How to Make Butter Cake With Raspberry Icing

A butter cake is delicious with or without the frosting.

Butter cake is an easy and versatile cake that you can serve for a variety of occasions and with a variety of toppings -- including this raspberry icing.

Difficulty:

Easy

Instructions

Things You'll Need

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 2 cups powdered sugar
• 1 pinch of salt
• 1/4 cup fresh raspberries, crushed
• 2 teaspoons lemon juice

1. Preheat oven to 350 degrees F. Lightly grease one 8-inch square baking pan. Line bottom with wax paper or dust lightly with flour.

2. Sift together the flour, salt and baking powder. Cream the butter and blend in the white sugar, eggs and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until cake springs back when lightly touched or your cake tester comes out clean. Remove from pan and allow it to cool for at least 30 minutes.

4. For the raspberry icing: In a medium bowl, stir together the powdered sugar, salt and crushed raspberries. Add lemon juice until spreading consistency is reached.

5. Once your cake has cooled, drizzle the raspberry icing on top.

References

• Joy of Baking: White Butter Cake
• Making Life Delicious: Fresh Raspberry Buttercream Frosting