Raspberry Lemon Cake

Indulge in the delightful combination of tart raspberries and bright lemon with this exquisite Raspberry Lemon Cake. This recipe delivers a moist, tender crumb thanks to a touch of yogurt, and is crowned with a luscious, zesty lemon buttercream. It’s a perfect dessert for any occasion, offering an elegant yet approachable flavor profile.

Why You Will Love This Recipe

This Raspberry Lemon Cake is a showstopper that’s surprisingly easy to make. The European-inspired method of folding in whipped egg whites results in an incredibly light and tender cake, avoiding any heaviness. The inclusion of fresh raspberries throughout the batter ensures a burst of fruity flavor in every bite, perfectly complemented by the tangy lemon buttercream. It’s a sophisticated dessert that’s guaranteed to impress without requiring advanced baking skills.

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 (full-fat recommended for best flavor and tenderness; vanilla yogurt can also be used)
• 1 1/2 cups raspberries (frozen raspberries work exceptionally well as they hold their shape and minimize bleeding into the batter)
• 1 cup unsalted butter, at room temperature (for the frosting)
• 5 cups confectioners’ sugar, sifted (for the frosting)
• 4 Tbsp fresh lemon juice (you may need a bit more for desired consistency)
• Optional: 1 small drop yellow gel food coloring (for the frosting)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Butter and flour two 8-inch non-stick cake pans. For extra insurance against sticking, you can line the bottom of the pans with parchment paper rounds.
2. In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl as needed.
3. Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
4. In a separate clean bowl, beat the egg whites until soft peaks form. Set aside.
5. In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda.
6. Add about one-third of the dry ingredients to the butter mixture and mix until just combined. Then, add half of the yogurt and mix again. Repeat this process, alternating dry ingredients and yogurt, ending with the dry ingredients. Mix until the batter is well combined, scraping down the bowl as necessary.
7. Gently fold the whipped egg whites into the batter in two additions, being careful not to overmix. The goal is to preserve as much air as possible for a lighter texture.
8. Carefully fold in the raspberries.
9. Divide the batter evenly between the two prepared cake pans. Use an offset spatula to smooth the tops.
10. Bake on the same oven shelf for approximately 30 minutes, or until the center springs back when lightly touched and the edges are just beginning to turn golden. Avoid overbaking.
11. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
12. While the cakes are cooling, prepare the lemon buttercream. In a bowl, cream the softened butter until smooth. Gradually add the sifted confectioners’ sugar, alternating with the fresh lemon juice. Add the optional drop of yellow food coloring if desired. Beat until the frosting is smooth, creamy, and spreadable. Adjust consistency by adding more sugar for a stiffer frosting or more lemon juice if it’s too thick.
13. Once the cake layers are completely cool, frost the cake. Spread a generous amount of frosting on the first layer, then carefully place the second layer on top. Frost the top and sides of the entire cake.

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Expert Tips / Pro Tips

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the cake and frosting. This allows them to emulsify properly, creating a smoother batter and a creamier frosting.
• Frozen Raspberries: Using frozen raspberries is a fantastic trick. They are less likely to break down and bleed color into the batter, maintaining distinct berry pieces and a cleaner batter appearance. Do not thaw them before adding.
• Folding Technique: When folding in the whipped egg whites and raspberries, use a gentle motion with a spatula. This preserves the air incorporated into the egg whites, which is crucial for a light and airy cake crumb.
• Don’t Overmix: Overmixing the batter after adding the flour can develop gluten, leading to a tougher cake. Mix just until combined.
• Cooling is Key: Allow the cake layers to cool completely before frosting. Frosting a warm cake will cause the buttercream to melt and slide off.
• Lemon Zest Power: Most of the lemon flavor comes from the zest. Don’t skip this step, and be sure to zest only the yellow part of the peel, avoiding the bitter white pith.
• Buttercream Consistency: Achieving the perfect buttercream consistency is key. If it’s too stiff, add lemon juice a teaspoon at a time. If it’s too thin, add more sifted confectioners’ sugar a tablespoon at a time.

Variations & Substitutions

• Other Berries: While raspberries are classic, feel free to experiment with other berries like blueberries, blackberries, or a mix of berries.
• Citrus Swap: For a different citrus twist, try lime or orange zest and juice in place of lemon.
• Almond Extract: A touch of almond extract (about 1/2 teaspoon) can be added to the cake batter or frosting for a complementary flavor.
• Glaze Instead of Buttercream: For a lighter finish, you can make a simple lemon glaze by whisking together confectioners’ sugar with lemon juice until you reach a drizzling consistency.
• Cake Flour: For an even softer and more tender crumb, substitute cake flour for all-purpose flour. You may need to slightly adjust the liquid if the batter seems too dry.
• Yogurt Substitute: If you don’t have Greek yogurt, sour cream or full-fat plain yogurt can be used as a substitute.

