Delight in the fresh, vibrant flavors of our Raspberry Bliss Cake, perfectly paired with a zesty lemon buttercream. This recipe leads you through creating a moist and tender cake, generously dotted with fresh raspberries and topped with a luscious lemon-infused buttercream. Garnished with edible flowers, this cake is a beautiful and delicious centerpiece for any celebration or a special treat for berry and citrus lovers.
Ingredients:
- Raspberry Cake:
- Cake Flour: 200g
- Baking Powder: 1 ½ tsp
- Salt: ½ tsp
- Unsalted Butter (melted): 115g
- Flavorless Oil: 100g
- Granulated Sugar: 150g
- Large Eggs (room temperature): 2
- Vanilla Extract: 2 tsp
- Milk (dairy or non-dairy): 200g
- Raspberries: 200g
- Lemon Buttercream:
- Unsalted Butter (room temperature): 230g
- Powdered Sugar: 115g
- Lemon Juice: 1 tbsp
- Lemon Zest: 2 tsp
- Edible Flowers: for garnish
Instructions:
- Cake Preparation: Preheat oven to 175°C. Line a 9-inch cake pan with parchment. Sift flour, baking powder, and salt. In another bowl, whisk melted butter, oil, and sugar. Add eggs and vanilla, combining well. Mix in half the flour, then the milk, and the remaining flour. Toss raspberries in 2 tbsp flour and fold into batter. Pour into the pan, tapping to release air bubbles. Bake for 40-45 minutes. Cool before removing from pan.
- Lemon Buttercream: Beat butter until creamy. Add powdered sugar, then lemon juice and zest, beating to a smooth consistency.
- Assembly: Slice cake into two layers. Spread buttercream on the first layer, top with the second layer, and cover with more buttercream. Garnish with edible flowers and additional raspberries.
Enjoy this Raspberry Bliss Cake with Lemon Buttercream, a delightful fusion of sweet raspberries and tangy lemon, perfect for any gathering or as a special dessert treat!