There’s something truly enchanting about the combination of raspberry and lemon in a cake. The tangy zestiness of lemon coupled with the sweet burst of raspberries creates a delightful symphony of flavors. Today, I’m excited to share a recipe that perfectly marries these two ingredients in a dessert sure to impress: Raspberry Lemon Bliss Cake. This cake not only looks spectacular but also has a refreshingly light taste, making it a perfect dessert for any occasion, be it a family gathering or a special celebration.
Ingredients
For the Cake:
- 9 tablespoons unsalted butter, room temperature
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plain Greek yogurt (vanilla yogurt optional for a sweeter taste)
- 1 1/2 cups raspberries, frozen recommended for better consistency
For the Lemon Buttercream:
- 1 cup unsalted butter, room temperature
- 5 cups confectioners’ sugar, sifted
- 4 tablespoons fresh lemon juice (adjust according to taste)
- Optional: 1 small drop of yellow gel food coloring for a vibrant touch
Directions
Preparing the Cake Layers:
- Preheat your oven to 350°F (177°C). Prepare two 8-inch non-stick cake pans by buttering them, dusting with flour, and lining the bottoms with parchment paper.
- Start with the butter mixture: In a mixing bowl, cream together the butter, sugar, and lemon zest until the mixture is light and fluffy.
- Incorporate the egg yolks: Beat in the egg yolks one at a time, followed by the vanilla extract, ensuring each is well integrated before adding the next.
- Whip the egg whites: In a separate bowl, beat the egg whites until soft peaks form. Set aside.
- Mix dry ingredients: Whisk together the flour, baking powder, salt, and baking soda in another bowl.
- Combine wet and dry ingredients: Alternately add the dry ingredients and yogurt to the creamed butter mixture, mixing until just combined. Avoid overmixing.
- Fold in the egg whites and raspberries: Carefully fold in the whipped egg whites until no streaks remain, then gently fold in the raspberries.
- Bake: Evenly spread the batter into the prepared pans. Bake for about 30 minutes, or until the cakes spring back when touched lightly.
- Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Making the Frosting:
- Cream the butter and sugar: Beat the butter and sifted confectioners’ sugar together, gradually adding lemon juice to reach a creamy, spreadable consistency.
- Adjust if necessary: Depending on your preference, adjust the thickness with more sugar or thin it with additional lemon juice.
Assembly:
- Once the cakes are completely cool, apply a generous layer of frosting between the cake layers and cover the top and sides smoothly.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Calories per Serving: 520 kcal
- Servings: 8
The Raspberry Lemon Bliss Cake is not just a treat for the taste buds but also a visual delight, especially if you choose to add a touch of yellow food coloring to the frosting. Each bite of this moist cake provides a burst of lemon flavor complemented by the sweet raspberries, making it a perfect dessert for those who enjoy fruity flavors. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is straightforward and sure to yield a dessert that’ll earn you compliments. Enjoy baking and indulging in your very own Raspberry Lemon Bliss Cake!
Raspberry Lemon Bliss Cake
- Total Time: 50 minutes
- Yield: 8 1x
Description
The Raspberry Lemon Bliss Cake is a delectable creation that marries zesty lemon and sweet raspberries in a rich, fluffy cake, smothered in a smooth lemon buttercream. This cake is not only a feast for the taste buds but also a treat for the eyes, making it perfect for special occasions or as a luxurious weekend bake.Each layer of this cake offers a light, airy texture with bursts of raspberry, complemented by the creamy tartness of the lemon buttercream. It’s an ideal dessert for spring and summer gatherings, promising to refresh and delight your guests with its vibrant flavors and elegant presentation.
Ingredients
Cake:
9 Tbsp unsalted butter, at room temperature
1 cup 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 (vanilla yogurt optional)
1 1/2 cups raspberries (frozen recommended)
Lemon Buttercream:
1 cup unsalted butter, at room temperature
5 cups confectioner’s sugar, sifted
4 Tbsp fresh lemon juice (adjust as needed)
Optional: 1 small drop yellow gel food coloring
Instructions
Cake Layers:
Preheat oven to 350°F. Butter and flour two 8-inch non-stick cake pans, lining the bottoms with parchment paper.
In a mixing bowl, cream together butter, sugar, and lemon zest until light and fluffy.
Beat in egg yolks one at a time, followed by vanilla extract.
In another bowl, beat egg whites until soft peaks form. Set aside.
Whisk flour, baking powder, salt, and baking soda in a separate bowl.
Alternately add dry ingredients and yogurt to the butter mixture, mixing until combined. Fold in whipped egg whites carefully until no streaks remain.
Gently fold in raspberries and spread batter evenly in prepared pans.
Bake for about 30 minutes or until the cakes spring back when touched. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting:
Cream together butter and sugar, adding lemon juice to achieve a creamy, spreadable consistency. Adjust consistency with more sugar or lemon juice if needed.
Frost the cooled cake, layering generously and covering top and sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 520