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