If you are searching for a dessert that perfectly balances bright citrus sunshine with the tart sweetness of berries, this Raspberry Lemon Cake Recipe is going to become your new favorite celebration centerpiece. Imagine moist layers soaked in lemon zest, studded with fresh raspberries, and wrapped lovingly in a luscious, tangy lemon buttercream frosting. It’s the kind of cake that feels light yet indulgent, bursting with juicy notes that bring smiles with every bite. Whether it’s a sunny afternoon or a special occasion, this Raspberry Lemon Cake Recipe delivers both flavor and charm in spades.
Ingredients You’ll Need
The beauty of this Raspberry Lemon Cake Recipe lies in its simplicity and the way each ingredient plays an essential role. From the creamy butter to the tangy Greek yogurt, each component adds texture, flavor, or that perfect moistness needed to make this cake truly unforgettable.
- Unsalted butter: Using room temperature butter ensures a creamy batter and rich flavor throughout the cake layers and frosting.
- Granulated sugar: Provides the perfect sweetness and helps create a tender crumb in the cake.
- Lemon zest: Freshly grated zest infuses the batter with bright citrus aroma and flavor.
- Large eggs, separated: Egg yolks create richness, while whipped whites add wonderful lightness and lift.
- Vanilla extract: Adds a subtle warmth that complements the lemon without overpowering it.
- All-purpose flour: The foundation that gives the cake its structure and tender crumb.
- Baking powder and baking soda: These leavening agents ensure the cake rises beautifully and stays light.
- Salt: Enhances all the flavors, balancing sweetness perfectly.
- Plain Greek yogurt: Adds moisture and a slight tang, making the cake irresistibly soft.
- Fresh raspberries: Bursts of juicy tartness within every bite, giving both texture and vibrant color.
- Confectioner’s sugar: Key for making a silky, smooth, and sweet frosting.
- Fresh lemon juice: Gives the buttercream its refreshing, bright zing.
- Optional yellow gel food coloring: Enhances the lemon color for a sunny, inviting look.
How to Make Raspberry Lemon Cake Recipe
Step 1: Prepare to Bake
Start by preheating your oven to 350°F (175°C). Grease two 8-inch cake pans with butter and lightly dust them with flour to prevent sticking. For an extra smooth removal, line the bottom of each pan with parchment paper. This sets the stage for perfectly shaped cake layers that will stack beautifully.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, beat the softened butter together with granulated sugar and fresh lemon zest until the mixture becomes light, fluffy, and fragrant. This initial step creates the foundation for your cake’s tender crumb and bright lemon flavor.
Step 3: Add Egg Yolks and Vanilla
Beat the egg yolks in one at a time to integrate richness and emulsify the batter. Stir in vanilla extract to add depth and a subtle sweetness that perfectly balances the lemon’s brightness.
Step 4: Whip Egg Whites
In a separate clean bowl, whip the egg whites to soft peaks. This aeration will help the cake rise and maintain a light, delicate texture that makes every bite melt-in-your-mouth delicious.
Step 5: Combine Dry Ingredients
Mix together all-purpose flour, baking powder, baking soda, and salt in another bowl. These dry ingredients provide the cake’s structure while ensuring it rises evenly and has that perfect fluffy texture.
Step 6: Alternate Adding Dry Ingredients and Greek Yogurt
Add the flour mixture to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture to maintain balance. This alternating method keeps the batter smooth and ensures a moist finish with a subtle tang.
Step 7: Fold in Egg Whites and Raspberries
Carefully fold the whipped egg whites into the batter until no white streaks remain. Gently fold in the fresh raspberries, being mindful not to crush them as you want those juicy bursts to stand out in the cake.
Step 8: Bake the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops for an even bake. Pop them into the oven for about 30 minutes or until a toothpick inserted in the centers comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 9: Make the Lemon Buttercream Frosting
Beat softened butter until creamy, then gradually add sifted confectioner’s sugar, mixing thoroughly after each addition. Stir in fresh lemon juice and continue beating until the frosting is light, fluffy, and bursting with tangy citrus flavor. Add a drop of yellow gel food coloring if you want that extra sunny look.
Step 10: Assemble Your Raspberry Lemon Cake Recipe
Place one cake layer on your serving plate, spread a generous layer of lemon buttercream on top, then gently place the second cake layer over it. Cover the entire cake with the remaining frosting, smoothing it evenly. Feel free to decorate with extra raspberries or lemon zest to create a stunning finish that matches the delicious taste inside.
