Description
This Raspberry Lemon Cake is a delightful, moist dessert that combines tart raspberries with bright lemon flavor in a tender cake layered with creamy lemon buttercream frosting. Perfect for gatherings or a special treat, its soft crumb and refreshing citrus notes make it a crowd-pleaser.
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
- Preheat and 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 easy removal.
- Cream butter mixture: In a large bowl, beat the butter, granulated sugar, and lemon zest together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add egg yolks and vanilla: Beat in the egg yolks one at a time to ensure they are fully incorporated, then mix in the vanilla extract for flavor.
- Whip egg whites: In a separate clean bowl, whip the egg whites until they develop soft peaks, which will help create a light texture in the cake when folded in.
- Mix dry ingredients: Combine the all-purpose flour, baking powder, salt, and baking soda in another bowl, whisking to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour mixture to create a smooth batter.
- Fold in egg whites and raspberries: Gently fold the whipped egg whites into the batter without overmixing, then carefully fold in the raspberries to distribute them evenly without breaking.
- Pour batter and bake: Divide the batter evenly between the prepared pans, smooth the tops, and 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, then transfer them to a wire rack to cool completely before frosting.
- Make lemon buttercream: Beat the butter until creamy, gradually add the sifted confectioner’s sugar mixing well after each addition. Add fresh lemon juice and continue beating until the frosting is smooth and fluffy. Optionally, add a drop of yellow gel food coloring for a bright color.
- Assemble the cake: Place one cake layer on a serving plate, spread a thick layer of lemon buttercream over it, top with the second cake layer, and frost the entire cake with the remaining buttercream. Decorate as desired.
Notes
- Make sure the butter is at room temperature to ensure it creams properly with the sugar.
- Be gentle when folding in the egg whites and raspberries to maintain a light batter and avoid breaking the fruit.
- You can substitute fresh raspberries with frozen ones, but thaw and drain them well to prevent excess moisture.
- This cake is best served the day after baking for optimal flavor as it allows the flavors to meld.
- Store leftovers covered at room temperature for up to 2 days or refrigerate up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
