Raspberry Lemon Cake Recipe

If you have a passion for vibrant flavors and delightful textures, this Raspberry Lemon Cake Recipe will quickly become one of your absolute favorites. Combining the bright, zesty punch of fresh lemons with the sweet-tart charm of raspberries, this cake is a celebration of summer in every bite. Moist, tender layers are hugged by silky lemon buttercream, creating a cake that’s both refreshing and indulgent. Whether you’re baking for a special occasion or simply craving something extraordinary, this Raspberry Lemon Cake Recipe brings both elegance and comfort to your table with ease.

Ingredients You’ll Need

This Raspberry Lemon Cake Recipe relies on simple, wholesome ingredients that each add something special to the final creation. From the creamy butter and smooth Greek yogurt that keep the cake moist, to the fresh raspberries and lemon zest that brighten every bite, each component plays a crucial role in achieving that perfect balance of flavor and texture.

• Unsalted butter (9 Tbsp, room temperature): The foundation of richness that helps create a tender cake crumb.
• Granulated sugar (1 cup): Sweetens and assists in creating a light, fluffy texture.
• Lemon zest (from 1 lemon): Infuses the batter with fresh citrus aroma and flavor.
• Eggs (3 large, separated): Yolks add moisture and structure; whites whipped to soft peaks lighten the batter.
• Vanilla extract (1 tsp): Enhances and rounds out the lemon and raspberry flavors.
• All-purpose flour (2 cups): Provides the body and structure for the cake layers.
• Baking powder (2 tsp): Ensures the cake rises evenly for a light texture.
• Salt (1 tsp): Balances sweetness and elevates all the other flavors.
• Baking soda (1/2 tsp): Helps tenderize the crumb and supports rise.
• Plain Greek yogurt (1 cup): Adds moisture and a subtle tanginess that complements the lemon.
• Raspberries (1 1/2 cups): Bursts of juicy tartness folded gently into the batter.
• Unsalted butter (1 cup, room temperature) for the frosting: Creates a luscious, creamy lemon buttercream.
• Confectioner’s sugar (5 cups, sifted): Sweetens and thickens the buttercream to perfect spreadable consistency.
• Fresh lemon juice (4 Tbsp): Powers the tart and zesty flavor of the frosting.
• Optional: Yellow gel food coloring (1 drop): For a sunny, appealing buttercream color.

How to Make Raspberry Lemon Cake Recipe

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper. This simple prep ensures your beautiful cake layers will release easily and bake evenly.

Step 2: Cream Butter, Sugar, and Lemon Zest

In a large bowl, cream together the room temperature butter, granulated sugar, and freshly grated lemon zest until the mixture becomes light, fluffy, and fragrant. This step is key for that tender crumb and vibrant citrus punch.

Step 3: Add Egg Yolks and Vanilla

Beat in the egg yolks one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract, which balances and enriches the lemon and raspberry flavors.

Step 4: Whip Egg Whites

In a separate clean bowl, whip the egg whites until soft peaks form. This aerates the whites, lending a gorgeous lightness that will make the cake tender and tenderly airy.

Step 5: Combine Dry Ingredients

Whisk together the all-purpose flour, baking powder, salt, and baking soda. Mixing these ensures even distribution, which is critical for lift and texture in your cake layers.

Step 6: Alternate Flour and Yogurt

Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt. Begin and end with the flour mixture to keep the batter balanced. This alternating method helps maintain moisture and a delicate crumb.

Step 7: Fold in Egg Whites and Raspberries

Gently fold the whipped egg whites into the batter until no white streaks remain—this preserves the airy texture. Then, carefully fold in the raspberries to avoid breaking them and creating a pink-hued batter. These little bursts of fruit make each bite exciting.

Step 8: Bake the Cake

Divide the batter evenly between your prepared pans and smooth the tops. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 9: Make the Lemon Buttercream

Beat 1 cup of room temperature butter until creamy. Gradually mix in the sifted confectioner’s sugar, adding it a little at a time to avoid lumps. Stir in fresh lemon juice and continue beating until the frosting is smooth and fluffy. Add a drop of yellow gel food coloring if you want a sunny hue that matches the citrus flavor.

Step 10: Assemble Your Raspberry Lemon Cake Recipe

Place one cake layer on your serving plate, slather a generous layer of lemon buttercream on top, then add the second layer. Frost the entire cake with the remaining buttercream and decorate as your heart desires. Now you have a show-stopping dessert ready to wow!

How to Serve Raspberry Lemon Cake Recipe

Garnishes

A few fresh raspberries and thin lemon slices on top add elegance and hint at the flavors inside. Sprigs of mint or edible flowers can also lend a beautiful, fresh look. These simple touches elevate your presentation and echo the cake’s bright, joyful spirit.

Side Dishes

This cake pairs wonderfully with a light dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh berries or a fruit salad also make a sweet and refreshing accompaniment, balancing the richness of the buttercream.

Creative Ways to Present

Serve individual slices on pretty plates with a drizzle of raspberry coulis or lemon glaze to highlight the flavors. For gatherings, create mini trifle cups layering cake cubes, buttercream, and raspberries for a playful twist that’s as charming as it is delicious.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Raspberry Lemon Cake in an airtight container at room temperature for up to two days. For a few more days, store it in the fridge to keep the buttercream fresh and the cake moist.

Freezing

This cake freezes beautifully. Wrap each layer tightly in plastic wrap and place in an airtight freezer bag. When ready to serve, thaw layers overnight in the fridge and then assemble with fresh buttercream for the best texture and taste.

Reheating

Since this cake shines best chilled or at room temperature, reheating is generally not recommended. If preferred, let the cake come to room temperature naturally for optimal flavor and softness before serving.

FAQs

Can I use frozen raspberries for this Raspberry Lemon Cake Recipe?

Yes, you can use frozen raspberries but make sure to thaw and drain them well before folding into the batter to avoid excess moisture that could affect the cake’s texture.

Is Greek yogurt necessary, or can I substitute something else?

Greek yogurt provides moisture and a slight tang that complements lemon perfectly. You can substitute with sour cream or buttermilk, but the flavor and texture might be slightly different.

How do I prevent the raspberries from sinking to the bottom of the cake?

Gently folding the raspberries into the batter at the very end and coating them lightly in flour before adding can help keep them suspended evenly throughout the cake.

Can I make this cake gluten free?

Yes, with a good gluten-free all-purpose flour blend, you can enjoy this Raspberry Lemon Cake Recipe with a gluten-free twist. Just make sure your baking powder and other ingredients are gluten free as well.

How long will the cake stay fresh after frosting?

Once frosted, this cake will stay fresh for 3 to 4 days refrigerated. Be sure to keep it covered to prevent the buttercream from drying out.

Final Thoughts

There is something truly special about the combination of raspberries and lemon that brings a fresh brightness to any dessert, and this Raspberry Lemon Cake Recipe celebrates that harmony perfectly. It’s a cake that’s as delightful to bake as it is to eat, with layers of tender crumb and luscious frosting made from simple, honest ingredients. I hope you enjoy making and sharing this cake as much as I do—it’s bound to become a cherished treat for your family and friends!

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