Indulge your senses with our delectable Raspberry Lemon Cake – a heavenly blend of zesty lemons, velvety butter, and luscious raspberries. This delightful treat promises a burst of flavors in every bite, making it the perfect companion for any occasion. Get ready to elevate your dessert game with this easy-to-follow recipe that will leave your family and friends craving for more.
In our household, the Raspberry Lemon Cake isn’t just a dessert; it’s a cherished tradition. Picture this – the aroma of lemon zest filling the kitchen as the cake bakes, and the excitement in the air when the first slice is cut. My husband and little ones eagerly gather around, their eyes lighting up with delight. This recipe has become a symbol of joy and togetherness, creating sweet moments that linger in our family’s memory.
Why This Raspberry Lemon Cake is a Must-Try!
- Zesty Fusion: Experience the perfect marriage of tangy lemons and juicy raspberries, creating a flavor explosion that dances on your taste buds.
- Moist Perfection: Thanks to the addition of Greek yogurt, this cake boasts a moist and tender crumb, ensuring each bite is a heavenly experience.
- Versatility: Whether it’s a casual get-together or a special celebration, this cake fits the bill, adding a touch of elegance to any occasion.
- Luscious Lemon Buttercream: The velvety lemon buttercream, with a hint of optional yellow food coloring, crowns the cake, delivering a creamy finish that’s simply irresistible.
Ingredients:
For the Cake:
- 9 Tbsp unsalted butter, at room temperature (about 128g)
- 1 cup granulated sugar (about 200g)
- Zest of 1 lemon
- 3 large eggs, separated
- 1 tsp vanilla extract
- 2 cups all-purpose flour (about 240g)
- 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)
For the Lemon Buttercream:
- 1 cup unsalted butter, at room temperature (about 226g)
- 5 cups confectioner’s sugar, sifted (about 600g)
- 4 Tbsp fresh lemon juice, or as needed
- Optional: 1 small drop yellow gel food coloring
Directions:
- Preheat your oven to 350°F. Butter and flour 2 non-stick 8-inch cake pans and line the bottoms with parchment paper.
- Cream together butter, sugar, and lemon zest until light and fluffy. Add egg yolks one at a time, followed by vanilla.
- In a separate bowl, beat egg whites until soft peaks form.
- Whisk together flour, baking powder, salt, and baking soda. Alternately add dry ingredients and yogurt to the butter mixture, mixing until combined.
- Gently fold in whipped egg whites, followed by raspberries.
- Divide the batter between the cake pans and bake for about 30 minutes, until the center springs back when touched.
- Let the cakes cool before turning them out onto a rack.
- For the lemon buttercream, cream together butter, confectioner’s sugar, and optional food coloring. Add lemon juice until a creamy, spreadable frosting is achieved.
- Frost the cooled cakes generously, creating layers of lemony bliss.
Notes:
- For a lighter version, try using a mixture of fresh and frozen berries.
- Adjust the frosting consistency by adding more sugar for stiffness or more lemon juice for a creamier texture.
- Feel free to experiment with different yogurt flavors for a unique twist.
- Store the cake in an airtight container in the refrigerator for prolonged freshness.
