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
Scale
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
