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 cake 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.

Ingredients:

For the Cake:

1 cup unsalted butter, softened
2 cups sugar
4 eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ 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

Instructions:

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, ½ teaspoon of baking soda, and ½ 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.

Tips:

Raspberry Placement: Be gentle when folding in the raspberries to prevent them from breaking apart too much.
Cake Testing: Use a toothpick to test for doneness; it should come out clean when inserted into the center of the cake.
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

Conclusion

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!