Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 cups heavy cream (for the frosting)
- 1/2 cup powdered sugar (for the frosting)
- 1 teaspoon vanilla extract (for the frosting)
For a personal twist, you can substitute almond milk for whole milk if you want a nutty undertone or add a tablespoon of poppy seeds for extra texture.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a separate bowl, cream the butter until smooth. Gradually add the eggs, one at a time, beating well after each addition.
- Mix in the milk, lemon juice, lemon zest, and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
- Once the cakes are completely cool, stack them, spreading a layer of frosting between each cake. Finish by frosting the top and sides of the cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International