Name: Raspberry Lemon Cake with Lemon Buttercream Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 1/2 cups raspberries (frozen or fresh); 1 cup unsalted butter, at room temperature; 5 cups confectioner's sugar, sifted; 4 Tbsp fresh lemon juice (may need a bit more); Optional: 1 small drop yellow gel food coloring

If you’re looking for a dessert that brilliantly balances sweet and tart with a hint of fresh berries, you’ve got to try this Raspberry Lemon Cake with Lemon Buttercream Recipe. It’s moist, flavorful, and topped with the creamiest lemon frosting that’ll have everyone asking for seconds.

The image shows a single slice of cake with two layers of light yellow sponge with a creamy white frosting layer and bits of red fruit inside, possibly raspberries. The outside is completely covered in smooth white frosting. A silver fork is digging into the bottom right side of the slice. The cake rests on crumpled white parchment paper placed on a white marbled textured surface. The background is blurred with faint shapes that look like glassware and utensils. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Raspberry Lemon Cake with Lemon Buttercream Recipe
Top Tip
How to Serve Raspberry Lemon Cake with Lemon Buttercream Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Raspberry Lemon Cake with Lemon Buttercream Recipe

Why You'll Love This Recipe

I’ve made this cake countless times, and every single bite reminds me why it’s become a go-to dessert in my kitchen — it’s just that good! The combination of raspberries and lemon feels fresh but comforting all at once.

Perfect Moisture: Greek yogurt keeps the cake tender and gives it a subtle tang that pairs perfectly with the fruit.
Vibrant Flavor: Fresh lemon zest and juice brighten every bite with zesty citrus notes.
Light & Airy: Folding in whipped egg whites creates a fluffy texture you’ll love.
Showstopping Frosting: The lemon buttercream is rich, smooth, and balances sweetness with bright citrus perfectly.

Ingredients & Why They Work

Before you dive in, here’s a quick rundown of what you’ll need and why each ingredient makes this raspberry lemon cake so special. When shopping, pick the freshest lemons and berries you can find for the best flavor punch.

Flat lay of unsalted butter in a small rectangular block, granulated white sugar in a simple white ceramic bowl, a bright yellow lemon with fresh zest beside it, three whole large brown eggs with clean shells, a small white ceramic bowl of clear vanilla extract, all-purpose flour gently mounded in a white ceramic bowl, baking powder in a small white bowl, table salt in a small white bowl, baking soda in a small white bowl, thick plain Greek yogurt elegantly spooned into a white ceramic bowl, a cluster of plump fresh raspberries, a small white ceramic bowl filled with sifted confectioners’ sugar, and a small white bowl with fresh pale yellow lemon juice placed nearby, arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Room temperature butter whips up fluffy cake batter and smooth frosting without adding extra saltiness.
Sugar: Adds just the right amount of sweetness to balance the tartness from the fruit and lemon.
Lemon zest: Packs in bright citrus flavor without adding liquid, giving each bite a fragrant lemony kick.
Eggs (separated): Yolks add rich moisture while whipped whites lighten the cake for a tender crumb.
Vanilla extract: A subtle depth of flavor that complements the lemon and berries.
All-purpose flour: The backbone of the cake, providing structure.
Baking powder and baking soda: Leavening agents that ensure a light, fluffy rise.
Salt: Just a pinch enhances all the sweet and tart flavors.
Greek yogurt: Adds moisture and a tangy note, making the cake super tender.
Raspberries (fresh or frozen): Juicy bursts of tartness scattered throughout the cake.
Confectioner’s sugar: Creates a silky smooth lemon buttercream frosting.
Fresh lemon juice: Brightens the frosting and gives it a refreshing zing.
Yellow gel food coloring (optional): Just a tiny drop for that beautiful sunny lemon hue in your frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Raspberry Lemon Cake with Lemon Buttercream Recipe is how easy it is to make it your own! Whether you want to dial up the citrus or swap ingredients for dietary preferences, this cake welcomes your creative touch.

