Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- ½ cup freshly squeezed lemon juice
- 1 cup fresh raspberries
- ½ cup raspberry jam (for filling)
- Sweetened whipped cream or cream cheese frosting (for topping)
- Optional: powdered sugar and extra raspberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Cream together the softened butter and granulated sugar until light and fluffy in a large mixing bowl.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together the flour and baking powder.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the flour mixture. Beat until just combined.
- Gently fold in the fresh raspberries to distribute evenly without crushing.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Spread raspberry jam over the first cake layer. Place the second layer on top, gently pressing down.
- Top with whipped cream or cream cheese frosting, smoothing over the sides and top.
- Decorate with fresh raspberries, lemon zest, powdered sugar, and additional garnishes as desired.
Notes
- Store in an airtight container in the refrigerator to keep the cake fresh for 2-3 days.
- Let the cake sit at room temperature for about 30 minutes before slicing for optimal flavor.
- Can be frozen wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
- For added moistness, brush the layers with a simple lemon syrup made of lemon juice and sugar.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal Kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg