Description
A bright and elegant layered cake featuring lemon zest and fresh raspberries, finished with buttercream and decorative fruit.
Ingredients
2 ½ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
Zest of 2 lemons
¼ cup lemon juice
1 ¾ cups sugar
1 cup unsalted butter, softened
4 large eggs
¾ cup buttermilk
2 cups fresh raspberries
Instructions
Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
Beat butter and sugar until fluffy. Add eggs one at a time.
Mix flour, baking powder, and salt together in a bowl.
Alternate adding dry mixture and buttermilk into the wet mix.
Stir in lemon zest and juice. Gently fold in raspberries.
Divide into pans and bake for 35–40 minutes or until a toothpick comes out clean.
Cool completely. Layer with raspberry preserves and buttercream.
Frost the exterior and decorate with lemon slices and extra berries.
Notes
Use fresh organic lemons for best flavor.
Fold raspberries gently to avoid breaking them.
Refrigerate before slicing for firmer layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Fat: 21g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: showstopper cake ideas, raspberry lemon cake, layered dessert, party cake