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Ingredients
Scale
- 1 cup Canola Oil (or vegetable or olive oil)
- 3 large Eggs
- 1 1/3 cups Buttermilk
- 1 tablespoon Fresh Lemon Juice
- 2 tablespoons Fresh Lemon Zest
- 2 cups Sugar
- 2 cups Flour (plus 2 tablespoons more for the raspberries)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups Fresh Raspberries (plus more for garnish)
- 1/2 cup Butter (softened)
- 1 (8-ounce) package Cream Cheese (softened)
- 4 1/2 cups Powdered Sugar
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Zest
- Lemon Slices for garnishing
Instructions
- Preheat oven to 325°F. Mix canola oil, eggs, buttermilk, lemon juice, and lemon zest for 2 minutes.
- Combine sugar, flour, baking powder, baking soda, and salt in a separate bowl. Blend with the wet mixture gently.
- Toss raspberries with 2 tablespoons of flour to coat.
- Fold coated raspberries into the batter. Prepare cake pans and pour in the batter.
- Bake for 20-26 minutes for three 8-inch pans or 30-36 minutes for two 9-inch pans until a toothpick comes out clean.
- Cool cakes in pans. Prepare frosting by creaming butter and cream cheese, then adding powdered sugar, lemon juice, and zest.
- Assemble the cake by frosting layers and garnishing with raspberries and lemon slices.
Notes
Ensure ingredients are at room temperature for better mixing.
Do not overmix the batter to maintain a light, fluffy texture.
Use fresh, ripe raspberries for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45
- Sodium: 180
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
- Cholesterol: 90