Description
Indulge in the perfect balance of bright, tangy lemon and sweet, juicy raspberries in this mouthwatering Lemon Raspberry Spring Birthday Cake. A true showstopper for any special occasion, this decadent dessert is sure to delight your tastebuds and leave your guests craving more.
Ingredients
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 3/4 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon lemon zest
– 1/2 cup fresh lemon juice
– 1 cup fresh raspberries
– 1 batch lemon buttercream frosting
Instructions
1. Preheat the oven to 350°F. Grease and flour two 9-inch round baking pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, then stir in the vanilla and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice, and mix until just combined. Gently fold in the fresh raspberries.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, use a serrated knife to level the tops of the cakes, if needed. Place one layer on a serving plate and spread with a generous amount of lemon buttercream frosting. Top with the second layer and frost the entire cake.
8. Refrigerate the cake for at least 2 hours before serving to allow the frosting to set.
Notes
For an extra burst of flavor, you can add a tablespoon of lemon zest to the buttercream frosting. Garnish the cake with fresh raspberries or lemon slices for a beautiful presentation.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American