Description

Raspberry Lemon Cake is a delightful dessert that harmoniously marries the tartness of fresh raspberries with the zesty brightness of lemon. With its moist and tender crumb, enhanced by yogurt, and a luscious lemon buttercream frosting, this cake is perfect for any occasion—from birthday parties to springtime brunches. Each slice bursts with juicy berries and refreshing flavors, making it an impressive centerpiece for gatherings. Easy to make and stunning in appearance, this cake is sure to be a hit with family and friends alike.

Ingredients

Scale

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)
1.5 cups raspberries (frozen works well)

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Instructions

Preheat oven to 350°F. Grease and flour two non-stick 8-inch cake pans.
In a bowl, cream together butter, sugar, and lemon zest until fluffy.
Beat in egg yolks and vanilla until combined.
In another bowl, whisk flour, baking powder, salt, and baking soda.
Mix dry ingredients into wet ingredients alternately with Greek yogurt.
In a separate bowl, beat egg whites until soft peaks form; gently fold into batter.
Fold in raspberries carefully to avoid breaking them.
Divide batter between prepared pans and bake for about 30 minutes or until centers spring back when touched.
Cool cakes before frosting with lemon buttercream.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 30g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 4g
Cholesterol: 90mg