Buttermilk Cake with Raspberry Buttercream
Servings 12
Ingredients
For the cake:
- 1 cup of butter
- 1 ¾ cups sugar
- 2 ⅔ cups all purpose flour plus more for dusting your pan
- ½ tsp salt
- ½ tsp baking soda
- 1 ¼ cups buttermilk
- 1 tbs lemon zest
- 3 tbs lemon juice
- 1 tbs vanilla extract
- 4 large eggs
For the frosting:
- 1 cup of butter room temperature
- 3 ½ cups confectioners sugar
- ¼ cup heavy whipping cream
- ½ cup fresh raspberries
- ⅛ tsp salt
- 1 tsp vanilla extract
- 1 tbs lemon zest
Instructions
- To prepare your cake: Preheat oven to 350.
- In the bowl of your electric mixer cream butter and sugar together until light and fluffy. Mix in your flour, salt, and baking soda until combined.
- In a separate bowl whisk your eggs together with the buttermilk, lemon juice, lemon zest and vanilla extract.
- Slowly mix the wet ingredients the dry until batter is combined (a few small lumps are ok!)
- Flour and grease 2 8-inch cake pans, divide batter equally into each.
- Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
- Allow cakes to cool completely before frosting.
- To prepare your frosting, in the bowl of your electric mixer cream butter, lemon zest, vanilla, fresh berries (they mash as you mix) together with your confectioners sugar. Once smooth, turn mixer to medium speed, and slowly add in your whipping cream until the frosting is light and fluffy. Frost cooled cakes as desired.
- Top cake with fresh berries, freshly grated lemon peel, and fresh mint.
Notes
Makes 1 8-inch, 2-layer cake
