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Raspberry Lemon Cake Recipe

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4.2 from 7 reviews

This delightful Raspberry Lemon Cake blends tangy lemon zest and fresh raspberries into moist, fluffy layers topped with a smooth, creamy lemon-infused frosting. Perfect for spring and summer gatherings, this cake combines fresh fruit flavors with a butter-rich crumb and a luscious, tart cream cheese frosting for an irresistible dessert that serves 12.

Ingredients

Cake Layers

  • 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 (can substitute with vanilla yogurt)
  • 1 1/2 cups raspberries (fresh or frozen)

Frosting

  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioner’s sugar, sifted
  • 4 Tbsp fresh lemon juice (more as needed)
  • Optional: 1 small drop yellow gel food coloring

Instructions

  1. Prepare Cake Pans: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch non-stick cake pans. For easier cake release, place parchment paper rounds at the bottoms of the pans.
  2. Cream Butter Mixture: In a large bowl, cream together the 9 Tbsp butter, sugar, and lemon zest until the mixture is light and fluffy, scraping down the sides as needed.
  3. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time followed by the vanilla extract, mixing thoroughly.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Set aside for folding later.
  5. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
  6. Incorporate Dry and Yogurt: Alternately add the dry ingredients and Greek yogurt to the butter mixture, mixing just until combined. Scrape down the bowl to ensure even mixing.
  7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter until no white streaks remain to maintain airiness.
  8. Add Raspberries: Carefully fold in the raspberries without overmixing to avoid breaking them up too much.
  9. Fill Pans and Bake: Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake on the middle oven rack for about 30 minutes or until the centers spring back when lightly pressed and edges are lightly golden.
  10. Cool Cakes: Remove cakes from oven and let cool in pans for 10 minutes. Then, turn out onto a wire rack to cool completely before frosting.
  11. Make Frosting: Beat the 1 cup butter and sifted confectioner’s sugar (and optional yellow gel food coloring) together. Add fresh lemon juice incrementally to reach a creamy, spreadable consistency. Adjust sugar for stiffness or lemon juice if frosting is too thick.
  12. Assemble Cake: Once cakes are completely cooled, spread a generous layer of frosting on top of one layer. Place the second layer on top and frost the top and sides evenly to finish the cake.

Notes

  • Using frozen raspberries is perfectly fine; no need to thaw before adding to batter.
  • Ensure the cake layers are completely cool before frosting to prevent melting.
  • For more vibrant color, a drop of yellow gel food coloring can be added to the frosting.
  • Beat egg whites to soft peaks for light, airy cake layers—do not overbeat.
  • If frosting becomes too stiff, add lemon juice a teaspoon at a time until desired spreadability.
  • Storage: Keep the cake refrigerated and bring to room temperature before serving.

Find it online: https://marthatasty.com/raspberry-lemon-cake-recipe/