Raspberry Lemon Cake Recipe

If you love the vibrant combination of tart raspberries and zesty lemon, then this Raspberry Lemon Cake Recipe is sure to become one of your all-time favorites. It’s a joyous celebration of bright flavors wrapped up in a moist, tender cake layered with luscious lemon buttercream frosting. Perfect for any occasion, this cake marries sweetness with a refreshing citrus punch that will light up your taste buds and bring smiles to everyone around the table.

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a vital role in creating the perfect balance of flavor, texture, and color in your Raspberry Lemon Cake Recipe. From creamy butter to fresh raspberries, every element combines beautifully to deliver a cake that is both impressive and approachable.

• Unsalted butter (9 Tbsp + 1 cup, room temperature): Provides a rich, creamy base for both the cake and the frosting, ensuring a smooth texture.
• Granulated sugar (1 cup): Sweetens the cake while helping to create a tender crumb.
• Lemon zest (zest of 1 lemon): Adds bright citrus aroma and a hint of tangy flavor right into the batter.
• Large eggs, separated (3 eggs): Egg yolks enrich the cake, while whipped egg whites add lightness and lift.
• Vanilla extract (1 tsp): Balances the tart lemon flavor with subtle warmth.
• All-purpose flour (2 cups): Structure builder that keeps the cake perfectly soft and sturdy.
• Baking powder (2 tsp): Helps the cake rise beautifully.
• Salt (1 tsp): Enhances all the flavors in the cake.
• Baking soda (1/2 tsp): Works alongside the baking powder for optimal rise and texture.
• Plain Greek yogurt (1 cup): Adds moisture and a subtle tang that complements the lemon and raspberry flavors.
• Fresh raspberries (1 1/2 cups): The star ingredient that bursts with juicy tartness throughout the cake.
• Confectioner’s sugar (5 cups, sifted): Essential for a smooth, sweet, fluffy lemon buttercream.
• Fresh lemon juice (4 Tbsp): Provides natural acidity and zing in the frosting.
• Optional yellow gel food coloring (1 drop): For a sunny, inviting hue in your lemon buttercream, though it tastes just as amazing without it.

How to Make Raspberry Lemon Cake Recipe

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper to ensure your cakes release perfectly after baking.

Step 2: Cream Butter, Sugar, and Lemon Zest

In a large mixing bowl, beat the room-temperature butter, granulated sugar, and lemon zest until the mixture is light, fluffy, and bursting with fresh citrus aroma — this sets the stage for the incredible flavor ahead.

Step 3: Incorporate Egg Yolks and Vanilla

Beat in the egg yolks one at a time, which adds richness and moisture, then stir in the vanilla extract to deepen the flavor profile subtly without overpowering the lemon and raspberry notes.

Step 4: Whip Egg Whites

In a separate bowl, whip the egg whites to soft peaks. This step is key to adding an airy texture to the cake, making it light and tender instead of dense.

Step 5: Combine Dry Ingredients

Whisk together the all-purpose flour, baking powder, salt, and baking soda. These leavening agents and salt work harmoniously to create a cake that rises evenly and tastes perfectly balanced.

Step 6: Mix Dry Ingredients and Greek Yogurt

Add the dry ingredients to the buttery batter in three parts, alternating with the Greek yogurt. This gentle alternation keeps the batter creamy and moist, while the yogurt adds a subtle tang that enhances the lemon’s brightness.

Step 7: Fold In Egg Whites and Raspberries

Now gently fold in the whipped egg whites until no white streaks remain — this preserves the airy texture. Carefully fold in the fresh raspberries to prevent them from breaking and bleeding their beautiful color throughout the cake.

Step 8: Bake the Cake

Divide the batter evenly between your prepared pans and smooth the tops for an even rise. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Step 9: Prepare the Lemon Buttercream

Beat the remaining butter until creamy. Gradually add the sifted confectioner’s sugar, mixing thoroughly after each addition. Stir in the fresh lemon juice and continue beating until the frosting is smooth and fluffy. Add a drop of yellow gel food coloring if you want that perfect sunny shade.

Step 10: Assemble the Cake

Place one cake layer on your serving plate and spread a generous layer of lemon buttercream on top. Place the second layer over it and cover the entire cake with the remaining frosting. Decorate as you like — fresh berries or lemon slices make lovely garnishes.

How to Serve Raspberry Lemon Cake Recipe

Garnishes

Fresh raspberries and thin lemon slices sprinkled on top not only mirror the flavors inside but instantly elevate the cake’s visual appeal. For a touch of elegance, try edible flowers or a light dusting of powdered sugar for a whimsical finish.

Side Dishes

This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla bean ice cream that complements without overpowering. A cup of hot tea or a fresh lemonade can round out the refreshing acidity of the cake, creating a beautifully balanced dessert experience.

Creative Ways to Present

Try serving individual slices with a drizzle of raspberry coulis or a lemon glaze for an extra burst of flavor. For gatherings, you can also turn this Raspberry Lemon Cake Recipe into delightful mini cupcakes or cake jars for an adorable and portable treat.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered in an airtight container at room temperature for up to two days, or refrigerate it for up to a week to keep the frosting and cake fresh and moist.

Freezing

You can freeze this cake by wrapping individual layers tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting or assembling the cake.

Reheating

Since this cake is best enjoyed cool, if you want to warm a slice slightly, do so gently in the microwave for 10 to 15 seconds to avoid melting the buttercream.

FAQs

Can I use frozen raspberries for this Raspberry Lemon Cake Recipe?

Yes, frozen raspberries can be used if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid excess moisture that could affect the cake’s texture.

What is the best way to prevent the cake from sticking to the pan?

Butter and flour the pans thoroughly, and line the bottoms with parchment paper as the recipe suggests. This triple precaution ensures your cake layers come out cleanly every time.

Can I substitute the Greek yogurt with something else?

You can substitute Greek yogurt with sour cream or buttermilk in equal amounts. These will maintain the moisture and slight tanginess necessary for the cake’s flavor profile.

Is it possible to make this Raspberry Lemon Cake Recipe gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder. The texture will remain tender and delicious with this swap.

How far in advance can I make this cake?

The cake layers can be baked a day or two ahead and stored wrapped tightly. The frosting is best made fresh, but you can prepare it a day ahead and keep it refrigerated, then bring it to room temperature before frosting the cake.

Final Thoughts

This Raspberry Lemon Cake Recipe is a true delight that brings together the freshness of raspberries and the bright zing of lemon in every bite. It’s a recipe that feels both special and inviting, perfect for celebrations or just treating yourself to a homemade slice of sunshine. Give it a try—you’ll be amazed at how effortlessly this cake can become a cherished dessert in your kitchen and your heart.

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