Lemon Raspberry Cake 🍋🍰
Lemon Raspberry Cake 🍋🍰
Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 50-55 minutes | Kcal: 280 kcal per serving | Servings: 12 servings
_____Ingredients:_____
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup buttermilk
1/2 cup plain Greek yogurt
For the Raspberry Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/2 cup fresh raspberries, mashed
1 tablespoon lemon juice
Additional fresh raspberries, for garnish
_____Directions:_____
Prepare the Cake:
Preheat the 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, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the lemon zest and lemon juice.
Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the Greek yogurt until evenly incorporated.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Make the Raspberry Frosting:
In a mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, beating until smooth and fluffy.
Mix in the mashed raspberries and lemon juice until well combined.
If the frosting is too thick, add a little milk or cream to reach your desired consistency.
Assemble the Cake:
Once the cake layers have cooled completely, place one layer on a serving plate or cake stand.
Spread a layer of raspberry frosting over the top of the cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Garnish with fresh raspberries, if desired.
Slice and serve, and enjoy!
