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–+ servings
square slice of raspberry lemon snack cake on a cake plate with a fork and a bite taken out.

Raspberry Lemon Snack Cake

Mimi Council
This Raspberry Lemon Snack Cake is an easy flower cake that is perfect for spring! I top this light and zesty lemon cake with raspberry buttercream and easy buttercream roses for a beautiful and simple cake that’s perfect for a beginner cake decorator.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 656 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • 8x8-inch Baking Pan
  • Parchment Paper
  • Piping Bags
  • Ateco Tip #827
  • Ateco Tip #30

Ingredients
 
 

Batter

  • 113 grams salted butter (softened)
  • 170 grams cane sugar
  • 1 lemon (zest)
  • 1 teaspoon lemon flavor
  • 2 large eggs (room temperature)
  • ½ cup milk (room temperature)
  • 57 grams sour cream (room temperature)
  • 170 grams cake flour
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt

Piping Frosting

  • 113 grams salted butter (softened)
  • 226 grams powdered sugar (sifted)
  • 1 tablespoon lemon juice

Raspberry Frosting

  • 113 grams salted butter (softened)
  • 226 grams powdered sugar (sifted)
  • 1.5 ounces raspberries
  • 1 teaspoon cornstarch

Topping

  • 3 ounces raspberries

Instructions
 

  • Preheat the oven to 350°F. Line an 8x8-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 dry ingredients: 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 lemon juice. 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 on top of the cooled 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.

Notes

Tips
  • Always use a digital food scale for the best results.
  • 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 8x8-inch cake pan for this recipe. If you only have a 9x9-inch pan, you could also use that as well.
  • If you don't have fresh raspberries, you can make the frosting with freeze-dried raspberries. You'll want to use about 2 teaspoons of freeze-dried raspberry powder. You can buy the powder or food processor freeze-dried raspberries into a powder. You'll also need to use half the amount of powdered sugar (or confectioners’ sugar) in the frosting as you won't need as much sugar because there's no moisture in freeze-dried raspberries.
  • Check out my post How to Make a Flower Cake With Buttercream for a full video tutorial if you are new to piping roses onto cakes.
  • Make sure to store extra cake in an airtight container in the fridge so it stays moist.
  • 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: 656kcalCarbohydrates: 87gProtein: 5gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 123mgSodium: 433mgPotassium: 112mgFiber: 2gSugar: 70gVitamin A: 1066IUVitamin C: 10mgCalcium: 70mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!