Welcome to a berrylicious journey where raspberries meet lemon in a match made in dessert heaven. This raspberry cake with lemon buttercream is not just a treat for your taste buds but a vibrant centerpiece for any summer gathering.
Why This Recipe Works
- The combination of tart raspberries and zesty lemon buttercream creates a perfect balance of flavors.
- Using buttermilk in the cake ensures a moist and tender crumb that melts in your mouth.
- The lemon buttercream is light and fluffy, thanks to the creaming method, which incorporates air for that perfect texture.
- Fresh raspberries not only add a burst of flavor but also make the cake visually stunning.
- This recipe is straightforward, with clear instructions that guarantee success even for novice bakers.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh raspberries
- For the lemon buttercream: 1 cup unsalted butter, softened, 4 cups powdered sugar, 2 tbsp lemon zest, 1/4 cup fresh lemon juice, 1 tsp vanilla extract
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal. This ensures your cake doesn’t stick and comes out perfectly every time. Tip: Always measure your ingredients accurately for the best results.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for evenly distributing the leavening agents, ensuring your cake rises uniformly. Tip: Sifting the flour can make your cake even lighter.
Cream the Butter and Sugar
Using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This incorporates air into the batter, which is key for a light cake. Then, beat in the eggs one at a time, followed by the vanilla extract.
Alternate Adding Dry Ingredients and Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing, which can lead to a dense cake. Gently fold in the raspberries with a spatula.
Bake and Cool
Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
Make the Lemon Buttercream
While the cake cools, beat the softened butter until creamy. Gradually add the powdered sugar, lemon zest, lemon juice, and vanilla extract, beating until the buttercream is light and fluffy. If the buttercream is too thick, add a little more lemon juice; if too thin, add more powdered sugar.
Frost the Cake
Once the cake is completely cool, spread the lemon buttercream evenly over the top. For a decorative touch, you can pipe additional buttercream around the edges or top with fresh raspberries. Tip: For the smoothest frosting, use an offset spatula dipped in hot water.
Tips and Tricks
For those looking to elevate their raspberry cake with lemon buttercream, consider these advanced tips. First, toasting the cake layers lightly before assembling can add a subtle depth of flavor. Second, incorporating a raspberry puree between the layers can intensify the berry flavor. Third, chilling the cake before frosting can make the process easier and result in cleaner slices. Additionally, using gel food coloring in the buttercream can achieve a more vibrant color without altering the consistency. Lastly, experimenting with different piping tips can create stunning visual effects that impress your guests.
Recipe Variations
- For a chocolate twist, add 1/2 cup cocoa powder to the dry ingredients and use chocolate buttercream instead of lemon.
- Substitute raspberries with blueberries or blackberries for a different berry flavor profile.
- Add a layer of lemon curd between the cake and buttercream for an extra zesty punch.
- For a nutty flavor, fold in 1/2 cup of chopped almonds or pecans into the batter.
- Make it gluten-free by using a gluten-free all-purpose flour blend in place of regular flour.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries, but make sure to thaw and drain them well to avoid excess moisture in the batter, which can affect the cake’s texture. It’s also a good idea to toss them in a little flour before folding into the batter to prevent sinking.
How do I store the leftover cake?
The cake can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted cake layers for up to a month, wrapped tightly in plastic wrap and foil.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. The lemon buttercream can also be made ahead and stored in the refrigerator; just let it come to room temperature and re-beat before using.
Summary
This raspberry cake with lemon buttercream is a delightful summer dessert that combines the tartness of raspberries with the zesty freshness of lemon. Perfect for any occasion, it’s sure to impress with its beautiful appearance and delicious taste. Follow the tips and variations to make it your own!
