Description
Indulge in the ultimate Lemon Raspberry Spring Birthday Cake, a decadent and moist layered cake that celebrates the bright, refreshing flavors of lemon and tart raspberries. This classic treat is perfect for any special occasion, from birthdays to spring celebrations.
Ingredients
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 tablespoon lemon zest
– 1/4 cup fresh lemon juice
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh raspberries
– 1 cup unsalted butter, softened
– 4 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon lemon extract
Instructions
1. – Preheat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. – In a large bowl, beat the 1 cup of butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Gently fold in the fresh raspberries.
5. – Evenly divide the batter between the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. – Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. – In a large bowl, beat the 1 cup of softened butter until smooth. Gradually add the powdered sugar and heavy cream, beating until light and fluffy. Stir in the lemon extract.
8. – Place one cake layer on a serving platter or cake stand. Spread a layer of the lemon buttercream on top. Repeat with the remaining cake layers and buttercream.
9. – Refrigerate the cake for at least 2 hours before serving to allow the layers to set.
Notes
For a more tart flavor, increase the lemon juice to 1/3 cup. You can also add a few drops of lemon food coloring to the buttercream for a brighter color. Leftovers can be stored in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American