Raspberry Lemon Cake

🍋 Raspberry Lemon Cake with Lemon Buttercream & Fresh Raspberries

Ingredients

For the cake

• 2 ½ cups (320g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup (230g) unsalted butter (softened)

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs

• 2 tbsp lemon zest (about 2 lemons)

• ⅓ cup (80ml) fresh lemon juice

• 1 tsp vanilla extract

• 1 cup (240ml) buttermilk (room temp)

• 1 ½ cups fresh raspberries (tossed in 1 tbsp flour)

For the Lemon Buttercream

• 1 cup (230g) butter (softened)

• 4 cups (480g) powdered sugar

• 2–3 tbsp lemon juice

• 1 tbsp lemon zest

• 1 tsp vanilla

• 1–2 tbsp milk (if needed)

Decoration (optional)

• Extra fresh raspberries

• Lemon slices

• Mint leaves or zest sprinkle

Instructions

1. Prep

   • Preheat oven to 175°C (350°F)

   • Grease & line 2 round 8-inch pans

2. Dry Mix

   • Whisk flour, baking powder, salt together

3. Creaming

   • Beat butter + sugar for 3–4 min until fluffy

   • Add eggs one at a time → then vanilla

   • Mix in lemon juice + lemon zest

4. Combine

   • Alternate: dry mix → buttermilk → dry mix (don’t overmix)

5. Add Berries

   • Fold in floured raspberries gently

6. Bake

   • 28–34 minutes or until a toothpick is clean

   • Cool 10 min in pan → transfer to rack

7. Buttercream

   • Beat butter 2 min → add sugar gradually

   • Add lemon juice, zest, vanilla

   • Add milk if too thick

8. Assemble

   • Frost between layers + outside

   • Decorate with raspberries & lemon slices

9. Chill

   • Refrigerate 30 min for clean slicing

🧠 Q&A

Q: Can I use frozen raspberries?
A: Yes, but don’t thaw them. Fold straight in and add 2–4 extra minutes to bake time.

Q: How do I make buttermilk at home?
A: Mix 1 cup milk + 1 tbsp lemon juice or vinegar. Rest 5–7 minutes.

Q: Why are my raspberries sinking?
A: Always coat them in flour, and make sure batter is thick and not over-mixed.

Q: Can I make it in one pan?
A: Yes, use a 9×13 pan or one tall 8-inch pan. Bake 40–50 minutes. Cover top if browning too fast.

Q: How to make cake extra lemony?
A: Brush warm cake with lemon syrup (½ cup sugar + ½ cup lemon juice, heated 2 min).

Q: Storage?
A: Room temp 2 days, fridge 5 days, freezer (without fresh décor) 3 months.

Q: Best serving tip?
A: Serve slightly chilled or at “cool room temp” for best berry flavor.