Instructions
Make the Cakes:
· Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
· In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
· In a large bowl, using an electric mixer, cream the softened butter and sugar together until light and fluffy (about 3 minutes).
· Beat in the eggs one at a time, then mix in the oil, lemon zest, and vanilla extract.
· Combine the fresh lemon juice and buttermilk in a measuring cup.
· Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the dry ingredients. Mix until just combined.
· Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
· Let the cakes cool in the pans for 15 minutes before turning them out onto a wire rack to cool completely.
Make the Raspberry Buttercream:
· In a large bowl, beat the softened butter on medium speed until smooth and creamy.
· Gradually add 4 cups of powdered sugar, one cup at a time, beating on low until combined.
· Add the raspberry jam, vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until very fluffy.
· If the frosting is too thin, add more powdered sugar. If it’s too thick, add a tablespoon of cream. For a stronger raspberry flavor and color, you can add a drop or two of pink or red food gel.
Assemble the Cake:
· Place one cooled cake layer on a serving plate. Spread a layer of buttercream over the top.
· Optionally, press a ring of fresh raspberries into the buttercream around the edge (this creates a “dam” to hold the next layer).
· Place the second cake layer on top.
· Apply a thin “crumb coat” of frosting over the entire cake and chill for 15 minutes.
· Frost the cake with the remaining buttercream. Decorate with fresh raspberries, lemon slices, or zest.
Recipe 2: Easy Raspberry Lemon Loaf Cake
This is a simpler, denser, and incredibly moist cake—like a Starbucks loaf, but homemade and even better!
Yields: One 9×5 inch loaf
Prep time: 15 minutes
Bake time: 50-60 minutes
Ingredients
For the Loaf:
· 1 ½ cups (190g) all-purpose flour
· 2 tsp baking powder
· ½ tsp salt
· 1 cup (200g) granulated sugar
· 2 tbsp lemon zest
· ½ cup (115g) unsalted butter, softened (or ½ cup plain Greek yogurt)
· 2 large eggs, room temperature
· 1 tsp vanilla extract
· ½ cup (120ml) whole milk (or buttermilk)
· ¼ cup (60ml) fresh lemon juice
· 1 ½ cups fresh or frozen raspberries (do not thaw if frozen)
· 1 tbsp all-purpose flour (for tossing with raspberries)
For the Lemon Glaze (Optional):
· 1 cup (120g) powdered sugar
· 2-3 tbsp fresh lemon juice
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