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Raspberry Lemon Cake

A moist cake bursting with fresh raspberries and bright lemon zest, topped with a light and fluffy lemon frosting. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 2 large eggs
  • 0.5 cups buttermilk (or milk with a splash of vinegar)
  • 1 zest lemon Zest of 1 lemon
  • 1 cup fresh raspberries Feel free to use frozen if that's what’s in your freezer!
For the Frosting
  • 0.5 cups unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1 zest lemon Zest of 1 lemon
  • a pinch salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a round 9-inch cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add softened butter and mix until crumbly.
  4. Add the eggs, buttermilk, and lemon zest. Beat until combined into a smooth batter.
  5. Gently fold in the fresh raspberries.
Baking
  1. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once done, let the cake cool in the pan for about 10 minutes, then flip it onto a wire rack to cool completely.
Frosting
  1. Beat the butter until creamy, then gradually add the powdered sugar, lemon juice, lemon zest, and salt; mix until light and fluffy.
  2. Once the cake is completely cool, spread the frosting generously over the top and sides if desired.
Garnishing
  1. For a little extra flair, toss on a few whole raspberries or some zest for color.

Notes

If the cake sinks in the middle, it will still taste amazing. A little whipped cream will cover any imperfections. You can also jazz it up with a splash of vanilla or almond extract.