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Moist Raspberry Lemon Cake Delight

moist raspberry lemon cake - featured image
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A quick and easy moist raspberry lemon cake with creamy buttercream frosting, perfect for any occasion. The bright citrus and fresh raspberries create a deliciously balanced and indulgent treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • Zest of 2 medium lemons
  • ½ cup (120ml) fresh lemon juice
  • 1 cup (240ml) buttermilk or plain yogurt
  • 1 ½ cups (230g) fresh raspberries
  • For the Buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) lemon juice
  • 2–3 tablespoons (30-45ml) heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, mixing well after each addition. Fold in lemon zest.
  5. In a separate bowl, combine lemon juice and buttermilk. Alternately add dry ingredients and lemon-buttermilk mixture to butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  6. Fold in fresh raspberries gently using a rubber spatula to keep them intact.
  7. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 30 minutes.
  9. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  10. For the buttercream, beat softened butter until creamy. Gradually add powdered sugar, mixing slowly to avoid sugar dust.
  11. Add vanilla extract and lemon juice. Add heavy cream 1 tablespoon at a time until desired consistency is reached.
  12. Place one cake layer on serving plate. Spread a thick layer of buttercream on top. Place second layer over it and frost top and sides evenly.
  13. Chill cake for at least 30 minutes before slicing for best results.

Notes

Fold raspberries gently to keep them whole and avoid turning the batter pink or mushy. Beat butter and sugar well for a tender crumb. Watch oven closely to avoid overbaking. Start mixing powdered sugar slowly to prevent sugar dust. Chill cake before slicing for cleaner cuts.

Nutrition

Keywords: raspberry lemon cake, moist cake, buttercream frosting, easy cake recipe, homemade cake, quick dessert, berry cake

Find it online: https://atomicbite.com/moist-raspberry-lemon-cake-delight-recipe-perfect-for-easy-homemade-baking/