Raspberry Cake with Lemon Buttercream

Why You’ll Love Raspberry Cake with Lemon Buttercream Recipe

• Bright and Tangy Flavor: The combination of fresh raspberries and lemon zest offers a refreshing taste that’s not overly sweet.

• Moist Texture: Incorporating yogurt into the batter ensures a soft and tender crumb.

• Elegant Presentation: With its vibrant colors and layers, this cake is as beautiful as it is delicious.

• Versatile: Suitable for birthdays, tea parties, or as a delightful dessert to brighten any day.

• Make-Ahead Friendly: Both the cake and frosting can be prepared in advance, making assembly a breeze.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 9 tablespoons unsalted butter, at room temperature

• 1 cup granulated sugar

• Zest of 1 lemon

• 3 large eggs, separated

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 1 cup plain Greek yogurt (or vanilla yogurt)

• 1 1/2 cups raspberries (preferably frozen)

For the Lemon Buttercream:

• 1 cup unsalted butter, at room temperature

• 5 cups confectioner’s sugar, sifted

• 4 tablespoons fresh lemon juice (more if needed)

• Optional: 1 small drop yellow gel food coloring

Directions

1. Preheat your oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans. For extra assurance, place a round of parchment paper at the bottom of each pan.

2. In a mixing bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy.

3. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, salt, and baking soda.

5. Alternately add the dry ingredients and yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. In another bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the batter until no white streaks remain.

7. Fold in the raspberries carefully to avoid breaking them.

8. Divide the batter evenly between the prepared pans and smooth the tops.

9. Bake for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden.

10. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.

11. For the frosting, beat the butter until creamy. Gradually add the sifted confectioner’s sugar and lemon juice, beating until smooth and spreadable. Adjust consistency with more sugar or lemon juice as needed.

12. Once the cakes are completely cool, spread a generous amount of frosting on one layer, top with the second layer, and frost the top and sides of the cake.

Servings and Timing

• Servings: 12

• Prep Time: 25 minutes

• Cook Time: 25 minutes

• Total Time: 50 minutes

Variations

• Berry Options: Substitute raspberries with blueberries or blackberries for a different flavor profile.

• Citrus Twist: Use orange zest and juice instead of lemon for a milder citrus flavor.

• Gluten-Free: Replace all-purpose flour with a gluten-free flour blend suitable for baking.

• Frosting Alternatives: Try a cream cheese frosting or a simple glaze if you prefer something lighter than buttercream.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

• Freezing: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

• Reheating: Bring refrigerated cake slices to room temperature before serving for the best texture and flavor.

FAQs

How can I prevent the raspberries from sinking to the bottom?

Toss the raspberries in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

Can I use fresh raspberries instead of frozen?

Yes, but fresh raspberries are delicate and may break apart when mixed into the batter. Freezing them for a short time before use can help maintain their shape.

What type of yogurt is best for this recipe?

Full-fat plain or vanilla Greek yogurt is recommended for its thick consistency and rich flavor, which contribute to the cake’s moist texture.

Can I make this cake ahead of time?

Absolutely. You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frost the cake the next day for optimal freshness.

How do I achieve a smooth buttercream frosting?

Ensure the butter is at room temperature before beating, and sift the confectioner’s sugar to eliminate lumps. Beat until the frosting is light and fluffy.

Is it necessary to separate the eggs?

Separating the eggs and whipping the whites adds lightness to the cake’s texture, creating a more delicate crumb.

Can I make this into cupcakes?

Yes, you can use the same batter for cupcakes. Adjust the baking time to about 18–20 minutes, or until a toothpick inserted in the center comes out clean.

What can I use instead of lemon juice in the frosting?

You can substitute lemon juice with lime juice or orange juice for a different citrus note, or use milk with a bit of lemon extract.

How do I store leftovers with frosting?

Store frosted cake slices in an airtight container in the refrigerator. Let them come to room temperature before serving for the best taste and texture.

Can I add lemon zest to the frosting?

Yes, adding lemon zest will boost the citrus flavor and give the frosting a vibrant, fresh aroma.

Conclusion

This Raspberry Cake with Lemon Buttercream is the perfect dessert for those who love a balance of sweet and tart. With its soft, moist texture and refreshing flavors, it’s ideal for spring and summer gatherings or anytime you need a little sunshine on your plate. Whether you’re celebrating a special occasion or just treating yourself, this cake will not disappoint.

Raspberry Cake with Lemon Buttercream

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This Raspberry Lemon Cake recipe is a bright and beautiful dessert bursting with fresh flavor. Tangy raspberries and zesty lemon combine in a moist, tender cake layered with silky lemon buttercream frosting. It’s a show-stopping cake for spring, summer, or any celebration that calls for something fruity and fresh.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• For the Cake:
• 9 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• Zest of 1 lemon
• 3 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup plain Greek yogurt (or vanilla yogurt)
• 1 1/2 cups raspberries (preferably frozen)
• For the Lemon Buttercream:
• 1 cup unsalted butter, at room temperature
• 5 cups confectioner’s sugar, sifted
• 4 tablespoons fresh lemon juice (more if needed)
• Optional: 1 small drop yellow gel food coloring

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Instructions

1. Preheat oven to 350°F (175°C). Butter and flour two non-stick 8-inch cake pans. Optionally line the bottoms with parchment paper.
2. In a large bowl, cream together butter, sugar, and lemon zest until light and fluffy.
3. Beat in egg yolks one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
5. Alternately add dry ingredients and yogurt to the butter mixture, mixing until just combined.
6. In another bowl, beat egg whites until soft peaks form. Gently fold them into the batter.
7. Carefully fold in raspberries to avoid breaking them.
8. Divide batter evenly between prepared pans and smooth the tops.
9. Bake for about 30 minutes, or until the center springs back when lightly touched and the edges are golden.
10. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
11. For the buttercream, beat butter until creamy. Gradually add sifted sugar and lemon juice, beating until smooth and spreadable. Adjust consistency if needed.
12. Once cakes are completely cool, frost the top of one layer, stack the second, and frost the top and sides of the cake.

Notes

• Frozen raspberries hold their shape better in the batter; if using fresh, freeze briefly before folding in.
• The texture is moist and dense, similar to European-style cakes.
• All ingredients should be at room temperature for best results.