Serving Suggestions

This Raspberry Lemon Cake is a delightful dessert on its own. For an extra special touch, serve with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. A few fresh raspberries and a sprinkle of lemon zest make for a beautiful and flavorful garnish. Chilling the cake can enhance the texture of the buttercream, making it almost fudge-like, which many people enjoy.

Storage, Freezing & Reheating

Storage: This cake is best stored in an airtight container. While it can be left at room temperature for the first day, it’s recommended to refrigerate it afterwards for optimal freshness, especially due to the buttercream. Allow refrigerated cake to sit at room temperature for about 15-20 minutes before serving for the best flavor and texture.

Freezing: To freeze, wrap the unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Place them in a freezer-safe container or bag. Thaw overnight in the refrigerator before frosting. Frosted cakes can also be frozen; wrap them well to prevent freezer burn and thaw as described.

Reheating: Reheating is generally not necessary or recommended for this type of cake, as it is best served at room temperature or chilled. If portions are left, store them as per the storage instructions.

Nutrition Information

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates. Serving size is based on 1/12th of the cake.

FAQ

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries. However, to help them hold their shape better and prevent them from bleeding too much into the batter, you can “flash freeze” them. Spread fresh raspberries on a baking sheet and freeze for about 20-30 minutes until firm, then fold them into the batter without thawing.

What kind of yogurt is best for this cake?

Full-fat plain Greek yogurt is recommended for the best flavor, moisture, and tenderness. Vanilla-flavored yogurt can also be used, which may slightly alter the sweetness and flavor profile.

Why is the cake so tender?

The tenderness of this cake comes from several factors: the use of yogurt, the European-style method of folding in whipped egg whites for lightness, and creaming the butter and sugar properly. These elements contribute to a fine, delicate crumb that isn’t heavy or dense.

Can I make this cake in a different pan size?

Yes, you can use 9-inch cake pans. The cake layers will be thinner, and the baking time will be shorter. Keep an eye on the cake as it bakes to avoid overcooking.

How do I get a smooth frosting finish?

Ensure your cake layers are completely cool before frosting. Using an offset spatula and a turntable can help create a smooth finish. For a very smooth top, you can chill the frosted cake briefly, then go over it again with the spatula.

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Raspberry Lemon Cake

A tender, moist raspberry lemon cake made with yogurt for extra softness, packed with juicy berries and topped with a bright, tangy lemon buttercream frosting. Perfect for any occasion.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 585

Ingredients Method Notes

Ingredients

  

Cake Layers

• 9 Tbsp unsalted butter at room temperature
• 1 cup granulated sugar
• 1 large lemon zest only
• 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 full-fat recommended, can use vanilla
• 1 1/2 cups raspberries frozen recommended, do not thaw

Lemon Buttercream Frosting

• 1 cup unsalted butter at room temperature
• 5 cups confectioners’ sugar sifted
• 4 Tbsp fresh lemon juice or more, as needed
• 1 small drop yellow gel food coloring optional

Method

 

Instructions

1. Preheat oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper rounds for easy release.
2. In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy. Scrape down the sides of the bowl as needed.
3. Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. In a separate bowl, beat the egg whites until soft peaks form. Set aside.
5. In another bowl, whisk together the flour, baking powder, salt, and baking soda.
6. Add the dry ingredients to the butter mixture alternately with the Greek yogurt, mixing until just combined. Scrape down the bowl between additions.
7. Gently fold the whipped egg whites into the batter until no white streaks remain. Be careful not to overmix.
8. Carefully fold in the frozen raspberries.
9. Divide the batter evenly between the prepared cake pans and smooth the tops with an offset spatula.
10. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched.
11. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
12. While the cakes cool, prepare the frosting: In a large bowl, cream together the softened butter and sifted confectioners’ sugar. Add the lemon juice and optional food coloring, beating until smooth and creamy. Add more sugar for a stiffer frosting or more lemon juice if it’s too stiff.
13. Once the cakes are completely cool, frost the cake. Place one layer on a serving plate, spread a generous amount of frosting on top, then place the second layer on top. Frost the top and sides of the entire cake.

Notes

For a taller, bakery-style cake, use 8-inch pans. For wider, thinner layers, use 9-inch pans and reduce baking time slightly. This cake is delicious served at room temperature or chilled. If refrigerating, let it sit out for a few minutes before slicing for the best frosting texture.