Lemon Cake with Raspberry Frosting Recipe

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Make the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
In a small bowl, whisk together buttermilk, lemon juice, and lemon zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients.
Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
Make the Frosting: In a food processor, puree the raspberries and strain to remove seeds (optional).
In a large bowl, cream together butter and powdered sugar until smooth.
Add the raspberry puree, milk, and vanilla extract. Beat until frosting is light and fluffy, adding more milk if needed to reach desired consistency.
Frost the cooled cake.
Enjoy!

For a tangier cake, add an extra tablespoon of lemon zest.
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 stand for 5 minutes before using.
Fresh or frozen raspberries can be used for the frosting. If using frozen, thaw and drain excess liquid.
Store leftover cake in an airtight container at room temperature for up to 3 days.