Raspberry Cake with Lemon Buttercream

This Raspberry Cake with Lemon Buttercream is a bright and flavorful dessert perfect for spring or any celebration. The light and moist raspberry cake is paired with a tangy, creamy lemon buttercream that enhances the sweet berry flavor. It’s an elegant treat that combines fruity and citrus notes in the most delicious way.

Ingredients

For the Raspberry Cake:

2 cups all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

1 cup unsalted butter (softened)

1 ½ cups granulated sugar

4 large eggs

2 tsp vanilla extract

1 cup fresh raspberries (or thawed frozen raspberries)

½ cup sour cream

½ cup whole milk

For the Lemon Buttercream:

1 cup unsalted butter (softened)

4 cups powdered sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

2 tbsp heavy cream (or as needed to achieve desired consistency)

Pinch of salt

For the Raspberry Topping: (optional)

½ cup fresh raspberries (for garnish)

Lemon zest (for garnish)

Instructions

1. Prepare the Raspberry Cake:

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