Ingredients
Method
Prepare the Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 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. Mix until just combined.
- Fold in the lemon zest and raspberries gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Prepare the Frosting
- In a mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing well.
- Add the lemon juice and lemon zest, and beat until smooth and fluffy.
Assemble the Cake
- Once the cakes are completely cool, place one layer on a serving plate.
- Spread a layer of frosting on top of the first cake layer.
- Place the second cake layer on top and frost the top and sides of the cake.
- Garnish with additional raspberries and lemon zest if desired.
Notes
For best results, use fresh raspberries and ensure all ingredients are at room temperature before starting.