Raspberry Cake with Lemon Buttercream Recipe

This Raspberry Cake with Lemon Buttercream is a delightful dessert that combines the sweetness of fresh raspberries with the bright tang of lemon buttercream. The cake is moist and light, while the buttercream adds a creamy, citrusy finish. Perfect for springtime celebrations or anytime you want to indulge in a fruity treat!

Ingredients:

For the Raspberry Cake:

2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup fresh raspberries (or thawed frozen raspberries)
½ cup sour cream
½ cup whole milk
For the Lemon Buttercream:

1 cup unsalted butter, softened
4 cups powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp heavy cream (or as needed to achieve desired consistency)
Pinch of salt
For the Raspberry Topping (optional):

½ cup fresh raspberries (for garnish)
Lemon zest (for garnish)
How to Make:
1. Preheat the Oven: