💕😋Raspberry Lemonade Cake💕😋
Ingredients:
For the Lemonade Cake Layers:
2 1/4 cups (280g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (227g) unsalted butter, softened
1 3/4 cups (350g) granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup lemon juice
1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon lemon juice or white vinegar, let sit for 5 minutes)
Zest of 1 large lemon
For the Raspberry Frosting:
1 cup (227g) unsalted butter, softened
4 cups (480g) powdered sugar, sifted
1/2 cup (about 120g) raspberry puree (from about 1 cup fresh or frozen raspberries, blended and strained)
1 teaspoon vanilla extract
1-2 tablespoons milk or heavy cream (if needed for consistency)
Pink food coloring (gel food coloring recommended, optional)
For the Topping:
Fresh raspberries
Edible flowers (optional)
Powdered sugar (optional)
Instructions:
Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans (or two 8-inch round cake pans, baking time may vary).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
In a small bowl, whisk together the lemon juice and buttermilk.
Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes (for 6-inch pans, adjust for 8-inch), or until a wooden skewer inserted into the center comes out clean.
Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Make the Raspberry Frosting:
In a large bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the sifted powdered sugar, beating on low speed until well combined and no longer dusty.
Beat in the raspberry puree and vanilla extract until smooth.
If the frosting is too thick, add milk or heavy cream one tablespoon at a time until you reach a smooth and spreadable consistency. Beat until light and fluffy.
If desired, add a drop or two of pink food coloring to enhance the color.
Assemble the Cake:
Level the cooled cake layers if necessary.
Place one cake layer on a serving plate. Spread a generous layer of raspberry frosting evenly over the top.
Carefully place the second cake layer on top of the frosting. Spread another generous layer of frosting.
Place the final cake layer on top. Frost the top and sides of the cake with the remaining raspberry frosting. You can create a smooth finish or decorative swirls.
Decorate the Cake:
Arrange fresh raspberries attractively on top of the frosted cake.
Garnish with edible flowers, if using.
Dust lightly with powdered sugar, if desired.
Slice, Serve and Enjoy 😋💕😊
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