Instructions
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, sift together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Make the Raspberry Frosting:
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, raspberry puree, and vanilla extract, beating until smooth and fluffy.
If desired, add a few drops of pink food coloring for a deeper color.
Assemble the Cake:
Place one cake layer on a serving plate and spread a layer of raspberry frosting on top.
Repeat with the second layer, spreading frosting on top.
Place the final cake layer on top and frost the entire cake with the remaining raspberry frosting.
Decorate:
Garnish with fresh lemon slices, raspberries, and mint leaves as desired.
Serve:
Slice and enjoy this refreshing and visually stunning cake!
