A moist, fluffy cake bursting with fresh raspberries, topped with dreamy Lemon Buttercream Frosting.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup whole milk (or almond milk for dairy-free option)
3 large eggs
1 tablespoon vanilla extract
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups fresh raspberries
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1-2 tablespoons milk (for frosting consistency)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the milk. Mix until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
While the cakes cool, prepare the Lemon Buttercream Frosting by beating the softened butter until creamy, adding powdered sugar, lemon juice, and lemon zest until smooth.
Once the cakes are completely cool, spread a layer of Lemon Buttercream Frosting on top of one cake layer, then place the second layer on top and frost the top and sides.
