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Slice of Lemon Raspberry Cake with fresh raspberries and lemon zest decoration

Lemon Raspberry Cake

This zesty, floral cake is light and easy to bake, featuring fresh raspberries and silky lemon buttercream, making it perfect for celebrations or weeknight treats.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Use high-quality, European-style butter for better flavor.
  • 2 large eggs Use fresh, room-temperature eggs.
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Choose ripe, firm raspberries.
  • 1/2 cup lemon juice Use fresh lemon juice for best flavor.
Buttercream Ingredients
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon zest Use zest from unwaxed lemons.
  • 1/2 cup unsalted butter, softened
Decoration Ingredients
  • Edible flowers for decoration For an elegant finish.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. Cream the softened butter and sugar together until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, baking powder, and salt in another bowl. Gradually add the dry mixture to the creamed mixture, alternating with the milk.
  5. Fold in the lemon juice and fresh raspberries gently.
  6. Divide the batter evenly between the prepared pans and smooth the tops.
Baking
  1. Bake for 25–30 minutes or until a toothpick comes out clean.
  2. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Buttercream Preparation
  1. In a bowl, beat together the powdered sugar, lemon juice, lemon zest, and softened butter until smooth.
Assembly
  1. Once the cakes are cool, spread buttercream between layers and on top, and decorate with edible flowers and raspberries.

Notes

Store the cake covered in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.