This raspberry lemon cake is pure perfection without any fuss. Whether paired with tea or coffee for a cozy afternoon treat or enjoyed as dessert, it’s a cake you’ll want to savor anytime. Inspired by European-style cakes, it boasts a moist, dense texture, just the right amount of sweetness, and a fresh berry-fruity twist. The tangy lemon buttercream frosting takes it to the next level with a burst of tart flavor!
What You’ll Need for Raspberry Lemon Cake
- Flour: All-purpose works perfectly, though cake flour can also be used.
- Butter: Always unsalted, softened to room temperature for the best results.
- Granulated and Confectioner’s Sugar: Both are essential for the cake and frosting.
- Eggs: Large eggs, separated for an airy texture.
- Yogurt: Full-fat vanilla yogurt ensures an extra tender crumb.
- Raspberries: Frozen berries are best to keep their shape in the batter. Fresh berries can be lightly frozen to achieve the same effect.
- Lemon: Use both juice and zest for maximum citrus flavor!
- Baking Soda, Baking Powder, and Salt: For the perfect rise and flavor balance.
How to Make the Raspberry Lemon Cake
- Prepare the Eggs: Separate the eggs, whipping the whites to soft peaks.
- Cream Butter and Sugar: Beat the softened butter, sugar, and lemon zest until fluffy. Add egg yolks one by one, then mix in vanilla.
- Combine Ingredients: Alternate folding in the dry ingredients with the yogurt until smooth. Gently fold in the raspberries last.
- Bake: Pour the batter into prepared pans and bake until golden and springy.
Lemon Buttercream: The Star of the Show
This frosting is a game-changer! Sweet and tangy with a fudge-like texture, it’s the perfect match for this cake. (Pro tip: Try the cake chilled from the fridge—it’s divine!)
Tips for Baking with Raspberries
- Use frozen raspberries to keep them intact while folding into the batter.
- Fresh berries? Freeze briefly to firm them up before adding to the cake.
Best Cake Pans for Layer Cakes
Reliable, sturdy nonstick pans like Chicago or USA brands ensure even baking and easy release. Choose between 8-inch or 9-inch pans based on your preferred cake size.
Care Tips:
- Hand wash pans with warm, soapy water.
- Avoid dishwashers and metal utensils to preserve the nonstick surface.
This raspberry lemon cake is the perfect mix of elegant and approachable, delivering incredible flavor in every bite. Whether it’s for a special occasion or an everyday indulgence, this cake will quickly become a favorite. Enjoy!
Old-Fashioned Raspberry Lemon Cake with Lemon Buttercream Frosting
12
servings25
minutes25
minutesThis Raspberry Lemon Cake is a timeless dessert made with tangy Greek yogurt, juicy raspberries, and fresh lemon juice for the perfect sweet-tart balance. Topped with a rich lemon buttercream, it’s a treat you’ll want to savor again and again!
Recipe Details
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 12
Ingredients
Cake Layers
9 Tbsp unsalted butter, softened
1 cup 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 (or vanilla yogurt)
1 1/2 cups raspberries (frozen recommended)
Lemon Buttercream Frosting
1 cup unsalted butter, softened
5 cups confectioner’s sugar, sifted
4 Tbsp fresh lemon juice (or more as needed)
Optional: 1 small drop yellow gel food coloring
Directions
- For the Cake Layers
- Prep the pans: Preheat the oven to 350°F. Grease and flour two 8-inch cake pans, lining the bottoms with parchment rounds for easy release.
- Cream the butter and sugar: Beat together butter, sugar, and lemon zest until light and fluffy. Scrape down the bowl as needed.
- Add egg yolks and vanilla: Beat in the egg yolks one at a time, then add the vanilla extract.
- Whip egg whites: In a separate bowl, beat egg whites until soft peaks form. Set aside.
- Mix dry ingredients: In another bowl, whisk together flour, baking powder, salt, and baking soda.
- Combine wet and dry: Gradually mix the dry ingredients into the butter mixture, alternating with the yogurt. Mix until just combined, scraping the bowl as needed.
- Fold in egg whites: Gently fold in the whipped egg whites until no streaks remain.
- Add raspberries: Carefully fold in the raspberries.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake for 30 minutes, or until the centers spring back when touched and the edges are lightly golden.
- Cool: Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- For the Lemon Buttercream Frosting
- Cream the butter: Beat butter until smooth, then gradually add confectioner’s sugar.
- Add lemon juice: Mix in lemon juice until the frosting is creamy and spreadable. Adjust consistency by adding more sugar for stiffness or more lemon juice if too thick.
- Optional color: Add a drop of yellow gel food coloring for a pop of color.
- Assemble the Cake
- Place one cake layer on a serving plate and spread a generous amount of frosting over the top.
- Place the second layer on top, then frost the top and sides of the cake.
- Slice, serve, and enjoy!
- Notes
- Tips for Success: To keep raspberries intact, use frozen berries or freeze fresh berries for a short time before folding into the batter.
- This recipe has been updated for even better results while keeping the same incredible flavor. Enjoy!
- This delightful raspberry lemon cake is a showstopper for any occasion. Light, fruity, and finished with a luscious buttercream—it’s a dessert that’s as satisfying to make as it is to eat! 🍋🍰✨