Raspberry Lemon Cake

Looking for a dessert that combines the tangy zest of lemon with the sweet burst of fresh raspberries? Look no further! This Raspberry Lemon Cake is a moist, flavorful treat that’s perfect for any occasion. Made with Greek yogurt for extra moisture and topped with a tart lemon buttercream, this cake is sure to be a hit. Follow our step-by-step recipe to create this delightful dessert in your own kitchen.

Why I Love This Recipe

The combination of tart lemon and sweet raspberries creates a refreshing and well-balanced flavor.

Greek yogurt makes the cake extra moist and tender.

The whipped egg whites give the cake a light and fluffy texture.

The lemon buttercream adds a zesty, creamy finish that perfectly complements the cake.

It’s a visually stunning dessert that looks as good as it tastes.

Ingredients:

Cake:

9 Tbsp unsalted butter, at room temperature

1 cup granulated sugar

Zest of 1 lemon

3 large eggs, separated

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup plain Greek yogurt

1 1/2 cups raspberries

Lemon Buttercream:

1 cup unsalted butter, at room temperature

5 cups confectioner’s sugar, sifted

4 Tbsp fresh lemon juice

Optional: 1 drop yellow gel food coloring

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans, and line the bottoms with parchment paper.

Cream Butter and Sugar: In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until the mixture is light and fluffy. This should take about 3-5 minutes.

Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Then, add the vanilla extract and mix well.

Whip Egg Whites: In a separate bowl, whip the egg whites to soft peaks. This can be done using a hand mixer or a stand mixer with the whisk attachment.

Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.

Mix Wet and Dry Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.

Fold in Egg Whites and Raspberries: Gently fold the whipped egg whites into the batter until no white streaks remain. Carefully fold in the raspberries.

Bake the Cakes: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare the Lemon Buttercream: In a large bowl, beat the butter until creamy. Gradually add the sifted confectioner’s sugar, mixing well after each addition. Add the fresh lemon juice and continue to beat until the frosting is smooth and fluffy. If desired, add a drop of yellow gel food coloring to enhance the lemony appearance.

Assemble the Cake: Place one cake layer on a serving plate and spread a thick layer of lemon buttercream on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.

Servings and Timing

Total Time: 50 minutes

Prep Time: 25 minutes

Cook Time: 25 minutes

Servings: 12 slices

Calories: 585 kcal per serving

Variations

Berry Mix: Swap some of the raspberries for blueberries or blackberries for a mixed berry twist.

Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.

Lemon Glaze Instead of Buttercream: Skip the buttercream and drizzle a simple lemon glaze (powdered sugar + lemon juice) for a lighter finish.

Almond Twist: Add 1/2 teaspoon of almond extract to the batter for a nutty depth of flavor.

Sheet Cake Version: Bake the batter in a 9×13-inch pan for a simple, single-layer cake.

Storage/Reheating

Room Temperature: Store the cake in an airtight container for up to 2 days.

Refrigerator: Keep leftovers in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezer: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or in the fridge overnight.

Reheating: If desired, let the cake sit at room temperature for 30 minutes before serving to soften the buttercream.

Related Recipes:

• Raspberry Cream Cheese Bites
• Raspberry Cake with Lemon Buttercream
• Heavenly Raspberry Cheesecake Cupcakes

FAQs:

This Raspberry Lemon Cake is a delightful combination of tart and sweet flavors, making it the perfect dessert for any gathering. Whether you’re celebrating a special occasion or simply indulging in a treat, this cake is sure to impress. Enjoy the vibrant flavors and the joy of baking from scratch with this simple yet delicious recipe. Happy baking!

📖 Recipe:

Raspberry Lemon Cake

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• Author: Isabella
• Total Time: 50 minutes
• Yield: 12 servings
• Diet: Vegetarian

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Description

Delight in this Raspberry Lemon Cake, a moist and flavorful dessert featuring Greek yogurt, fresh raspberries, and zesty lemon. Topped with a tangy lemon buttercream, it’s the perfect treat for any occasion. Ideal for those searching for a refreshing raspberry lemon dessert recipe.

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Ingredients

Cake:

9 Tbsp unsalted butter, at room temperature

1 cup granulated sugar

Zest of 1 lemon

3 large eggs, separated

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 cup plain Greek yogurt

1 1/2 cups raspberries

Lemon Buttercream:

1 cup unsalted butter, at room temperature

5 cups confectioner’s sugar, sifted

4 Tbsp fresh lemon juice

Optional: 1 drop yellow gel food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Butter and flour two 8-inch cake pans, and line the bottoms with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy.
3. Beat in the egg yolks one at a time, then add the vanilla extract.
4. In a separate bowl, whip the egg whites to soft peaks.
5. Whisk together the all-purpose flour, baking powder, salt, and baking soda.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture.
7. Gently fold the whipped egg whites into the batter until no white streaks remain. Carefully fold in the raspberries.
8. Divide the batter evenly between the prepared cake pans and smooth the tops.
9. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. For the lemon buttercream, beat the butter until creamy. Gradually add the sifted confectioner’s sugar, mixing well after each addition. Add the fresh lemon juice and continue to beat until the frosting is smooth and fluffy. If desired, add a drop of yellow gel food coloring.
11. Assemble the cake by placing one layer on a serving plate, spreading a thick layer of lemon buttercream on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired.

Notes

Lightly coat the raspberries in flour before folding them into the batter to prevent them from sinking.

For best flavor, serve the cake at room temperature.

Store leftover cake in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 585 kcal per serving