Description
This Raspberry Lemon Cake is a delightful, moist cake bursting with fresh raspberries and bright lemon flavor. The cake layers are tender and fluffy, enriched with Greek yogurt for moisture, and finished with a luscious, tangy lemon buttercream frosting. Perfect for celebrations or a sweet treat, this cake balances sweet and tart beautifully.
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 fresh 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
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper to prevent sticking.
- Cream butter mixture: In a large mixing bowl, cream the 9 tablespoons of unsalted butter with granulated sugar and lemon zest until the mixture is light and fluffy, which helps create a tender cake texture.
- Add egg yolks and vanilla: Beat in the egg yolks one at a time to fully incorporate them, then add the vanilla extract for flavor enhancement.
- Whip egg whites: In a separate bowl, whip the egg whites until soft peaks form. This adds volume and lightness to the cake.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda to ensure even distribution of the leavening agents.
- Combine batter: Add the dry ingredients in three parts into the butter mixture, alternating with the Greek yogurt, starting and ending with the flour mixture. This method keeps the batter smooth and moist.
- Fold in egg whites and raspberries: Gently fold the whipped egg whites into the batter until no white streaks remain. Carefully fold in the fresh raspberries to avoid breaking them up.
- Fill and bake pans: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
- Prepare lemon buttercream: Beat the 1 cup of butter until creamy. Gradually add the sifted confectioner’s sugar, mixing well after each addition. Add the fresh lemon juice and beat until the frosting is smooth and fluffy. Add a drop of yellow gel food coloring if desired for a vibrant look.
- Assemble and frost: Place one cake layer on a serving plate and spread a thick layer of lemon buttercream on top. Place the second cake layer on top and frost the entire cake with the remaining buttercream. Decorate as desired with extra raspberries or lemon zest.
Notes
- Make sure to fold in the egg whites gently to maintain the batter’s airiness.
- Use room temperature ingredients for better mixing and texture.
- If fresh raspberries are not available, frozen raspberries can be used but should be thawed and drained to avoid excess moisture.
- The cake can be stored in the refrigerator for up to 3 days, well covered to maintain freshness.
- For a more intense lemon flavor, add extra lemon zest to the frosting or batter.
