This is now the cake with the most compliments. Originally made for one of my good friends birthdays, I knew instantly it was something I'd need to make again for Better Happier. The fresh raspberries give an electric pink color that's perfect for any warm weather gathering.



We thew my sister a baby shower for little lady number two last weekend, and had a feeling this would be perfect for that. It was a hit again, and after many requests for the recipe I'm excited to share it now. I have to admit it was a bit of an experiment at the beginning. I made three versions of the frosting for the original cake before settling on the one that worked the best. Fresh raspberries add a lot, and I do mean a lot of moisture to the frosting. If it sits too long, you end up with this runny pink gloop, for lack of a better term. The best way I found to get around this is to refrigerate the cake after it has cooled to room temperature, so you have a nice cool surface to work on, and use the frosting immediately. You'll want to put the cake back in the refrigerator until it's ready to be served. For a smooth layer of frosting, using a bundt pan with a flat bottom is ideal if you have it on hand. Alternatively, this cake could certainly be split between two pans to make a layer cake.

Raspberry Lemon Cake

required tools: 10 inch bundt pan



3 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup butter, softened

1 1/2 cups sugar

3 large eggs, at room temp

grated lemon rind, from 1 lemon

lemon juice, from 1 lemon

1 cup low-fat buttermilk

6 oz fresh raspberries

extra raspberries for topping



Preheat oven to 350° and prepare bundt pan with cooking spray. Sprinkle the pan with a light dusting and set aside. In a large mixing bowl, combine flour, baking powder, salt and baking soda. Using a stand or electric mixer, beat the butter and sugar until fluffy. Add eggs, one at a time until fully incorporated. Add grated lemon rind and lemon juice. Reduce the speed to low, and add a bit of the buttermilk alternatively with the flour mixture until they're fully mixed. Turn the mixer off and add fresh raspberries, carefully fold them into the batter, and pour into prepared cake pan. Bake for 45-50 minutes until the edges have browned and the cake is cooked through. Cool to room temperature on a wire rack, and move to refrigerator until ready to frost.

Raspberry Buttercream

1 cup unsalted butter, at room temp

4 1/2 cups powdered sugar

1 tsp vanilla

1 cup fresh raspberries



Using a stand or electric mixer, beat the butter until creamy. Add powdered sugar about one cup at a time, scraping the sides of the bowl as you go. Add vanilla and continue mixing. Pour in fresh raspberries, and using a rubber spatula, or a spoon fold them into the buttercream. You can leave some whole, as they break apart once you begin frosting the cake. Take care not to over-mix, as the buttercream will become too moist. Once finished, frost the cake with an offset spatula. Top with fresh raspberries, and refrigerate until ready to serve.