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Easy Raspberry Cake Recipe: Delicious Lemon Buttercream Slices

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 slices
Calories 450
A delightful raspberry cake topped with tangy lemon buttercream, perfect for any occasion.

Ingredients

Cake Batter

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract

Raspberries

  • 1 cup fresh raspberries (plus extra for topping)

Buttercream

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar (for the buttercream)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon lemon zest
  • 1-2 tablespoons heavy cream (for desired consistency)

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9-inch square pan.
  • Mix dry ingredients, then beat butter and eggs. Alternate adding dry mix and milk. Fold in raspberries.
  • Pour batter into pan and bake for 30-35 minutes. Cool completely.
  • Make lemon buttercream by beating butter, then gradually adding powdered sugar, lemon juice, and zest. Adjust with heavy cream for desired consistency.
  • Frost cooled cake with lemon buttercream and top with extra raspberries.

Notes

For best flavor, use fresh raspberries and freshly squeezed lemon juice.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: raspberries