Description
This Lemon Cake with Raspberry Buttercream is a delightful dessert that combines the zesty freshness of lemon cake with the sweet and fruity flavor of raspberry buttercream. Perfect for any occasion!
Ingredients
Scale
- For the Lemon Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup lemon juice
- Zest of 2 lemons
- For the Raspberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup raspberry puree (fresh or frozen raspberries, pureed and strained)
- 1 teaspoon vanilla extract
Instructions
- Make the Lemon Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Make the Raspberry Buttercream: In a large bowl, beat butter until smooth. Gradually add powdered sugar, beating until combined.
- Stir in raspberry puree and vanilla extract. Beat until light and fluffy.
- Assemble the Cake: Once the cake is completely cooled, frost with the raspberry buttercream.
- Decorate as desired.
Notes
- For a more intense lemon flavor, use lemon extract in addition to the zest.
- You can make the raspberry puree ahead of time.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk; let it sit for a few minutes before using.
- Prep Time: PT30M
- Cook Time: PT35M
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 55g
- Protein: 5g