Description
Raspberry cake with lemon buttercream delivers a perfect balance of tangy and sweet flavors. Delicate layers of moist cake adorned with fresh raspberries and creamy lemon frosting invite you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1 ½ cups raspberries
- 3 large eggs
Wet Ingredients:
- 9 tablespoons (127 grams) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 cup (227 grams) unsalted butter, room temperature
- 4 tablespoons fresh lemon juice
- 5 cups confectioner’s sugar, sifted
Flavor and Seasoning Ingredients:
- Zest of 1 lemon
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 small drop of yellow gel food coloring (optional)
Instructions
- Heat oven to 350°F and prepare two 8-inch cake pans by greasing with butter, dusting with flour, and lining bottoms with parchment paper.
- Combine softened butter, sugar, and lemon zest in a mixing bowl, whipping until fluffy and pale.
- Incorporate egg yolks individually, blending thoroughly after each addition, then mix in vanilla extract.
- Separately whip egg whites until soft peaks form, creating a light, airy texture.
- In another bowl, sift together flour, baking powder, salt, and baking soda to ensure even distribution.
- Gradually fold dry ingredients into butter mixture, alternating with yogurt, mixing until just incorporated.
- Gently integrate whipped egg whites, ensuring no white streaks remain in the batter.
- Delicately fold fresh raspberries into the mixture, taking care not to crush or overmix.
- Evenly distribute batter between prepared pans, smoothing surfaces with an offset spatula.
- Bake for 30 minutes, checking for golden edges and a springy center that bounces back when lightly touched.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire rack for complete cooling.
- Prepare buttercream by whipping butter until smooth and creamy.
- Gradually incorporate sifted confectioner’s sugar and lemon juice, beating until frosting reaches spreadable consistency.
- Adjust frosting texture by adding more lemon juice if too thick or more sugar if too thin.
- Optional: Add a tiny drop of yellow gel food coloring for enhanced visual appeal.
- Once cake layers are completely cooled, place first layer on cake stand.
- Spread a generous layer of lemon buttercream on the first cake layer.
- Carefully position second cake layer on top.
- Frost entire cake with remaining buttercream, covering top and sides evenly.
- Slice and serve this vibrant raspberry and lemon dessert.
Notes
- Carefully prepare pans by buttering, flouring, and lining with parchment paper to ensure easy cake release and perfect shape.
- Separate egg whites and beat them until soft peaks form to create a lighter, airier cake texture that enhances the overall delicate crumb.
- Gently fold raspberries into the batter to prevent overmixing, which helps maintain the cake’s tender structure and prevent tough, dense layers.
- Check cake doneness by lightly touching the center – it should spring back immediately, indicating perfectly baked layers without dryness.
- Adjust buttercream consistency by adding more lemon juice or powdered sugar to achieve the ideal spreadable texture for smooth frosting.
- Allow cake layers to cool completely before frosting to prevent buttercream from melting and ensure a clean, professional-looking final presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 45g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg