Raspberry Cake with Lemon Buttercream Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. Prepare the Raspberry Cake:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients in three batches, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Lemon Buttercream:

In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, 1 cup at a time, and beat until light and fluffy.
Mix in the fresh lemon juice, lemon zest, and a pinch of salt.
Add heavy cream a little at a time until the buttercream reaches your desired consistency.
4. Assemble the Cake:

Once the cakes have completely cooled, place one layer on a cake stand or serving plate.
Spread a layer of lemon buttercream on top of the first cake layer.
Place the second cake layer on top and frost the entire cake with the lemon buttercream.
5. Garnish (Optional):

Garnish the top of the cake with fresh raspberries and additional lemon zest for a bright and refreshing finish.
Serving and Storage Tips: