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
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
- 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.
