Ingredients:
For the Raspberry Cake:
– 1 1/2 cups fresh raspberries
– 2 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs, room temperature
– 1 teaspoon vanilla extract
– 1 cup buttermilk
For the Lemon Buttercream:
– 1 cup unsalted butter, softened
– 4 cups powdered sugar, sifted
– Zest of 2 lemons
– 3 tablespoons fresh lemon juice
– 1 teaspoon vanilla extract
Additional:
– Fresh raspberries and lemon slices for garnish (optional)
Instructions:
Raspberry Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Set aside.
2. Puree the fresh raspberries in a blender or food processor until smooth. Set aside.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
5. Beat in the eggs, one at a time, then add the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
7. Gently fold in the raspberry puree until evenly distributed throughout the batter.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Lemon Buttercream:
1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the sifted powdered sugar, mixing well after each addition.
3. Add the lemon zest, fresh lemon juice, and vanilla extract. Beat until smooth and fluffy. Adjust the consistency by adding more powdered sugar if needed.
Assembly:
1. Place one cake layer on a serving plate. Spread a generous amount of lemon buttercream over the top.
2. Carefully place the second cake layer on top and frost the top and sides of the cake with the remaining lemon buttercream.
3. Garnish with fresh raspberries and lemon slices if desired.
4. Chill the cake for about 30 minutes before slicing.
Enjoy this delightful Raspberry Cake with Lemon Buttercream, a perfect blend of fruity sweetness and zesty citrus flavors!