Mimi's Organic Eats » Cake & Cupcake Recipes » Raspberry Lemon Snack Cake

Raspberry Lemon Snack Cake

This easy flower cake is a simple one layer lemon cake with raspberry buttercream and easy buttercream roses. This impressive yet simple cake is perfect for any occasion! 

If you’re looking for more spring cakes, check out some of my other favorites like Strawberry Almond Cake, Eggless Strawberry Shortcake, or Orange Carrot Ginger Cake

raspberry lemon snack cake
raspberry lemon snack cake

Why You'll Love This Recipe

Naturally Colorful: This Raspberry Lemon Snack Cake is naturally colorful, thanks to the addition of fresh raspberries in the buttercream! No food coloring here!

Easy Decorating: If you’re new to decorating cakes, then this easy flower cake is a perfect beginner cake! I pipe easy buttercream roses on top of a simple one layer snack cake. So if you want to start decorating cakes, this easy flower cake is a perfect place to start!

Spring Cake: This cake with easy buttercream roses makes a beautiful spring cake! This easy flower cake would be a beautiful cake to serve for Easter or Mother’s Day!

raspberry lemon snack cake

Ingredients

Organic Valley Salted Butter

Frontier Co-Op Organic Lemon Flavor

Wholesome Organic Cane Sugar

Organic Lemon

Organic Valley Large Eggs

Homemade Organic Cake Flour

Organic Valley Grassmilk

Frontier Co-Op Baking Powder

Organic Valley Sour Cream

Frontier Co-Op Fine Sea Salt

Wholesome Sweeteners Powdered Sugar

Organic Raspberries

raspberry lemon snack cake
raspberry lemon snack cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 8 x 8-inch Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Piping Bags

Ateco Tip #827

Ateco Tip #30

raspberry lemon snack cake

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raspberry lemon snack cake

Step by Step Instructions

Step 1

Preheat the oven to 350. Line an 8×8-inch baking pan with parchment paper. 

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, lemon zest, and lemon flavor. Mix on low until combined and there are no butter chunks. 

Add the eggs, milk, and sour cream and mix on low to combine. 

Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter. 

Transfer the batter to the prepared baking pan and spread evenly. 

Step 3

Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you’re baking at high altitude, be sure to check the Notes at the bottom of the recipe for the high altitude baking instructions).

raspberry lemon snack cake
raspberry lemon snack cake
raspberry lemon snack cake

Step 4

To make the piping frosting: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy. Transfer three-quarters of the frosting to a piping bag with Ateco tip #827. Transfer the remaining one-quarter to a piping bag with Ateco tip 30. 

Step 5

To make the raspberry frosting: In the bowl of a stand mixer fitted with the paddle attachment (no need to was the bowl) add the butter, powdered sugar, raspberries, and cornstarch. Mix on low until combined then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy.

Step 6

Add the raspberry frosting to the cake and spread evenly. 

Pipe roses onto the boarder of the cake and add the remaining raspberries. 

raspberry lemon snack cake
raspberry lemon snack cake
raspberry lemon snack cake

Baker's Tips

  • Make sure your butter is soft! This is key for a smooth cake batter. I like to allow butter to soften naturally on the counter.
  • I use an 8×8-inch cake pan for this recipe. If you only have a 9×9-inch pan, you could also use that as well. 
  • Make sure to store this cake in the fridge because of the fresh raspberries.
raspberry lemon snack cake

FAQ's

Can I use strawberries in place or raspberries?

Why do you add cornstarch into the frosting?

This is my lazy way of making raspberry buttercream (without cooking down the raspberries). Because fresh fruit has a lot of juices, and I’m not cooking it down, I add in a little cornstarch to keep the buttercream thicker and not too runny. 

Can I use another decorating tip?

Yes, feel free to use Ateco tip #846 or #864 if you have either of those! 

Do I need to add the roses?

No, if you want to skip the roses completely, you can totally do that! If you do this, you don’t have to make the piping frosting! 

raspberry lemon snack cake

Craving More?

raspberry lemon snack cake

Raspberry Lemon Snack Cake

Mimi Council
This Raspberry Lemon Snack Cake is an easy flower cakethat is perfect for spring! I top this light and zesty lemon cake withraspberry buttercream and easy buttercream roses for a beautiful and simplecake that’s perfect for a beginner cake decorator.
5 from 2 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 658 kcal

Ingredients
 
 

Batter

Piping Frosting

Raspberry Frosting

Topping

  • 3 ounces raspberries

Instructions
 

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
  • To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, lemon zest, and lemon flavor. Mix on low until combined and there are no butter chunks.
  • Add the eggs, milk, and sour cream and mix on low to combine.
  • Add the cake flour, baking powder, and sea salt in that order and mix on low until combined into a smooth batter.
  • Transfer the batter to the prepared baking pan and spread evenly.
  • Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
  • To make the piping frosting: In the bowl of a stand mixer fitted with the paddle attachment add the butter, powdered sugar, and milk. Mix on low until combined and then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy. Transfer three-quarters of the frosting to a piping bag with Ateco tip #827. Transfer the remaining one-quarter to a piping bag with Ateco tip 30.
  • To make the raspberry frosting: In the bowl of a stand mixer fitted with the paddle attachment (no need to was the bowl) add the butter, powdered sugar, raspberries, and cornstarch. Mix on low until combined then speed mixer up to high and mix for 1 to 3 minutes or until light and fluffy.
  • Add the raspberry frosting to the cake and spread evenly.
  • Pipe roses onto the boarder of the cake and add the remaining raspberries.
  • Store in an airtight container in the fridge for up to 3 days.

Video

Notes

Gluten Free — Replace the cake flour with 170 grams (heaping 1 cup) gluten free flour blend.
High Altitude — Bake at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 658kcalCarbohydrates: 88gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 123mgSodium: 433mgPotassium: 119mgFiber: 2gSugar: 71gVitamin A: 1067IUVitamin C: 11mgCalcium: 71mgIron: 1mg
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6 Comments

  1. Warning: don’t make this one if you don’t want to eat the entire thing by yourself. So good!!

  2. Connie Moyer

    5 stars
    So so good, light and airy! Amazing!

  3. 5 stars
    Mimi uses sorcery in all her desserts. I can never have just one piece. All these recipes are insanely good 🪄

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