Raspberry Cake with Lemon Buttercream Recipe

Introduction

This Raspberry Cake with Lemon Buttercream combines tart berries with a bright, zesty frosting for a refreshing dessert. Soft, moist cake layers studded with raspberries are perfectly complemented by a creamy, tangy lemon buttercream. It’s an ideal treat for spring or summer gatherings.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 350°F and prepare two 8-inch cake pans by buttering and flouring them. For easiest removal, place a round of parchment paper on the bottom of each pan.
2. Step 2: Cream the butter, sugar, and lemon zest together in a large bowl until light and fluffy, scraping down the sides as needed.
3. Step 3: Beat in the egg yolks one at a time, followed by the vanilla extract.
4. Step 4: In a separate bowl, whip the egg whites until soft peaks form; set aside.
5. Step 5: Whisk together the flour, baking powder, salt, and baking soda in another bowl.
6. Step 6: Add the dry ingredients to the butter mixture alternately with the yogurt, mixing until just combined. Scrape down the bowl.
7. Step 7: Gently fold the whipped egg whites into the batter until no white streaks remain.
8. Step 8: Carefully fold in the raspberries to avoid breaking them up too much.
9. Step 9: Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
10. Step 10: Bake for about 30 minutes, or until the cake springs back when touched and the edges are lightly golden. Avoid overbaking.
11. Step 11: Let the cakes cool for 10 minutes in the pans, then turn out onto a wire rack to cool completely.
12. Step 12: To make the lemon buttercream, beat the butter and sifted sugar together (add the food coloring if using). Gradually add lemon juice until you reach a smooth, spreadable consistency. Adjust with more sugar or lemon juice as needed.
13. Step 13: Frost the cooled cake by spreading a generous layer on the first cake layer, then topping with the second layer. Finish by frosting the top and sides evenly.

Tips & Variations

• Use frozen raspberries to keep batter color intact and prevent sogginess.
• If you prefer a less tart frosting, reduce lemon juice slightly to taste.
• For a dairy-free version, substitute the butter with a plant-based alternative and use coconut yogurt.
• Adding a tablespoon of lemon curd between the layers enhances the citrus flavor.

Storage

Store the frosted cake loosely covered at room temperature for up to 2 days or refrigerated for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, though Greek yogurt is thicker and will produce a slightly denser cake. If using regular yogurt, you may want to strain it to remove excess liquid.

Can I substitute fresh berries for frozen?

Fresh raspberries work well but can make the batter a bit more delicate. Handle them gently when folding in to avoid breaking them up.

Raspberry Cake with Lemon Buttercream Recipe

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★★★★★

4.6 from 143 reviews

This Raspberry Cake with Lemon Buttercream is a delightful and refreshing dessert featuring tender lemon-zested cake layers studded with juicy raspberries and topped with a creamy, tangy lemon buttercream frosting. Perfect for spring or summer gatherings, this cake balances sweet and tart flavors with a moist texture thanks to greek yogurt and whipped egg whites.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 (frozen or fresh)

Lemon Buttercream

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

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour two 8-inch non-stick cake pans. For extra assurance of easy release, line the bottoms with parchment paper rounds.
2. Cream Butter, Sugar, and Lemon Zest: In a large mixing bowl, beat the room temperature 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 until fully incorporated.
4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Set aside for folding later.
5. Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda to combine evenly.
6. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and Greek yogurt to the butter mixture, mixing gently but thoroughly after each addition. Scrape down the sides to ensure even mixing.
7. Fold in Egg Whites: Gently fold the whipped egg whites into the batter, being careful to retain as much air as possible until no white streaks remain.
8. Add Raspberries: Carefully fold in the raspberries to distribute evenly without breaking them apart.
9. Fill Cake Pans and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops with an offset spatula. Bake on the middle oven shelf for about 30 minutes, or until a toothpick inserted in the center comes out clean and edges are lightly golden.
10. Cool Cakes: Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
11. Make Lemon Buttercream: In a food processor or with an electric mixer, beat the softened butter and sifted confectioner’s sugar together. Add lemon juice gradually until you reach a creamy, spreadable consistency. Optionally add a drop of yellow gel food coloring and beat until smooth. Adjust lemon juice or sugar to get the desired spreadability and sweetness.
12. Assemble and Frost Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous layer of lemon buttercream on top. Place the second layer over it and finish frosting the top and sides evenly with the remaining buttercream.

Notes

• Frozen raspberries can be used but do not thaw before adding to batter to avoid excess moisture.
• The whipped egg whites help keep the cake light and fluffy; fold them gently to retain volume.
• Lemon zest and juice in the cake and frosting complement the tartness of the raspberries perfectly.
• If the frosting is too stiff, add more lemon juice a teaspoon at a time; if too runny, add more confectioner’s sugar.
• Ensure cakes are completely cooled before frosting to prevent melting or sliding.
• You can garnish the finished cake with fresh raspberries and lemon zest for decoration.

Keywords: raspberry cake, lemon buttercream, berry cake, lemon zest cake, Greek yogurt cake, baked dessert, spring cake, summer cake