Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1.5 cups fresh raspberries
- 2 cups powdered sugar (for frosting)
- 1/2 cup heavy cream (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and lemon juice. Mix until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
- Fold in the raspberries gently to avoid breaking them.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the heavy cream until soft peaks form, then gradually add powdered sugar and vanilla. Beat until stiff peaks form.
- Once the cakes are cool, frost the top of one layer, add another layer, and repeat. Frost the sides and top of the cake as desired.
- Garnish with additional raspberries and lemon slices if desired. Enjoy!
- Prep Time: 20
- Cook Time: 30