Description
This Raspberry Lemon Cake is a delightful and moist layered dessert with a bright lemon flavor and fresh raspberries folded into the batter. Topped with a luscious lemon buttercream frosting, it’s perfect for celebrations or anytime you crave a refreshing, fruity cake with a tender crumb and vibrant taste.
Ingredients
Scale
Cake
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated 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
Lemon Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 drop yellow gel food coloring
Instructions
- Prepare the pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans and line the bottoms with parchment paper to ensure easy removal.
- Cream butter mixture: In a large mixing bowl, beat together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy, which will help incorporate air for a tender cake.
- Add egg yolks and vanilla: Beat in the separated egg yolks one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for added aroma and flavor.
- Whip egg whites: In a separate clean bowl, whip the egg whites to soft peaks; this adds lightness to the batter.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and salt.
- Combine batter: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture to maintain batter consistency.
- Fold in whites and raspberries: Gently fold the whipped egg whites into the batter until no streaks remain, then carefully fold in the fresh raspberries to avoid crushing them.
- Bake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare the lemon buttercream: Beat the butter until creamy, then gradually add the sifted confectioner’s sugar, mixing well after each addition. Add fresh lemon juice and continue beating until smooth and fluffy. Optionally, add a drop of yellow gel food coloring for a cheerful hue.
- Assemble the cake: Place one cake layer on a serving plate, spread a thick layer of lemon buttercream on top, then place the second cake layer. Frost the entire cake with the remaining buttercream and decorate as desired.
Notes
- Using room temperature butter and eggs helps ingredients to blend more smoothly.
- Be gentle when folding in the egg whites and raspberries to keep the batter airy and the raspberries whole.
- Fresh raspberries provide the best flavor and texture, but frozen can be used if fresh aren’t available—just thaw and drain excess moisture.
- Ensure your cake layers are completely cooled before frosting to prevent the buttercream from melting.
- For a more intense lemon flavor, add extra lemon zest to the buttercream or sprinkle between cake layers.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
