Description
Indulge in the perfect combination of sweet raspberries and tangy lemon with this delightful Raspberry Cake topped with creamy Lemon Buttercream. This spring dessert is sure to impress at any gathering.
Ingredients
For the Raspberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 1 cup whole milk
- 1 ½ cups fresh raspberries (or frozen, not thawed)
- 1 tablespoon flour (for tossing raspberries)
For the Lemon Buttercream:
- 1 cup unsalted butter (softened)
- 3 ½ cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1–2 tablespoons heavy cream or milk
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans (or two 9-inch pans).
- Prepare the cake batter: In a medium bowl, whisk together the dry ingredients. In a large bowl, cream the butter and sugar, add egg whites one at a time, then mix in vanilla and sour cream. Alternately add dry ingredients and milk to the wet mixture, fold in raspberries tossed with flour.
- Bake the cakes: Divide batter between pans, bake for 25–30 minutes until a toothpick comes out clean. Cool cakes in pans before transferring to wire racks.
- Make the buttercream: Beat butter until creamy, add powdered sugar gradually, then mix in lemon juice, zest, salt, and enough cream for desired consistency.
- Frost the cakes: Once cakes are cool, frost with lemon buttercream and decorate with raspberries and lemon slices.
Notes
- Chilling the cake before frosting helps reduce crumbs.
- You can bake the layers ahead and freeze them for easier assembly.
