This cake is a masterpiece of flavors and textures, combining the zesty and refreshing taste of lemon with the sweetness of icing and the tartness of fresh raspberries.
Topped with more icing, fresh raspberries, and mint leaves, this cake is not only a treat for the palate but also a feast for the eyes.
It’s perfect for special occasions like weddings, anniversaries, or any celebration that calls for something truly extraordinary.
- Prep Time: 1 hour, 5 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 12 servings 1x
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 tablespoons lemon zest
- 1/3 cup fresh lemon juice
- 1 cup buttermilk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Fresh raspberries
- Mint leaves
Instructions
- Prepare Cake Batter (20 minutes): Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in lemon zest and juice. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture.
- Bake Cakes (30-35 minutes): Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make Icing (15 minutes): Beat together butter, powdered sugar, lemon juice, and vanilla extract until smooth and fluffy.
- Assemble Cake (20 minutes): Place one cake layer on a serving plate. Spread a layer of icing and cover with fresh raspberries. Top with the second cake layer. Frost the top and sides of the cake with the remaining icing.
- Decorate (10 minutes): Arrange more fresh raspberries on top of the cake and garnish with mint leaves.
Notes
This two-tier lemon cake is a celebration of elegant flavors and is sure to be the centerpiece of any gathering. The freshness of the lemon, combined with the sweetness of the icing and the tartness of the raspberries, creates a delightful balance.
The addition of mint leaves adds a hint of freshness, elevating the overall flavor profile. Remember to refrigerate the cake if not serving immediately, as this will help maintain its freshness and make it easier to slice.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 50g
- Sodium: 150mg
- Fat: 27g
- Carbohydrates: 75g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
