Raspberry Lemon Cake Recipe
If you’re looking for the perfect way to celebrate spring (or simply brighten up any afternoon), this Raspberry Lemon Cake is about to earn top billing in your recipe collection. It’s a delightful marriage of tart, juicy raspberries and vibrant lemon, baked into fluffy layers that get dressed up with the dreamiest lemon frosting. Whether you’re serving this at a festive brunch or simply indulging in a personal treat, one slice instantly brings sunshine to the table. Every bite delivers a burst of berry and citrus, paired with a crumb that’s so tender you’ll want to savor each forkful. Trust me, this isn’t just a cake – it’s a memory in the making.
Ingredients You’ll Need
You might be surprised by how down-to-earth the ingredients for Raspberry Lemon Cake are, yet each plays an important role—think buttery richness, delicate citrus, tangy yogurt, and the gorgeous colors of raspberries. Take a look at each one below, and you’ll see why nothing can be skipped for that perfect balance of taste, texture, and appearance!
- Unsalted butter (9 Tbsp, room temperature): Gives the cake a soft, rich crumb and helps keep it moist.
- Sugar (1 cup): Adds sweetness and assists with the cake’s golden-brown exterior.
- Lemon zest (from 1 lemon): Bursts of bright, citrusy aroma that flavor the whole cake.
- Large eggs, separated (3): Yolks add richness while whipped whites bring lightness.
- Vanilla extract (1 tsp): Enhances the lemon and rounds out the cake’s flavors.
- All purpose flour (2 cups): Provides structure while remaining tender.
- Baking powder (2 tsp): Ensures a great rise for tall, fluffy layers.
- Salt (1 tsp): Balances the sweetness and deepens the flavors.
- Baking soda (1/2 tsp): Teams up with the yogurt for lift and softness.
- Plain Greek yogurt (1 cup): Adds moisture and subtle tang, makes the crumb especially tender; vanilla yogurt works too!
- Raspberries (1 1/2 cups): Frozen raspberries work wonderfully and add bright pops of color and flavor.
- Unsalted butter for frosting (1 cup, room temperature): The creamy base for your fresh, lemony frosting.
- Confectioner’s sugar (5 cups, sifted): Gives the frosting its smooth, spreadable texture.
- Fresh lemon juice (4 Tbsp, or more as needed): The zippy splash that brings the whole cake to life.
- Yellow gel food coloring (optional, 1 drop): For a sunny hue that hints at the cake’s flavor.
How to Make Raspberry Lemon Cake
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F. Butter and flour two non-stick 8-inch cake pans. For insurance against sticking, line the bottoms with a parchment paper round. This extra step means your Raspberry Lemon Cake layers will slip right out without a hitch.
Step 2: Cream Butter, Sugar, and Lemon Zest
In a large mixing bowl, cream together the softened butter, sugar, and lemon zest. You’re looking for a light, fluffy texture—this step sets the foundation for a tender, aromatic crumb, so don’t rush it. Remember to scrape the sides of your bowl so every bit gets evenly mixed.
Step 3: Add Egg Yolks and Vanilla
Next, beat the egg yolks in one at a time, then add the vanilla extract. Each yolk should be fully incorporated before the next, which adds richness and binds the batter perfectly. The vanilla will mellow and complement the sharp citrus notes.
Step 4: Whip and Fold in Egg Whites
In a separate clean bowl, beat your egg whites until soft peaks form. These whipped whites get gently folded into the batter later, adding air for an incredibly light Raspberry Lemon Cake texture. Set them aside for now.
Step 5: Combine Dry Ingredients
Whisk together all-purpose flour, baking powder, salt, and baking soda in another bowl. This step evenly distributes your leavening agents throughout the batter, so your cake rises beautifully and bakes evenly.
Step 6: Alternately Mix Dry Ingredients and Yogurt
With your mixer on low, add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Begin and end with the flour mixture. Mixing in stages ensures your batter stays tender and avoids overworking the gluten, so you get a soft, delicate crumb every time.
Step 7: Gently Fold in Egg Whites and Raspberries
Grab those whipped egg whites and gently fold them in, working carefully so you don’t deflate them. Then, fold in the raspberries—if using frozen, there’s no need to thaw. This extra dose of patience will reward you with a cake that’s full of berries and incredibly fluffy.
Step 8: Bake the Cakes
Divide the batter evenly between your prepared pans, smoothing the tops with an offset spatula. Bake both cakes on the same oven rack for about 30 minutes, or until the centers spring back when gently pressed and the edges are lightly golden. Avoid over-baking to keep your Raspberry Lemon Cake extra moist.
Step 9: Cool Completely
Let the cakes cool in the pans for 10 minutes, then run a knife around the edge and invert onto a wire rack. Cool completely before frosting. Patience is key here—the frosting will slide off a warm cake!
