Zingy Lemon Raspberry Cake Recipe: Bright & Sweet Baking Joy - The Pass and Provisions

Ingredients

• 1 ¾ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 ½ cups all-purpose flour
• ¾ cup buttermilk
• 1 tablespoon lemon zest (from about 2 lemons)
• 2 teaspoons vanilla extract
• 2 ½ teaspoons baking powder
• ¼ cup fresh lemon juice
• ½ teaspoon salt
• 2 ½ cups fresh raspberries (1 ½ cups for cake, 1 cup for topping)
• 1 tablespoon flour (to coat raspberries)
• ¼ cup granulated sugar (for raspberry sauce)
• 1 tablespoon lemon juice (for raspberry sauce)
• 1 teaspoon cornstarch
• 1 tablespoon water
• 3 ½ cups powdered sugar (for frosting)
• 1 cup unsalted butter, softened (for frosting)
• 2 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• 1 teaspoon lemon zest (for frosting)
• 23 tablespoons (355 ml) heavy cream or milk
• Fresh raspberries (for decoration)
• Lemon slices or zest (for decoration)
• White chocolate shavings (for decoration)