Raspberry Cake with Lemon Buttercream -

Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream is a delightful and refreshing dessert that combines the sweet tanginess of raspberries with the zesty flavor of lemon. This ca

ke is perfect for spring and summer gatherings, celebrations, or just as a special treat. The light and fluffy lemon-infused cake, paired with the bright flavor of fresh raspberries and a sweet lemon glaze, makes for an irresistible combination.




For the Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Zest of 2 lemons
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice



Step 1: Preheat Oven and Prepare Pans
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.

Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together 1 cup of softened unsalted butter and 2 cups of sugar until light and fluffy.

Step 3: Add Eggs
Beat in 4 eggs, one at a time, making sure each is fully incorporated before adding the next.


Step 4: Combine Dry Ingredients
In a separate bowl, sift together 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.

Step 5: Add Buttermilk and Flavorings
Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup of buttermilk. Start and end with the dry ingredients.
Stir in the zest of 2 lemons, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract.

Step 6: Fold in Raspberries
Gently fold in 2 cups of fresh raspberries.

Step 7: Bake
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8: Cool the Cakes
Remove the cakes from the oven and cool in the pans for 10 minutes.
Then, transfer them to wire racks to cool completely.

Step 9: Prepare the Glaze
In a small bowl, combine 1 cup of powdered sugar and 2 tablespoons of lemon juice. Mix until smooth.

Step 10: Assemble and Glaze the Cake
Once the cakes are completely cool, stack them on a serving plate.
Pour the lemon glaze over the top of the cake, allowing it to drip down the sides.


Serving Suggestions:

Serve the Raspberry Cake with Lemon Buttercream as a delightful dessert at the end of a meal or with afternoon tea. It’s also great for special occasions or as a refreshing summer treat.


  1. Raspberry Placement: Be gentle when folding in the raspberries to prevent them from breaking apart too much.
  2. Cake Testing: Use a toothpick to test for doneness; it should come out clean when inserted into the center of the cake.
  3. Glaze Consistency: If the glaze is too thick, add a little more lemon juice. If it’s too thin, add more powdered sugar.

Prep Time:

  • Preparation Time: Approximately 20 minutes
  • Cooking Time: 25-30 minutes
  • Total Time: About 50 minutes

Nutritional Information:

  • Calories: Approximately 350-400 per serving (varies based on the serving size and specific ingredients used)
  • Protein: 4-5g per serving
  • Sodium: Varies based on the ingredients used


Raspberry Cake with Lemon Buttercream is a perfect balance of sweet and tart, making it an irresistible treat for any occasion. The combination of fresh raspberries and zesty lemon creates a delightful flavor profile that’s both refreshing and satisfying. Enjoy this beautiful and delicious cake with family and friends!

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