Step 10: Make Lemon Frosting
Cream the room temperature butter with sifted confectioner’s sugar, adding lemon juice (and a drop of yellow food coloring, if desired) until you have a smooth, spreadable frosting. Adjust the texture by adding more sugar for a stiffer frosting or more juice to loosen it up.
Step 11: Frost and Assemble
Once the cakes are completely cool, spread a generous layer of frosting on the first cake, then stack the second layer on top. Finish by frosting the top and sides. The crowning touch for your Raspberry Lemon Cake is a thick, zesty layer of lemon frosting—don’t be shy!
How to Serve Raspberry Lemon Cake
Garnishes
Elevate this cake with simple (and stunning) touches. Try a handful of fresh raspberries on top, delicate curls of lemon zest, or a dusting of powdered sugar. A few mint leaves tucked along the edges add a pop of green and extra freshness, making your Raspberry Lemon Cake as beautiful as it is delicious.
Side Dishes
Pair a slice with a cup of hot Earl Grey or a chilled glass of sparkling lemonade for the ultimate refreshment. If you want to go all out, serve it alongside a bowl of lightly sweetened whipped cream or a scoop of vanilla ice cream. They cut the tartness and make your Raspberry Lemon Cake feel even more indulgent.
Creative Ways to Present
Dress it up for a party by baking the cake in mini loaf pans or as cupcakes—just adjust the baking time. For a garden gathering, place the whole cake on a rustic wooden board and surround it with fresh berries and edible flowers. Individual slices look lovely served with dollops of lemon curd or a drizzle of raspberry coulis.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Raspberry Lemon Cake covered in an airtight container at room temperature for up to two days. For longer storage, pop it in the fridge, where it will stay fresh for about five days. The frosting may firm up in the fridge, so let slices sit out for a bit before enjoying.
Freezing
For longer-term storage, wrap individual slices or whole unfrosted cake layers in plastic wrap and freeze inside a zip-top bag. They’ll last beautifully for up to three months. When ready, thaw overnight in the refrigerator (preferably before frosting, for best texture).
Reheating
While Raspberry Lemon Cake is delightful at room temperature, if you crave a slightly warm bite, microwave a slice at low power for 10–15 seconds. Be gentle, as you don’t want the frosting to melt completely—just a touch of warmth brings out the tangy citrus aroma and the soft berries.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries give a lovely burst of juicy flavor. If using fresh, gently fold them in to avoid squishing, and bake as directed. Both options taste wonderful in Raspberry Lemon Cake.
Can I make this cake gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Make sure your other ingredients are gluten-free, and you may want to add 1/2 teaspoon xanthan gum if your blend doesn’t include it for a sturdy, moist crumb.
What’s the best way to get the cake layers even?
For even layers, weigh your batter as you divide it between pans or use a measuring cup to portion it out. Level the tops with an offset spatula. This helps your Raspberry Lemon Cake look bakery-worthy when sliced.
Can I make this as a sheet cake instead of layers?
Definitely! Pour the batter into a buttered and floured 9×13-inch pan and bake at 350°F. Start checking for doneness around the 28-minute mark. You’ll have a celebration-sized Raspberry Lemon Cake for easy slicing and serving.
How do I keep the berries from sinking?
Toss your raspberries with a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom, ensuring pretty and evenly distributed pockets of fruit throughout your Raspberry Lemon Cake.
Final Thoughts
If you’re searching for a dessert that combines homey comfort with bakery-worthy flair, Raspberry Lemon Cake absolutely belongs in your baking lineup. The luscious layers and zingy frosting are impossible to resist. Give it a try—you’ll be amazed at how quickly it becomes a new favorite to share and savor!
Print
Raspberry Lemon Cake Recipe
- Total Time: 1 hour 25 minutes
- Yield: 1 2-layer cake 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet raspberries and zesty lemon with this Raspberry Lemon Cake. Moist, flavorful, and topped with a luscious lemon buttercream, this cake is sure to be a hit at any gathering.
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 (or 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, plus more as needed
- 1 small drop yellow gel food coloring (optional)
Instructions
- Cake Layers: Preheat oven to 350F. Prepare cake pans. Cream butter, sugar, and lemon zest. Beat in egg yolks and vanilla. In a separate bowl, beat egg whites until soft peaks form. Whisk dry ingredients. Alternate adding dry ingredients and yogurt to butter mixture. Fold in whipped egg whites and berries. Divide batter between pans and bake for about 30 minutes. Cool cakes.
- Frosting: Cream butter, sugar, and food coloring. Add lemon juice to reach desired consistency. Frost cooled cake generously.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 38g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: Raspberry Lemon Cake, Lemon Buttercream, Dessert Recipe
