Description
This Raspberry Lemon Cake is a delightful dessert combining the fresh tang of lemons with sweet raspberries. Light and fluffy, it features layers of moist cake made with Greek yogurt and a luscious lemon buttercream frosting. Perfect for celebrations or a special treat, this cake balances fruity freshness with creamy sweetness for an irresistible finish.
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 Pans: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper to ensure the cakes release easily.
- Cream Butter Mixture: In a large mixing bowl, cream together the 9 tablespoons of unsalted butter, granulated sugar, and lemon zest until the mixture is light and fluffy, incorporating air for a tender crumb.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time to the butter mixture, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for depth of flavor.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites to soft peaks. This adds volume and lightness to the cake batter.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda in another bowl to evenly distribute the leavening agents.
- 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 structure while keeping the batter moist.
- Fold in Egg Whites and Raspberries: Gently fold the whipped egg whites into the batter until no streaks remain, then carefully fold in the raspberries to avoid breaking them up.
- Fill Cake Pans: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for even baking.
- Bake Cake: Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Lemon Buttercream: Beat the butter until creamy. Gradually add sifted confectioner’s sugar, mixing well after each addition. Incorporate the fresh lemon juice and continue beating until the frosting is smooth and fluffy. Add a drop of yellow gel food coloring if desired for a vibrant look.
- Assemble Cake: Place one cake layer on a serving plate, spread a thick layer of lemon buttercream evenly on top. Top with the second cake layer and frost the entire cake with the remaining buttercream. Decorate as desired and serve.
Notes
- Use room temperature butter and eggs to ensure smooth batter cohesion.
- Gently fold in raspberries to prevent them from breaking and coloring the batter too much.
- The lemon zest and juice should be fresh for the best citrus flavor.
- If you prefer a less sweet frosting, adjust the amount of confectioner’s sugar slightly.
- This cake can be stored covered in the refrigerator for up to 3 days.
