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Raspberry Cake with Lemon Buttercream (Page 2 ) | March 23, 2025
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
In a separate bowl, mix together the sour cream and milk.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream-milk mixture. Start and finish with the dry ingredients, mixing until just combined.
Gently fold in the fresh raspberries, being careful not to crush them.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
2. Make the Lemon Buttercream:
In a large bowl, beat the softened butter with an electric mixer until creamy and smooth, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Add the fresh lemon juice, lemon zest, and a pinch of salt. Beat until smooth and fluffy, about 3-4 minutes.
If the buttercream is too thick, add a tablespoon of heavy cream at a time until it reaches your desired consistency.
3. Assemble the Cake:
Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
Spread a layer of lemon buttercream over the top of the first layer, smoothing it out evenly.
Place the second cake layer on top, pressing gently to secure it.
Frost the entire cake with the remaining lemon buttercream, smoothing the sides and top.
Garnish with fresh raspberries and additional lemon zest for a beautiful, vibrant finish.

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