Description
Indulge in the vibrant flavors of our Raspberry Lemon Cake—a perfect blend of sweet raspberries and tangy lemon that will brighten any occasion. Whether you’re celebrating a special birthday or enjoying a quiet afternoon tea, this delightful dessert is sure to impress. With its moist texture, thanks to Greek yogurt, and luscious lemon buttercream frosting, you’ll find every bite bursting with flavor. Not only is it visually stunning with its bright colors, but it’s also surprisingly easy to make, even for novice bakers. Get ready for compliments and requests for seconds!
Ingredients
Scale
- 9 Tbsp unsalted butter (room temperature)
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs (separated)
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1 cup plain Greek yogurt
- 1 ½ cups raspberries (fresh or frozen)
- For Frosting: 1 cup unsalted butter, 5 cups confectioner's sugar, 4 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, beat butter and sugar until fluffy. Add lemon zest and egg yolks one at a time; mix well. Stir in vanilla.
- In another bowl, whisk flour, baking powder, salt, and baking soda. Gradually add to wet mixture alternately with Greek yogurt.
- Gently fold in raspberries.
- Divide batter between prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- For frosting, beat butter with confectioner's sugar and lemon juice until creamy.
- Assemble the cake by layering frosting between the cooled cake layers and on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 45g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 78mg