Charming Lemon Raspberry Delight

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

3.Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest and lemon juice.

4.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

5.Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

6.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

7.Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

8.Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of raspberry jam over the top, followed by half of the fresh raspberries.

9.Place the second cake layer on top and gently press down to secure. In a medium bowl, whip the heavy cream with the powdered sugar until soft peaks form.

10.Spread the whipped cream over the top and sides of the cake, smoothing it out with a spatula.

11.Garnish with fresh raspberries and lemon slices for a beautiful presentation. Serve chilled and enjoy your refreshing summer cake!