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Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream: The Best Homemade Delight

A delightful raspberry cake with a zesty lemon buttercream that is perfect for any occasion.

  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups sugar
  • ½ cup butter, softened
  • 1 cup milk
  • 3 large eggs
  • 2 cups fresh raspberries
  • 1 tablespoon baking powder
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
  6. Gently fold in raspberries.
  7. Pour batter into a greased cake pan.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let it cool before frosting.
  10. For the lemon buttercream, beat together butter, icing sugar, lemon juice, and zest until smooth.
  11. Spread the buttercream on the cooled cake.

Notes

  • For extra flavor, consider adding lemon zest to the cake batter.
  • Store leftovers in an airtight container.
  • Author: Souzan
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: baking
  • Cuisine: American
  • Diet: vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 60mg

Keywords: Raspberry Cake, Lemon Buttercream, Homemade Cake