Raspberry Lemon Cake Recipe
This Raspberry Lemon Cake. Is a delightful blend of tart and sweet. Making it an ideal dessert. For any occasion. The cake is light and airy. Thanks to the whipped egg whites. Folded into the batter. And each bite is bursting. With the fresh flavors of lemon and raspberries. The creamy lemon buttercream. Adds just the right amount of richness. Without overpowering. The bright fruit flavors. Whether you’re serving it at a family gathering. Or enjoying it with a cup of tea. This cake is sure to impress. And satisfy. Your sweet tooth.
12 Servings
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
To make this Raspberry Lemon Cake gluten-free. Simply swap out the all-purpose flour. For a gluten-free flour blend designed for baking. Ensure the blend includes a binding agent like xanthan gum. To help maintain the cake’s structure. Also, double-check that your baking powder. And other ingredients are certified gluten-free. To avoid cross-contamination. With these adjustments. You’ll have a delicious, gluten-free version of this cake. That’s just as moist, and flavorful. And satisfying as the original.