Raspberry Lemon Cake – This Raspberry Lemon Cake Recipe. Is the perfect dessert. For those who love a balance of sweet. And tart flavors. The fresh lemon zest in the cake layers. Pairs beautifully with juicy raspberries. Creating a light. And refreshing treat. Topped with a zesty lemon buttercream. This cake is sure to impress. At any gathering. With simple ingredients like butter, sugar, flour, and yogurt. This recipe is a breeze to make. And a delight to enjoy!
The first time I baked this Raspberry Lemon Cake. I was looking for something. To brighten up a rainy weekend. My husband. Who usually prefers chocolate desserts. Was skeptical at first. But after one bite. He couldn’t stop raving. About how the tartness of the lemon and raspberries. Balanced the sweetness perfectly. Our child loved the burst of raspberry flavor. In every bite. Now, this cake has become. A family favorite. Especially during the warmer months. When we crave something light. And refreshing.
What makes this Raspberry Lemon Cake truly stand out?
What makes this cake stand out? Is the harmonious blend of flavors—the tartness from the lemon zest. And raspberries. Combined with the sweetness of the buttercream. Creates a dessert. That’s both indulgent and refreshing. The use of Greek yogurt. In the batter. Adds a subtle tang. And keeps the cake incredibly moist. Whether you’re serving it at a special occasion. Or simply enjoying it with family. This cake is sure to impress. With its vibrant flavors. And beautiful presentation.
What You Need To Make This Raspberry Lemon Cake Recipe?
Raspberries: Using frozen raspberries in this recipe. Is a great option. They hold up well during baking. And add a juicy burst of flavor. To each bite. If using fresh berries. Be gentle when folding them. Into the batter. To avoid breaking them apart.
Lemon Zest: The zest of one lemon. Infuses the cake with a bright, citrusy flavor. That pairs perfectly. With the raspberries. Make sure to zest only the yellow part of the lemon. As the white pith underneath. Can be bitter.
Greek Yogurt: The secret to the cake’s moist. And tender crumb is Greek yogurt. It adds richness. While keeping the cake light. And fluffy. You can substitute. With vanilla yogurt. For a sweeter flavor.
Butter: Both the cake and frosting rely on unsalted butter. At room temperature. This ensures the buttercream is smooth. And creamy. While also allowing the lemon flavor to shine.
Steps To Make Raspberry Lemon Cake:
Cake Layers:
Step 1: Preheat and Prep: Start by preheating your oven to 350°F. Butter and flour two 8-inch non-stick cake pans. And for extra security. Place a round of parchment paper. At the bottom of each pan.
Step 2: Cream the Butter: In a large mixing bowl. Cream together the softened butter, sugar, and lemon zest. Until the mixture is light. And fluffy. Don’t forget to scrape down. The sides of the bowl as you go. To ensure everything is well blended.
Step 3: Incorporate the Egg Yolks: Add the egg yolks. One at a time. Beating well after each addition. Then, mix in the vanilla extract.
Step 4: Whip the Egg Whites: In a separate bowl. Beat the egg whites. Until they form soft peaks. Set them aside for later.
Step 5: Mix the Dry Ingredients: In another bowl. Whisk together the flour and baking powder. And salt, and baking soda.
Step 6: Combine the Ingredients: Add the dry ingredients. To the butter mixture in batches. Alternating with the yogurt. Mix just until everything is combined. Then scrape down the bowl. To make sure no dry spots remain.
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Step 7: Fold in the Egg Whites and Berries: Gently fold the whipped egg whites. Into the batter. Being careful not to deflate them. Once incorporated. Fold in the raspberries.
Step 8: Bake: Divide the batter evenly. Between the prepared cake pans. Smoothing the tops. With an offset spatula. Bake on the same oven shelf. For about 30 minutes. Or until the center of each cake. Springs back when touched. And the edges. Are just starting to turn golden.
Step 9: Cool: Allow the cakes to cool. In the pans for 10 minutes. Before turning them out onto a wire rack. To cool completely.