Swap in Vanilla Yogurt: I’ve tried using vanilla yogurt instead of plain Greek yogurt when I wanted a slightly sweeter, less tangy cake—it adds a subtle richness that’s just lovely.
Frozen vs. Fresh Raspberries: I often reach for frozen raspberries to bake with because they hold their flavor well and are super convenient year-round. Just fold them gently to keep the batter’s pretty pale pink hue!
Extra Citrus Boost: For a brighter lemon punch, try upping the lemon zest and fresh juice a tad in both the cake and the frosting. It really wakes up the flavors and makes the cake feel extra refreshing.
Allergy-Friendly Adjustments: If you want to make this vegan, try substituting vegan butter and a plant-based yogurt alternative, plus an egg replacer. The texture changes a bit but stays moist and delicious.
Decor Ideas: Garnish the finished cake with fresh raspberries, lemon zest curls, or even edible flowers to make it truly stunning and perfect for any celebration.

Step-by-Step: How I Make Raspberry Lemon Cake with Lemon Buttercream Recipe

A clear glass bowl filled with creamy, light yellow batter as the base layer, topped with bright red whole raspberries scattered unevenly. A white spatula is placed inside the bowl on the right side, resting in the batter and raspberries. The bowl sits on a white marbled surface with subtle gray veins and a soft, natural light coming from above, creating a bright and fresh atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pans

First things first—preheat your oven to 350°F (175°C). While the oven warms up, grease two 8-inch round cake pans thoroughly with butter or line them with parchment paper to ensure your cakes come out easily after baking. This prep might seem small, but it’s key to getting those perfect cake layers out cleanly.

Step 2: Combine Your Dry Ingredients

In a medium-sized bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon salt. This little mix of dry ingredients is what gives the cake its lovely rise and tender crumb. Set this bowl aside for a moment.

Step 3: Cream Butter, Sugar & Lemon Zest

Grab a large mixing bowl and beat together 9 tablespoons of room temperature unsalted butter, 1 cup sugar, and the zest of one lemon until the mixture becomes light, fluffy, and aromatic—a process that usually takes 3 to 5 minutes. You’ll notice the sugar helps to incorporate tiny air pockets into the butter, which makes your cake extra tender.

Step 4: Add Egg Yolks and Vanilla

Beat in the egg yolks one at a time, making sure each is fully combined before adding the next. Then stir in 1 teaspoon of vanilla extract. This step enriches the batter and adds depth to the flavor, balancing the fresh lemon zest.

Step 5: Mix in Greek Yogurt

Stir in 1 cup of plain Greek yogurt until just combined. The yogurt keeps the cake wonderfully moist and adds a subtle tanginess that complements the lemon and raspberries beautifully. If you want a sweeter cake, you could experiment using vanilla yogurt here instead.

Step 6: Combine Dry and Wet Mixtures

Slowly add your dry ingredients into the wet batter mixture, mixing gently and stopping as soon as everything is just combined. Overmixing at this stage can lead to a tougher texture, so be patient and careful to keep your cake tender and light.

Step 7: Whip Egg Whites and Fold In

In a clean, dry bowl, beat the 3 egg whites until stiff peaks form—meaning when you lift the whisk, the peaks stand straight without drooping. Gently fold these fluffy egg whites into the batter. This step adds airy lightness, making your cake soft and delicate.

Step 8: Fold in Raspberries

Carefully fold in 1 ½ cups of raspberries, being gentle to avoid breaking them up too much. This keeps your cake batter from turning purple and preserves those lovely raspberry bursts in every bite. Frozen raspberries can be added straight from the freezer—no need to thaw!

Step 9: Bake and Cool

Divide the batter evenly between your two prepared pans. Pop them in the oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cakes cool completely in the pans set on a wire rack before frosting. This cooling step ensures your buttercream won’t melt when applied.

Step 10: Whip Up the Lemon Buttercream

In a large bowl, beat 1 cup of room temperature unsalted butter until creamy. Gradually add 5 cups of sifted confectioner’s sugar alternately with 4 tablespoons of fresh lemon juice (add a splash more if you want it more tangy), beating well after each addition. If you want, stir in a small drop of yellow gel food coloring for a sunny, vibrant hue. Beat everything until the frosting is light, fluffy, and spreadable.

