Raspberry Lemon Cake
User Reviews
4.2
Raspberry Lemon Cake
Description
The Raspberry Lemon Cake combines creamed butter and sugar with fresh lemon zest, egg yolks, and vanilla extract, incorporating dry ingredients with baking powder, baking soda, and salt for lift. Greek yogurt adds moisture and tenderness. Whipped egg whites are gently folded in to lighten the batter, which is studded with fresh or frozen raspberries to provide bursts of fruitiness throughout. The batter is evenly divided into two buttered and floured 8-inch cake pans lined with parchment and baked until springy to the touch.
Once cooled, the cake layers are frosted with a lemon buttercream made from softened unsalted butter, sifted confectioners sugar, and freshly squeezed lemon juice. The frosting’s balance of sweet and citrus complements the fruity layers beneath. The optional yellow gel food coloring adds a subtle visual appeal to the pale buttercream.
This cake suits special occasions where a flavorful yet tender berry-lemon dessert is desired. Its combination of delicate crumb, bright lemon, and raspberry tang makes it a refined choice. The recipe notes that the cake has been refined for better results, emphasizing careful mixing and folding to achieve consistent texture and structure.
Ensure eggs are separated carefully, and egg whites beaten to soft peaks to avoid deflating the batter.Use fresh or frozen raspberries; if frozen, do not thaw before folding to prevent excess moisture.Prepping cake pans with butter, flour, and parchment improves cake release.Adjust lemon juice in the frosting to taste for balanced sweetness and acidity.
Ingredients
cake
- 9 Tbsp unsalted butter at room temperature
- 1 cup sugar
- lemon zest of 1
- 3 large egg separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup Greek yogurt plain; or vanilla yogurt
- 1 1/2 cups raspberry fresh or frozen berries
lemon buttercream
- 1 cup unsalted butter at room temperature
- 5 cups confectioners sugar sifted
- 4 Tbsp lemon juice fresh; quantity may vary
- yellow gel food coloring optional, 1 small drop
Instructions
cake layers
- Preheat your oven to 350F and butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
- Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.
- Beat in the egg yolks, one at a time, along with the vanilla.
- In a separate bowl beat the egg whites until soft peaks form. Set aside.
- In another separate bowl, whisk together the flour, baking powder, salt, and baking soda.
- Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
- Fold in the whipped egg whites, working gently until no white streaks remain.
- Fold in the berries.
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don't over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
frosting
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it's too stiff.
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
Notes
- Ensure eggs are separated carefully, and egg whites beaten to soft peaks to avoid deflating the batter.
- Use fresh or frozen raspberries; if frozen, do not thaw before folding to prevent excess moisture.
- Prepping cake pans with butter, flour, and parchment improves cake release.
- Adjust lemon juice in the frosting to taste for balanced sweetness and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 585 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 585kcal | 29% |
| Carbohydrates | 86g | 29% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 272mg | 11% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 828IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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