Fresh Lemon Raspberry Cake with Lemon Buttercream Frosting

Looking for that perfect dessert for your Memorial Day party? Look no further.

Right when I moved back to Montgomery, I collaborated with some of the most talented people from my hometown. We threw a dinner party in the most beautiful garden which happened to be my parents neighbors. I just love being from a small town.

I made three different desserts for the dinner party, and this lemon raspberry cake was a hit. I used my Perfect Vanilla Cake recipe and changed it slightly to make it a light lemon cake. I wanted this cake to be fresh and bright, so I added fresh raspberries in between the layers and on top. I love the combination of lemon and raspberry, and this cake is truly one of my new favorites.

I went for a naked cake look for this particular cake, but this frosting recipe makes enough to cover the sides if you desire. My favorite thing about buttercream frosting is how beautifully it freezes. I almost always have some sort of frosting in my freezer, and I simply let it thaw to room temperature before using again. This is perfect for when you want to frost a few cupcakes or if you want to write something on a cookie cake.

For beginner tips on how to make and frost a cake, click here!

Photos by Stephanie Harmon Parsons
Florals and styling by Aaron Ganey
Textiles by Cindy Barganier
Furniture and rugs by Oriental Accents
Delicious food by Stacy Harris

Print

Lemon Raspberry Cake

Yield: 3 layered, 8 inch cake

Author: Elisabeth & Butter

prep time: cook time: total time:

ingredients:

For the Cake

• 1 1/2 cups salted butter (3 sticks), softened
• 2 1/4 cups sugar
• 4 egg whites, room temperature
• 3 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 2 3/4 teaspoons baking powder
• 1 1/2 cups whole milk, room temperature
• 2 tablespoons lemon zest

For the Frosting

• 3 sticks salted butter, softened
• 2 boxes confectioners sugar (32 oz total)
• 4 tablespoons heavy cream
• 1 tablespoon lemon zest
• 1-2 cups of fresh raspberries for filling and garnish

instructions:

How to cook Lemon Raspberry Cake

For the Cake

1. Preheat oven to 350°F. Grease and flour three, 8″ cake pans using shortening and flour.
2. In a mixing bowl fitted with a paddle attachment, cream butter and sugar together for 2 minutes. The butter will be light and fluffy. Scrape down the sides of the bowl.
3. Add egg whites and vanilla, beating for 1 minute, no more or your egg whites will change the consistency of the batter.
4. In a medium sized bowl, whisk together the flour, baking soda and baking powder.
5. Add about one third of the flour to the butter mixture and beat until incorporated, then scrape down the sides of the bowl.
6. Add about half of the milk to the batter and beat until incorporated, then scrape down the sides of the bowl.
7. Continue alternating the flour and milk, ending with the flour mixture until just combined. Stir in lemon zest. Do not overmix.
8. Divide the batter into the three greased pans and bake for 20-30 minutes, or until lightly browned and a toothpick comes out clean.
9. Cool in pans for 10 minutes and then on a cooling rack until completely cooled. Option to store the cake layers in plastic wrap in the freezer, allowing for easier assembly.

For the Frosting

1. In a mixing bowl, cream butter on medium high speed for about 3 minutes, making it light and fluffy. Add vanilla extract and lemon zest and mix until combined.
2. Slowly add 1/3 of the confectioners sugar, alternating with heavy cream. If the buttercream is too thin, add more confectioners sugar, and vice versa. Beat on medium speed for about 1 minute.
3. Using a piping bag fitted with a larger star tip, pip a border around each layer and fill in the center with more frosting. Place fresh raspberries between each layer of cake on top of the frosting, being sure to put some on the edge so they can be seen. Stack the cake layers on top of each other and frost the top, leaving the sides bare. If desired, pipe a border with frosting and place a raspberry on top of each mound.
4. Best served the day of but can be stored in the refrigerator and served the next day at room temperature.

NOTES:

This frosting recipe makes enough to cover the sides of the cake as well, but if you’re wanting a naked cake like the one I made, simply save the rest of the frosting in an airtight container and freeze. Frosting freezes beautifully and can be thawed to room temperature at any time.

Created using The Recipes Generator