Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
- For the Frosting:
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Lemon zest for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
- Gently fold fresh raspberries into the cooled cake layers or set aside for filling.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread or pipe the whipped cream between the layers and over the top of the cake.
- Garnish with lemon zest and fresh raspberries for an elegant finish.
Notes
- Store the cake covered in plastic wrap in the refrigerator for up to 2 days for optimal freshness.
- You can freeze the cake for up to 1 month for longer storage.
- Allow the cake to come to room temperature before serving for best texture.
- Decorate with additional lemon zest or berries for presentation.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10 of cake)
- Calories: 380 Kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg