This sweet and simple Lemon Raspberry Cake is layered with a tangy lemon buttercream and adorned with fresh flowers, making it the perfect dessert for any occasion. The moist raspberry cake and zesty buttercream combine for a deliciously fresh and fruity treat that’s as beautiful as it is tasty!
Ingredients:
Raspberry Cake:
- 200g cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 115g unsalted butter, melted
- 100g oil (flavorless)
- 150g granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 200g milk (dairy or non-dairy)
- 200g raspberries (tossed with 2 tbsp flour)
Lemon Buttercream:
- 230g unsalted butter (room temperature)
- 115g powdered sugar
- 1 tbsp lemon juice
- 2 tsp lemon zest
- Edible flowers for decoration
Instructions:
- Raspberry Cake: Preheat oven to 350°F. Line the bottom of a 9” cake pan with parchment paper. Sift together flour, baking powder, and salt. In a large bowl, whisk butter, oil, and sugar, then add eggs and vanilla. Alternate adding dry ingredients and milk. Fold in raspberries coated in flour. Pour batter into pan and bake for 40-45 minutes. Let cool before removing from pan.
- Lemon Buttercream: In a stand mixer, beat butter for 10 minutes until creamy. Add powdered sugar and beat for another 5 minutes. Add lemon juice and zest, then beat for 10 more minutes until smooth and silky.
- Assemble the Cake: Slice the cake into two layers. Pipe buttercream onto the first layer, add the second layer, and finish with more buttercream on top. Decorate with edible flowers and extra raspberries.
Enjoy this stunning cake that’s bursting with flavor!