Ingredients

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 large eggs

2 teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

1 cup fresh raspberries

1 cup unsalted butter, softened (for buttercream)

4 cups powdered sugar

3 tablespoons lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract (for buttercream)

Pinch of salt (for buttercream)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.

Step 2: In a mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.

Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 4: In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the flour mixture. Mix until just combined; avoid overmixing.

Step 6: Gently fold in the fresh raspberries using a rubber spatula, being careful not to break them.

Step 7: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Remove cakes from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: To make the lemon buttercream, beat the softened butter until creamy. Gradually add powdered sugar, lemon juice, lemon zest, vanilla extract, and a pinch of salt. Beat until light and fluffy.

Step 10: Once cakes are cool, place one layer on a serving plate and spread with a layer of lemon buttercream. Top with the second cake layer and frost the entire cake with remaining buttercream.

Step 11: Decorate with extra fresh raspberries if desired. Slice and serve.

Tips & Variations

For a more intense lemon flavor, increase the lemon juice and zest in the buttercream.

Use frozen raspberries if fresh are not available, but fold them in gently while still frozen to reduce bleeding.

Add a handful of white chocolate chips to the batter for a sweet surprise.

Replace the lemon buttercream with cream cheese frosting for a tangier twist.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can substitute frozen raspberries, but fold them into the batter gently while still frozen to minimize color bleeding and maintain their shape.

How do I prevent the cake from drying out?

Be careful not to overbake the cake and store it well wrapped or in an airtight container. Adding milk to the batter helps keep the cake moist as well.