How to Serve Raspberry Lemon Cake Recipe
Garnishes
Fresh raspberries and finely grated lemon zest are natural garnishes that echo the cake’s flavors beautifully. A light dusting of powdered sugar can also add an elegant touch, but a small sprig of fresh mint can bring an invigorating visual contrast and subtle herbal note.
Side Dishes
A scoop of creamy vanilla ice cream or a dollop of freshly whipped cream pairs wonderfully with each slice, balancing the cake’s tanginess with silky smoothness. For a refreshing contrast, serve alongside a light berry salad or a glass of sparkling lemonade to keep the citrus theme vibrant.
Creative Ways to Present
For celebrations, try individual mini cakes or elegant cake slices served on pretty plates with a drizzle of raspberry coulis. You can also turn this Raspberry Lemon Cake Recipe into cupcakes, decorating each with a swirl of lemon buttercream and a single raspberry on top for charming handheld treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigeration is best to keep the buttercream firm, but bring the cake back to room temperature before serving for the best flavor and texture.
Freezing
This Raspberry Lemon Cake Recipe freezes well if you wrap it securely in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to one month. When ready to enjoy, thaw the cake overnight in the refrigerator and then return it to room temperature before serving.
Reheating
For a freshly baked feel, gently warm individual slices in the microwave for 10-15 seconds. Avoid heating the whole cake to preserve the integrity of the frosting and raspberries. Letting refrigerated cake sit out before serving helps regain the perfect texture.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are ideal to maintain the cake’s texture and stability, frozen raspberries can be used if thawed and drained thoroughly to prevent excess moisture from altering the batter.
Is it possible to make this cake dairy-free?
You can substitute dairy-free butter and a plant-based yogurt alternative, but the flavor and texture may vary slightly. Choose full-fat yogurt alternatives for the best moistness.
How long does this cake keep fresh?
Stored properly, this cake stays fresh for up to three days in the refrigerator. For the best taste, enjoy within this timeframe before it starts losing moisture and flavor.
Can I make this cake gluten-free?
Swapping all-purpose flour for a gluten-free blend that includes xanthan gum usually works well. However, expect minor differences in texture and always test bake to adjust baking time if needed.
What can I do if my frosting is too runny?
If your lemon buttercream is too soft, chill it in the refrigerator for 15-20 minutes, then beat again to bring back a spreadable consistency. Adding a little more sifted powdered sugar can also help thicken it up.
Final Thoughts
Honestly, this Raspberry Lemon Cake Recipe has such a special place in my heart because it’s the perfect balance of bright, tangy, and sweet all at once. It feels like summer in every bite but is versatile enough to light up any occasion year-round. I can’t wait for you to try it and enjoy how the fresh raspberries and zesty lemon come together to make magic happen. Once you bake this, it’ll be one of those desserts you reach for time and again to bring a little sunshine to your table.
Print
Raspberry Lemon Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Lemon Cake is a delightful, moist dessert combining the tartness of fresh raspberries and lemon with a fluffy buttercream frosting. Perfect for celebrations or a sweet treat, this recipe yields two tender cake layers filled and frosted with a zesty lemon buttercream.
Ingredients
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 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 after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until the mixture is light and fluffy, which will help create a tender crumb.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time to incorporate air and moisture, then stir in the vanilla extract for flavor.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form to add lightness to the batter.
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda to ensure even distribution of leavening agents and seasoning.
- Mix Batter: Add the dry ingredients to the butter mixture in three parts, alternating with Greek yogurt, beginning and ending with the flour mixture to maintain structure and moisture balance.
- Fold in Egg Whites and Raspberries: Gently fold the whipped egg whites into the batter until no white streaks remain to keep the batter airy. Carefully fold in the fresh raspberries to distribute them evenly without breaking.
- Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely to avoid melting the frosting.
- Make Lemon Buttercream: Beat butter until creamy. Gradually add sifted confectioner’s sugar, mixing well after each addition. Add fresh lemon juice and beat until smooth and fluffy. Optionally, add a drop of yellow gel food coloring for a sunny hue.
- Assemble Cake: Place one cake layer on a serving plate and spread a thick layer of lemon buttercream on top. Top with the second cake layer and frost the entire cake with the remaining buttercream. Decorate as desired.
Notes
- For best results, use room temperature butter and eggs to ensure smooth mixing.
- Be gentle folding in the egg whites and raspberries to maintain the cake’s light texture and prevent crushing the berries.
- This cake can be made a day ahead and refrigerated; bring to room temperature before serving.
- If fresh raspberries are unavailable, frozen can be used but do not thaw before folding in to prevent excess moisture.
- Use parchment paper to prevent sticking and ensure easy removal from pans.
