Indulge in a delightful raspberry cake with zesty lemon buttercream slices. This easy recipe brings sweetness and tang to your dessert table!
Ingredients
Scale
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)
1 cup unsalted butter, softened (for the buttercream)
4 cups powdered sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
1–2 tablespoons heavy cream (for desired consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, beat the softened butter until light and fluffy, about 2-3 minutes.
Crack in the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
Gradually add the dry mixture to the butter mixture, alternating with the milk, starting with dry ingredients.
Gently fold in the fresh raspberries with a spatula, being careful not to overmix.
Spread the batter evenly into the prepared pan and smooth the top.
Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
In a large mixing bowl, beat the softened butter until creamy, then gradually add the powdered sugar, lemon juice, and lemon zest. If too thick, add heavy cream for desired consistency.
Once the cake has cooled, generously frost it with lemon buttercream and top with extra raspberries.
Notes
A nostalgic Raspberry Cake Recipe featuring Easy Lemon Buttercream Slices that is perfect for gatherings, birthdays, or just a pick-me-up.
