Description
This Raspberry Lemon Cake is a delightful balance of tangy lemon and sweet raspberries, layered between moist cake layers and topped with a luscious lemon buttercream frosting. Perfect for gatherings or celebrations, this cake combines fresh ingredients and a tender crumb for a refreshing dessert experience.
Ingredients
Scale
Cake Ingredients
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated 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
- 1 1/2 cups raspberries
Frosting Ingredients
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 drop yellow gel food coloring
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch cake pans, then line the bottoms with parchment paper to ensure easy removal of the cakes.
- Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, cream together the room temperature butter, granulated sugar, and lemon zest until the mixture becomes light and fluffy, incorporating air for a tender cake.
- Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to add depth of flavor.
- Whip Egg Whites: In a separate clean bowl, whip the egg whites until soft peaks form, which will help provide lightness and volume to the cake batter.
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda in a separate bowl to ensure even distribution of the leavening agents.
- Combine Dry Ingredients and Yogurt with Butter Mixture: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour mixture to maintain batter balance and moisture.
- Fold in Egg Whites and Raspberries: Gently fold the whipped egg whites into the batter until no white streaks remain, then carefully fold in the fresh raspberries to prevent crushing.
- Divide Batter and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and helps the frosting adhere better.
- Make Lemon Buttercream Frosting: Beat the butter until creamy. Gradually add the sifted confectioner’s sugar, mixing well after each addition. Add the fresh lemon juice and continue beating until the frosting is smooth and fluffy. If desired, add a drop of yellow gel food coloring for a sunny hue.
- Assemble and Frost Cake: Place one cake layer on a serving plate and spread a thick layer of lemon buttercream on top. Add the second layer and frost the entire cake with the remaining buttercream. Decorate as you wish, perhaps with extra raspberries or lemon zest for garnish.
Notes
- For best results, use fresh raspberries and room temperature butter to ensure proper creaming and texture.
- Be gentle when folding in egg whites and raspberries to maintain the lightness of the cake batter.
- You can prepare the cake layers a day ahead and keep them wrapped in plastic wrap at room temperature.
- This cake is perfect for spring and summer celebrations due to its fresh, fruity flavors.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use dairy-free butter.
