Raspberry Lemon Cake

Raspberry Lemon Cake Recipe

If you’re in the mood for a bright and zesty dessert that’s perfect for any occasion, this Raspberry Lemon Cake is just what you need. With layers of moist lemon-infused cake dotted with juicy raspberries, all wrapped in a tangy lemon buttercream frosting, this cake is a refreshing treat that’s bursting with flavor. It’s the perfect balance of sweet and tart, making it an ideal dessert for spring and summer gatherings, birthdays, or simply indulging in a slice of sunshine. Let’s get baking!

Ingredients

For the 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
• ½ tsp baking soda
• 1 cup plain Greek yogurt (or vanilla yogurt)
• 1½ cups raspberries (frozen berries work well)

For the Lemon Buttercream:

• 1 cup unsalted butter, at room temperature
• 5 cups confectioner’s sugar, sifted
• 4 Tbsp fresh lemon juice (you may need a bit more)
• Optional: 1 small drop of yellow gel food coloring

Directions

Cake Layers:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans. For easier release, place a round of parchment paper at the bottom of each pan.
2. Cream Butter and Sugar:
   • In a large mixing bowl, cream together the butter, sugar, and lemon zest until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
3. Incorporate the Egg Yolks:
   • Beat in the egg yolks one at a time, followed by the vanilla extract. Mix until well combined.
4. Whip the Egg Whites:
   • In a separate bowl, beat the egg whites until soft peaks form, then set aside.
5. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, baking powder, salt, and baking soda.
6. Mix Wet and Dry Ingredients:
   • Add the dry ingredients to the butter mixture in batches, alternating with the yogurt. Mix until well combined, making sure to scrape down the bowl to incorporate all ingredients fully.
7. Fold in Egg Whites and Raspberries:
   • Gently fold in the whipped egg whites until no white streaks remain. Carefully fold in the raspberries, ensuring they’re evenly distributed throughout the batter.
8. Bake:
   • Divide the batter evenly between the two prepared cake pans. Smooth the tops with an offset spatula.
   • Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when lightly touched and the edges are just starting to turn golden. Be careful not to overbake.
   • Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Lemon Buttercream:

1. Cream the Butter and Sugar:
   • In a large mixing bowl, cream together the butter and sifted confectioner’s sugar. Gradually add the lemon juice until the frosting is smooth and spreadable. If desired, add a small drop of yellow gel food coloring for a vibrant look.
2. Adjust the Frosting Consistency:
   • If the frosting is too stiff, add more lemon juice. If it’s too soft, add more sugar to achieve the desired consistency.
3. Assemble the Cake:
   • Once the cakes are completely cool, spread a generous amount of frosting on the first layer. Place the second layer on top, then frost the top and sides of the cake until fully covered.

Additional Information

• Prep Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Calories: 350 kcal per slice
• Servings: 12 servings

Tips for the Perfect Raspberry Lemon Cake

• Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature. This ensures that the batter mixes smoothly and evenly.
• Yogurt: Plain Greek yogurt gives the cake a nice tang and moist texture, but you can substitute with vanilla yogurt for a slightly sweeter flavor.
• Baking: Keep an eye on the cakes as they bake. Overbaking can cause the cake to become dry, so test for doneness around the 25-minute mark.
• Serving: This cake pairs wonderfully with a cup of tea or coffee. For an extra touch, garnish with fresh raspberries and a sprinkle of powdered sugar before serving.

This Raspberry Lemon Cake is a delightful dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special occasion or just want to treat yourself to something sweet, this cake is sure to impress. Enjoy every bright, citrusy bite!

Raspberry Lemon Cake

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

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Description

This Raspberry Lemon Cake is a perfect blend of zesty lemon flavor and the sweet tartness of fresh raspberries. The cake layers are moist and fluffy, thanks to the combination of yogurt and whipped egg whites, while the lemon zest adds a refreshing citrus note. The raspberries scattered throughout the batter provide bursts of fruity goodness in every bite. Topped with a creamy lemon buttercream, this cake is both beautiful and delicious.

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Ingredients

Scale 1x2x3x

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
½ tsp baking soda
1 cup plain Greek yogurt (or vanilla yogurt)
1½ cups raspberries (frozen berries work well)
Lemon Buttercream:
1 cup unsalted butter, at room temperature
5 cups confectioner’s sugar, sifted
4 Tbsp fresh lemon juice (you may need a bit more)
Optional: 1 small drop of yellow gel food coloring

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Instructions

Cake Layers:
Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans, and place a round of parchment paper at the bottom of each pan for easier release.
In a large mixing bowl, cream together the butter, sugar, and lemon zest until light and fluffy, scraping down the sides of the bowl 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, then set aside.
In another bowl, whisk together the flour, baking powder, salt, and baking soda.
Add the dry ingredients to the butter mixture in batches, alternating with the yogurt, and mix until well combined. Be sure to scrape down the bowl to ensure all ingredients are fully incorporated.
Gently fold in the whipped egg whites until no white streaks remain in the batter.
Carefully fold in the raspberries.
Divide the batter evenly between the two prepared cake pans and smooth the tops with an offset spatula.
Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when lightly touched and the edges are just starting to turn golden. Be careful not to overbake.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Frosting:
In a large mixing bowl, cream together the butter and sifted confectioner’s sugar, adding the lemon juice gradually until the frosting is smooth and spreadable. If desired, add a small drop of yellow gel food coloring for a vibrant look.
Adjust the consistency by adding more sugar for a stiffer frosting or more lemon juice if the frosting is too stiff.
Once the cakes are completely cool, spread a generous amount of frosting on the first layer. Place the second layer on top, then frost the top and sides of the cake until fully covered.

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

Nutrition

• Calories: 350