Description
A light and fluffy cake packed with fresh lemon and raspberry flavors, perfect for any occasion.
Ingredients
- 2 cups cake flour (or all-purpose flour)
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter (melted)
- 1/2 cup flavorless oil (vegetable oil)
- 1 cup granulated sugar (or brown sugar)
- 3 large eggs
- 1 tsp vanilla extract (or almond extract)
- 1/2 cup milk (dairy or non-dairy)
- 1 cup raspberries (tossed in flour)
- 1 cup unsalted butter (for frosting)
- 4 cups powdered sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- Edible flowers (food-safe)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix the cake flour, baking powder, and salt together.
- In another bowl, combine melted butter, oil, and granulated sugar. Whisk well.
- Add eggs, vanilla extract, and milk to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until blended.
- Gently fold in the flour-coated raspberries.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the unsalted butter until creamy. Gradually add powdered sugar, mixing until fluffy. Add lemon juice and zest, then mix again.
- Frost the top of one cake layer, place the second layer on top, and frost it as well. Decorate with edible flowers.
Notes
Ensure all ingredients, especially eggs and butter, are at room temperature for best results. Overmixing can lead to a dense cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American