Easy Raspberry Lemon Cake With Lemon Buttercream
Raspberry lemon cake is a classic combination of flavors that is sure to please. The cake is moist and fluffy, with a tart lemon flavor that is perfectly balanced by the sweetness of the raspberries. The lemon buttercream is light and airy, with a tangy citrus flavor that perfectly complements the cake.
This cake is perfect for any occasion, from a birthday party to a summer barbecue. It is also a great cake to make for a gift, as it is sure to be enjoyed by everyone who tries it.
Ingredients you need:
For the cake:
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons lemon zest
- 1 1/2 cups buttermilk
- 1/2 cup seedless raspberry jam
For the lemon buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners’ sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
How to make it: (Printable recipe below)
To make the cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in the raspberry jam.
- Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
To make the lemon buttercream:
- In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy.
- Beat in the lemon juice and lemon zest until combined.
- Frost the cooled cake and enjoy!
Tips
- For a richer raspberry flavor, use fresh raspberries instead of raspberry jam.
- To make the buttercream even more tangy, add an extra 1/4 cup of lemon juice.
- For a special touch, decorate the cake with fresh raspberries and lemon slices.
Variations
- For a raspberry cream cheese frosting, combine 1 cup softened butter, 3 cups confectioners’ sugar, 8 ounces cream cheese, softened, 1/4 cup raspberry jam, and 1 teaspoon lemon juice. Beat until smooth and creamy.
- For a lemon glaze, combine 1 cup confectioners’ sugar, 2 tablespoons lemon juice, and 1 tablespoon water. Drizzle over the cooled cake and let it set before serving.
- For a raspberry lemon cake with layers of lemon curd, simply spread a layer of lemon curd between the layers of cake before frosting.
Serving Suggestions
Raspberry lemon cake is delicious on its own, but it can also be served with a variety of accompaniments, such as:
- Fresh berries
- Lemon curd
- Whipped cream
- Ice cream
- Sorbet
Storage
Raspberry lemon cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Nutritional Information
Per serving:
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 350mg
- Carbohydrates: 55g
- Sugar: 35g
- Protein: 5g
Why You Should Try Raspberry Lemon Cake
Raspberry lemon cake is a classic dessert for a reason. It is delicious, versatile, and easy to make. Here are a few reasons why you should give this recipe a try:
- The flavor is amazing. The combination of tart lemon and sweet raspberries is simply irresistible. The cake is moist and fluffy, with a perfect balance of flavors.
- It is a crowd-pleaser. Raspberry lemon cake is a dessert that everyone can enjoy. It is not too sweet or too tart, and it is sure to please even the pickiest eaters.
- It is easy to make. This recipe is very simple to follow, and it does not require any special ingredients or skills. Even beginners can make this cake with success.
- It is versatile. Raspberry lemon cake can be served for any occasion, from a birthday party to a summer barbecue. It is also a great cake to make for a gift.
- It is delicious. Simply put, raspberry lemon cake is delicious! The cake is moist and fluffy, with a tart lemon flavor that is perfectly balanced by the sweetness of the raspberries. The lemon buttercream is light and airy, with a tangy citrus flavor that perfectly complements the cake.
Printable Recipe:
Easy Raspberry Lemon Cake With Lemon Buttercream
The cake is moist and fluffy, with a tart lemon flavor that is perfectly balanced by the sweetness of the raspberries. The lemon buttercream is light and airy, with a tangy citrus flavor that perfectly complements the cake.
Ingredients
For the cake
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons lemon zest
- 1 1/2 cups buttermilk
- 1/2 cup seedless raspberry jam
For the lemon buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups confectioners' sugar
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
Instructions
To make the cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in the raspberry jam.
- Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before frosting.
To make the lemon buttercream:
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy.
- Beat in the lemon juice and lemon zest until combined.
- Frost the cooled cake and enjoy!
Tips
- For a richer raspberry flavor, use fresh raspberries instead of raspberry jam.
- To make the buttercream even more tangy, add an extra 1/4 cup of lemon juice.
- For a special touch, decorate the cake with fresh raspberries and lemon slices.
Notes
Variations
- For a raspberry cream cheese frosting, combine 1 cup softened butter, 3 cups confectioners' sugar, 8 ounces cream cheese, softened, 1/4 cup raspberry jam, and 1 teaspoon lemon juice. Beat until smooth and creamy.
- For a lemon glaze, combine 1 cup confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon water. Drizzle over the cooled cake and let it set before serving.
- For a raspberry lemon cake with layers of lemon curd, simply spread a layer of lemon curd between the layers of cake before frosting.
Storage
Raspberry lemon cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
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