Raspberry Cake with Lemon Buttercream

Raspberry Cake with Lemon Buttercream

Bright, zesty, and bursting with flavor, this Raspberry Cake with Lemon Buttercream is the perfect dessert to celebrate any occasion. The sweet-tart combination of fresh raspberries and tangy lemon buttercream creates a delightful balance, while the light and moist cake layers make each bite irresistible. Whether you’re baking for a special occasion or simply indulging in a weekend treat, this cake is sure to be a hit with family and friends.

Ingredients:

Cake:

• 9 tablespoons unsalted butter, room temperature
• 1 cup granulated 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 (or vanilla yogurt)
• 1 1/2 cups raspberries (frozen or fresh)

Lemon Buttercream:

• 1 cup unsalted butter, room temperature
• 5 cups confectioner’s sugar, sifted
• 4 tablespoons fresh lemon juice (more as needed)
• Optional: 1 small drop of yellow gel food coloring

Directions:

Cake Layers:

1. Prepare the Oven and Pans:
   Preheat the oven to 350°F (175°C). Butter and flour two 8-inch non-stick cake pans, and line the bottom of each pan with parchment paper to ensure easy release.
2. Cream the Butter and Sugar:
   In a large bowl, cream together the butter, sugar, and lemon zest until light and fluffy. Be sure to scrape down the sides of the bowl as needed.
3. Add Egg Yolks and Vanilla:
   Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
4. Whip the Egg Whites:
   In a separate bowl, beat the egg whites until soft peaks form. Set aside.
5. Mix the Dry Ingredients:
   In another bowl, whisk together the flour, baking powder, salt, and baking soda.
6. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Mix until just combined.
7. Fold in Egg Whites and Raspberries:
   Gently fold in the whipped egg whites until no streaks remain. Then, carefully fold in the raspberries, being cautious not to overmix and break the berries.
8. Bake the Cake:
   Divide the batter evenly between the prepared cake pans, smoothing the tops with an offset spatula. Bake for 30 minutes, or until the center of the cake springs back when lightly touched and the edges are lightly golden.
   Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Buttercream:

1. Prepare the Frosting:
   In a large bowl, cream the butter until smooth and fluffy. Gradually add the sifted confectioner’s sugar, followed by the lemon juice, and beat until the frosting is smooth and spreadable.
2. Adjust Consistency:
   If the frosting is too thick, add more lemon juice, one teaspoon at a time. If it’s too thin, add more confectioner’s sugar for a thicker consistency.
   For a pop of color, you can add a small drop of yellow gel food coloring to enhance the lemony look.

Assembly:

1. Frost the Cake:
   Once the cake layers have cooled completely, place one layer on a cake stand or serving plate. Spread a generous amount of lemon buttercream over the top.
   Place the second cake layer on top and frost the top and sides of the cake with the remaining lemon buttercream.
2. Serve and Enjoy:
   Slice and serve this zesty, berry-filled cake to your guests and watch it disappear!

Recipe Details:

• Prep Time: 20 minutes
• Baking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 10-12 servings
• Calories: 450 kcal per serving

Tips:

• You can use fresh or frozen raspberries in this recipe, but if using frozen, don’t thaw them before adding to the batter.
• For an extra layer of flavor, you can sprinkle a few raspberries between the layers before frosting.
• Store the cake in the refrigerator for up to 3 days, but be sure to bring it to room temperature before serving for the best texture.

This Raspberry Cake with Lemon Buttercream is the perfect combination of tart raspberries and zesty lemon, making it a refreshing and delightful dessert for any occasion. The light cake layers and rich buttercream come together beautifully for a treat that’s both elegant and delicious. Enjoy!

Raspberry Cake with Lemon Buttercream

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• Author: Dulcia
• Total Time: 50 minutes
• Yield: 10-12 1x

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Description

This Raspberry Cake with Lemon Buttercream is a refreshing and elegant dessert that combines the tartness of fresh raspberries with the bright, zesty flavor of lemon. The cake layers are soft and moist, while the smooth lemon buttercream adds a creamy, tangy contrast. The vibrant colors and fresh flavors make it perfect for summer gatherings or special celebrations.

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Ingredients

Scale 1x2x3x

Cake:
9 tablespoons unsalted butter, room temperature
1 cup granulated 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 (or vanilla yogurt)
1 1/2 cups raspberries (frozen or fresh)
Lemon Buttercream:
1 cup unsalted butter, room temperature
5 cups confectioner’s sugar, sifted
4 tablespoons fresh lemon juice (more as needed)
Optional: 1 small drop of yellow gel food coloring

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Instructions

Cake Layers:
Preheat the oven to 350°F (175°C) and butter and flour two 8-inch non-stick cake pans. Line the bottom of each pan with parchment paper for easy release.
In a large bowl, cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides as needed.
Beat in the egg yolks one at a time, followed by the vanilla extract.
In a separate bowl, beat the egg whites until soft peaks form. Set aside.
In another bowl, whisk together the flour, baking powder, salt, and baking soda.
Gradually add the dry ingredients to the butter mixture, alternating with the yogurt. Mix until just combined.
Gently fold in the whipped egg whites until no white streaks remain.
Fold in the raspberries, being careful not to overmix.
Divide the batter evenly between the two prepared cake pans, smoothing the tops with an offset spatula.
Bake on the same oven rack for 30 minutes, or until the center of the cake springs back when lightly touched and the edges are lightly golden. Avoid overbaking.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Lemon Buttercream:
In a large bowl, cream the butter until smooth. Gradually add the sifted confectioner’s sugar, followed by the lemon juice, and continue beating until the frosting is smooth and spreadable. If desired, add a small drop of yellow gel food coloring for a vibrant look.
If the frosting is too thick, add more lemon juice. If it’s too thin, add more sugar for a stiffer consistency.
Assembly:
Once the cake layers are completely cooled, place one layer on a cake stand and spread a generous amount of lemon buttercream over the top.
Place the second layer on top and frost the top and sides of the cake with the remaining lemon buttercream.
Slice and enjoy this zesty, berry-filled treat!

• Prep Time: 20 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 450