Step 11: Assemble Your Masterpiece

Place one cake layer on your serving plate and spread a generous layer of lemon buttercream on top. Add the second cake layer and use the remaining frosting to cover the top and sides evenly. Feel free to decorate with extra fresh raspberries or lemon zest curls for a pretty finishing touch.

Step 12: Let it Set and Serve

Let your cake rest for at least 15 minutes to let the buttercream set perfectly. When ready, slice into 12 generous servings, serve at room temperature, and enjoy the perfect harmony of tart raspberries and bright lemony sweetness in every bite!

Top Tip

Getting the perfect balance of tangy lemon and sweet raspberry in this Raspberry Lemon Cake with Lemon Buttercream Recipe is easier with a few tried-and-true tips that make the process smoother and the flavor even brighter.

Fold in the raspberries gently: I've found that carefully folding in the raspberries at the end helps keep their shape intact and prevents the batter from turning purple, preserving that beautiful contrast you want in your cake.
Use room temperature ingredients: Mixing at room temperature means your batter comes together smoothly and your cake texture is wonderfully tender, so always plan ahead to let your butter, eggs, and yogurt warm up a bit.
Whip egg whites to stiff peaks: Taking the time to properly beat your egg whites and folding them gently gives the cake an airy, light crumb – a game changer every time.
Line your cake pans: I avoid sticky sides and damaged layers by lining pans with parchment paper in addition to greasing – it makes removing the cakes much easier and keeps your layers picture-perfect.

How to Serve Raspberry Lemon Cake with Lemon Buttercream Recipe

The image shows a two-layer vanilla cake with red berry bits inside both layers. Between the cake layers is a thick white cream filling with a smooth texture. The whole cake is covered with the same white cream frosting on top and around the sides. A slice is lifted on a silver cake server, showing the inside clearly. The cake sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate the presentation and flavor, consider adorning your cake with fresh raspberries scattered on top, a sprinkle of lemon zest, or even edible flowers for a bright, elegant look that echoes the fresh, zesty notes inside.

Side Dishes

This cake pairs beautifully with a light side like a simple mixed green salad with a citrus vinaigrette or a refreshing scoop of vanilla ice cream to complement the tangy lemon buttercream. A cup of Earl Grey or chamomile tea also rounds out the experience wonderfully.

Make Ahead and Storage

Storing Leftovers

Store your leftover Raspberry Lemon Cake with Lemon Buttercream Recipe in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator, tightly covered, for up to 4 days to maintain freshness and texture.

Freezing

You can freeze the cake layers (without frosting) wrapped well in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator. Once thawed, frost and assemble as usual for a freshly made feel.

Reheating

This cake is best served at room temperature, so if refrigerated, remove it about 30 minutes before serving. Avoid microwaving frosted cake slices as it can melt the buttercream; instead, let the cake warm gently at room temp for the best flavor and texture.

Frequently Asked Questions:

Can I use frozen raspberries in this Raspberry Lemon Cake with Lemon Buttercream Recipe?

Absolutely! Frozen raspberries work wonderfully and can be added directly to the batter without thawing. Just be sure to fold them in gently to avoid turning the batter purple.

What can I substitute for Greek yogurt if I don't have any?

You can use plain vanilla yogurt as a substitute to keep a sweet tang in the cake, or a mix of sour cream or buttermilk for a similar moist texture.

How do I make sure my lemon buttercream isn’t too runny?

Add the fresh lemon juice gradually and aim for a spreadable consistency. If it becomes too soft, add a bit more sifted confectioner’s sugar until the frosting holds its shape without being stiff.

Can this cake be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking, and ensure your baking powder is gluten-free as well. Texture may vary slightly but the flavors will still shine.

Final Thoughts

There’s something so joyful about the brightness of lemon paired with the sweet burst of raspberries in this Raspberry Lemon Cake with Lemon Buttercream Recipe. It’s a dessert that feels like sunshine on a plate—perfect for celebrations or a special treat any day. Once you make it, I hope it becomes a beloved staple, bringing smiles and compliments with every bite.