring Easy Lemon Buttercream Slices brings that nostalgia back for me; it’s a dessert that’s perfect for gatherings, birthdays, or even just a little pick-me-up on a regular Tuesday. And as we transition into berry season, I knew it was time to share this gem with you!
From its moist, tender crumb to the zesty brightness of the lemon buttercream, this cake embodies the spirit of summer and celebration. Trust me, whether you’re a baking novice or a seasoned pro, this recipe will have you feeling like a star in the kitchen! Let’s dive in!
Why You’ll Love This Recipe
- It’s quick and easy—perfect for a weeknight treat.
- The flavors are a delightful balance of sweet and tart.
- Kids and adults alike can’t resist a slice (or two!).
- It’s visually stunning with bright raspberry accents.
- Leftover cake (if there is any!) tastes even better the next day!
Ingredients
Alright, let’s gather our ingredients. You’ll need:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus extra for topping)
For the Easy Lemon Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons lemon juice (freshly squeezed is best!)
- 1 tablespoon lemon zest
- 1-2 tablespoons heavy cream (for desired consistency)
A quick note: using fresh raspberries is key here—not only do they taste divine, but they add that beautiful, bursty texture to the cake!
Step-by-Step Instructions
Let’s make some magic happen in the kitchen! Gather your ingredients, and follow these simple steps.
- Preheat your oven: Set it to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper for easier removal.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Cream the butter: In another bowl, beat the softened butter until it’s light and fluffy. This should take about 2-3 minutes.
- Add the eggs and vanilla: Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry mixture to the butter mixture, alternating with the milk. Start with dry, then pour in some milk, mix, and repeat. This keeps the batter light and fluffy!
- Fold in the raspberries: Gently fold in the fresh raspberries with a spatula. Be careful—don’t overmix, or you’ll have pink batter instead of lovely raspberry chunks!
- Pour into the baking pan: Spread the batter evenly into your prepared pan and smooth the top with a spatula.
- Bake: Place the pan in the oven and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like heaven!
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Make the buttercream: In a large mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, lemon juice, and lemon zest. If it’s too thick, add a splash of heavy cream until you reach your desired consistency.
- Frost and serve: Once your cake has fully cooled, generously frost it with the lemon buttercream, and sprinkle a few more raspberries on top for a lovely presentation!
And just like that, you have a beautiful Raspberry Cake with Lemon Buttercream that’s sure to make hearts sing. Just remember, don’t rush the cooling process; frosting a warm cake can lead to a bit of a mess!
Pro Tips & Variations
Now, let’s talk about some fun twists you can put on this recipe to give it your own flair!
- Add some zest: If you love citrus, feel free to add more lemon zest to either the cake batter or the buttercream. It enhances the flavor beautifully!
- Swap the berries: Don’t have raspberries? No problem! Strawberries, blueberries, or even blackberries work wonderfully in this recipe.
- Make it vegan: You can substitute the eggs with flaxseed meal (1 tablespoon of flax mixed with 2.5 tablespoons of water = 1 egg) and replace the butter with a vegan alternative.
- Jazz up the buttercream: Try adding some lavender extract or a pinch of sea salt for an enticing flavor contrast with the sweetness!
The key is to have fun and adjust the flavors to suit your taste buds—cooking should always be an adventure!
Serving Suggestions
How to enjoy your beautiful Raspberry Cake? There are so many delightful ways! Serve it alongside a steaming cup of coffee or tea—it’s perfect for a cozy afternoon treat. For a more festive vibe, pair it with a scoop of vanilla ice cream on a warm day; the creaminess will complement the fruity cakes perfectly. If you want to create a dessert platter, slice the cake into small squares, and arrange them with fresh berries and maybe even a drizzle of chocolate sauce for a touch of decadence.
Finally, if you’re planning on serving this at a party, feel free to get creative with some garnishes! Edible flowers, a dusting of powdered sugar, or even a lemon wedge on the side can elevate the visual appeal.
Storage Tips
Now, let’s talk storage! If by some miracle you have leftovers, here’s how to keep your cake fresh:
- Refrigerate: Store the slices in an airtight container in the fridge for up to 5 days. Keep in mind, the frosting might get a little firmer, but the flavors will still stay delightful!
- Freeze: You can freeze the cake slices for up to 2 months. Just wrap them individually in plastic wrap and then place them in a labeled freezer bag. When you’re ready to enjoy, let them thaw overnight in the fridge.
- Reheat: If you prefer a warm slice, pop it in the microwave for about 10-15 seconds. Just don’t overdo it; you want it warm, not hot!
With these tips, you can relish in your creation for days to come!
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just make sure to thaw and drain them first to avoid excess moisture in your batter. Frozen raspberries can work beautifully—just don’t expect them to hold their shape quite as well as fresh ones.
Is it necessary to use lemon juice and zest in the buttercream?
While lemon juice adds a nice acidity and flavor to balance the sweetness, if you prefer, you can omit it and just use vanilla extract instead. But trust me, the lemon brings a refreshing brightness that pairs perfectly with the raspberries!
Can I make this recipe gluten-free?
You can definitely adapt this recipe! Just substitute the all-purpose flour for a gluten-free baking blend, and make sure your baking powder is gluten-free. The texture may vary, but it should still taste great!
What if I don’t have a square pan?
No worries! You can use a round cake pan. Just keep an eye on the baking time—adjust it to about 25-30 minutes since round pans typically bake a bit faster due to their shape!
How do I make sure my cake doesn’t stick?
Greasing your pan well is crucial! You can also dust it with a little flour after greasing, or line the bottom with parchment paper, which helps ensure a perfect release after baking.
Conclusion
I hope you fall in love with this Raspberry Cake Recipe and its Easy Lemon Buttercream Slices just as much as I have! Baking is not just about the end result; it’s about the joy and memories created along the way. I’d love to hear how yours turns out or any fun twists you try! So, gather your ingredients, get that oven preheating, and let the baking begin. Happy baking, friends!
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Easy Raspberry Cake Recipe: Delicious Lemon Buttercream Slices
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Indulge in a delightful raspberry cake with zesty lemon buttercream slices. This easy recipe brings sweetness and tang to your dessert table!
Ingredients
Instructions
Notes
A nostalgic Raspberry Cake Recipe featuring Easy Lemon Buttercream Slices that is perfect for gatherings, birthdays, or just a pick-me-up.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350
- Sugar: 30g
- Fat: 15g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
Keywords: Raspberry Cake, Lemon Buttercream, Easy Cake Recipe, Dessert, Summer Treat
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