Description
This Raspberry Lemon Cake is a delightful dessert combining the tartness of fresh raspberries and lemon with a moist, tender cake base. The cake is made with Greek yogurt for added moisture and tang, and is topped with a luscious lemon buttercream frosting that perfectly balances sweetness with citrus brightness.
Ingredients
Scale
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
- 1 1/2 cups raspberries (frozen or fresh)
Lemon Buttercream Frosting
- 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
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 8-inch round cake pans by greasing them with butter or lining with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the 9 tablespoons of unsalted butter with 1 cup sugar and lemon zest until light and fluffy, about 3-5 minutes.
- Add Egg Yolks and Vanilla: Add the egg yolks one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Incorporate Yogurt: Mix in the Greek yogurt until well combined with the batter.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Whip Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter to add lightness.
- Add Raspberries: Carefully fold in the raspberries, trying not to break them up too much to avoid turning the batter purple.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
- Make Lemon Buttercream: In a large bowl, beat the 1 cup unsalted butter until creamy. Gradually add sifted confectioner's sugar, alternating with fresh lemon juice, until you reach desired consistency and tartness. Add a small drop of yellow gel food coloring if using. Beat until light and fluffy.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of lemon buttercream over the top. Place the second cake layer on top and frost the entire cake with the remaining lemon buttercream. Decorate with extra raspberries if desired.
- Serve: Allow the cake to set for at least 15 minutes before slicing for best results. Serve at room temperature and enjoy!
Notes
- You can use frozen raspberries; no need to thaw before adding to the batter, but gently fold to avoid coloring the batter.
- Greek yogurt adds moisture and tang but you may substitute with vanilla yogurt for a sweeter taste.
- If you want a more vibrant lemon flavor, increase lemon zest and juice slightly in both cake and frosting.
- For easier cake removal, line pans with parchment paper or lightly flour the greased pans.
- The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature.
- Room temperature ingredients result in a smoother batter and better texture.
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 67 g
- Sodium: 272 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 112 mg
