Raspberry Lemon Cake with Lemon Buttercream Frosting Recipe
This classic Raspberry Lemon Cake features moist, tender layers infused with fresh lemon zest and bursting with raspberries, all topped with a luscious lemon buttercream frosting. Made with creamy Greek yogurt for extra moisture and tang, it’s a delightful balance of sweet and tart that’s perfect for any occasion.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Total Time: 50-55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 9 Tbsp unsalted butter, at room temperature
- 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 (fresh or frozen)
Lemon Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (adjust as needed)
- Optional: 1 small drop yellow gel food coloring
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch non-stick cake pans. Optionally, line the bottom with parchment paper rounds to ensure easy cake release.
- Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter, sugar, and lemon zest until light and fluffy, scraping the bowl sides as necessary.
- Add Egg Yolks and Vanilla: Beat the egg yolks in one at a time, followed by the vanilla extract, blending each fully before adding the next.
- Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Set aside.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
- Mix Dry Ingredients and Yogurt into Butter Mixture: Alternately add the dry ingredients and Greek yogurt to the butter mixture, mixing each addition until just combined. Scrape down the sides of the bowl as needed.
- Fold in Egg Whites: Gently fold the whipped egg whites into the batter until no white streaks remain, being careful not to deflate the mixture.
- Fold in Raspberries: Carefully fold in the raspberries, distributing them evenly through the batter.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula. Bake on a middle oven rack for about 30 minutes, or until the centers spring back lightly when touched and edges are turning golden. Avoid overbaking.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Lemon Buttercream Frosting: Cream the butter and sifted confectioner’s sugar together, adding the lemon juice gradually until the frosting reaches a smooth, spreadable consistency. Add the optional yellow food coloring if desired. Beat until creamy and smooth.
- Frost the Cake: When the cakes are completely cool, spread a generous layer of frosting on one cake layer. Place the second layer on top and frost the top and sides evenly with the remaining frosting.
Notes
- This recipe has been tested and tweaked to perfect the texture and flavor consistency.
- Using Greek yogurt adds moisture and a slight tang that complements the lemon and raspberry flavors beautifully.
- If using frozen raspberries, do not thaw before folding them into the batter to prevent coloring and texture loss.
- Adjust lemon juice in the frosting to your taste preference for tartness.
- Ensure not to overbake the cakes as they dry out quickly; check with a gentle touch for springiness.
- Parchment paper on cake pans is optional but recommended for easy removal.