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.
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
Instructions
- Preheat oven to 350°F (175°C). Butter and flour two 8-inch cake pans, and line the bottoms with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy.
- Beat in the egg yolks one at a time, then add the vanilla extract.
- In a separate bowl, whip the egg whites to soft peaks.
- Whisk together the all-purpose flour, baking powder, salt, and baking soda.
- Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture.
- Gently fold the whipped egg whites into the batter until no white streaks remain. Carefully fold in the raspberries.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- 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.
- 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.
- 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
