Raspberry Cake with Lemon Buttercream
This Raspberry Cake with Lemon Buttercream is a vibrant and delicious dessert, ideal for springtime or any festive occasion. The airy and moist raspberry cake is complemented by a zesty, creamy lemon buttercream that elevates the sweet berry essence. It’s a sophisticated dessert that beautifully merges fruity and citrus flavors in a delightful manner.
Ingredients
For the Raspberry Cake:
– 2 cups all-purpose flour
– 1 ½ tsp baking powder
– ¼ tsp salt
– 1 cup unsalted butter (softened)
– 1 ½ cups granulated sugar
– 4 large eggs
– 2 tsp vanilla extract
– 1 cup fresh raspberries (or thawed frozen raspberries)
– ½ cup sour cream
– ½ cup whole milk
For the Lemon Buttercream:
– 1 cup unsalted butter (softened)
– 4 cups powdered sugar
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp heavy cream (or as needed for desired consistency)
– Pinch of salt
For the Raspberry Topping: (optional)
– ½ cup fresh raspberries (for garnish)
– Lemon zest (for garnish)
Instructions
1. Prepare the Raspberry Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, approximately 3-4 minutes.
Incorporate the eggs one at a time, ensuring thorough mixing after each addition, then stir in the vanilla extract.
In a separate bowl, blend the sour cream and milk.
Gradually mix the dry ingredients into the wet mixture, alternating with the sour cream-milk blend. Begin and end with the dry ingredients, mixing until just combined.
Carefully fold in the fresh raspberries, taking care not to mash them.
Evenly distribute the batter between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
2. Make the Lemon Buttercream:
In a large bowl.