Lemon Buttercream:
Step 10: Make the Frosting: In a large bowl. Beat the softened butter. Until creamy. Gradually add the sifted confectioner’s sugar. With lemon juice, and a drop of yellow food coloring (if using). Beat until the frosting is smooth. And fluffy. Adjust the consistency. By adding more sugar for stiffness. Or more lemon juice. For spreadability.
Step 11: Frost the Cake: Once the cakes. Are completely cool. Place one layer on a serving plate. And spread a generous amount. Of frosting on top. Add the second cake layer. And continue frosting the top. And sides. Until smooth.
Tip:
For the best texture in this Raspberry Lemon Cake. Make sure to fold the whipped egg whites. Gently into the batter. This technique adds air to the cake. Making it light and fluffy. Also, if you’re using frozen raspberries. Don’t thaw them. Before adding to the batter—they’ll keep their shape better during baking. For an extra burst of flavor. Try adding a bit of lemon zest. To the frosting as well.
Frequently Asked Questions:
Can I use fresh raspberries instead of frozen?
Yes. Fresh raspberries work well too! Just be gentle when folding them into the batter. To prevent them from breaking apart.
How should I store the leftover cake?
Store the cake in an airtight container. At room temperature for up to 3 days. If it’s particularly warm. You can refrigerate it. But bring it to room temperature before serving.
Can I substitute the Greek yogurt with something else?
Absolutely! You can use vanilla yogurt. For a slightly sweeter flavor. Or sour cream for a tangier taste.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Lemon Cake Recipe
Ingredients
Cake:
- 9 tablespoons unsalted butter softened to room temperature
- 1 c granulated sugar
- Zest of 1 lemon
- 3 large eggs yolks and whites separated
- 1 teaspoon vanilla extract
- 2 c all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 c plain Greek yogurt vanilla yogurt works too
- 1 1/2 cups raspberries frozen works great
Lemon Buttercream:
- 1 c unsalted butter softened
- 5 c powdered sugar sifted
- 4 tablespoons fresh lemon juice adjust as needed
- Optional: 1 small drop of yellow food coloring
Instructions
Cake Layers:
- Preheat your oven to 350°F. And prepare two 8-inch non-stick cake pans. By greasing. And flouring them. For added assurance. Place a round of parchment paper. At the bottom of each pan. For easier release.
- In a large bowl. Cream together the butter, sugar, and lemon zest. Until the mixture becomes light and fluffy. Making sure to scrape down. The sides as needed.
- Add the egg yolks. One by one. Followed by the vanilla extract. Mixing well after each addition.
- In another bowl. Whisk the egg whites. Until they reach soft peaks. Then set aside.
- In a separate bowl. Combine the flour and baking powder. And salt, and baking soda.
- Gradually add the dry ingredients. To the butter mixture. Alternating with the yogurt. And mix until everything. Is well incorporated. Be sure to scrape down the bowl. To ensure an even mixture.
- Gently fold the whipped egg whites. Into the batter. Ensuring no streaks of egg white remain.
- Carefully fold in the raspberries.
- Divide the batter evenly. Between the two prepared cake pans. Smoothing the tops with a spatula.
- Bake both cakes on the same rack. For about 30 minutes. Or until the centers spring back. When lightly touched. And the edges start to turn golden. Avoid overbaking.
- Once done. Let the cakes cool. In their pans. For 10 minutes. Before transferring them to a wire rack. To cool completely.
Frosting:
- To prepare the frosting. Beat together the butter, and sifted powdered sugar. And a small amount of food coloring (if using). Gradually add lemon juice. To achieve a smooth, spreadable consistency.
- Continue beating. Until the frosting is creamy. If needed, add more sugar. For a firmer texture. Or additional lemon juice. If it's too thick.
- Once the cakes have fully cooled. Spread a generous layer of frosting. On the top of one cake layer. Place the second cake layer on top. And finish by frosting the entire cake. Covering both the top. And sides.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
