Description
Raspberry lemon cake brings Mediterranean sunshine to classic dessert lovers. Sweet-tart raspberries dance with zingy lemon, creating a delightful slice that refreshes palates and sparks pure culinary joy for anyone craving a perfectly balanced treat.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 2 cups all-purpose flour
- 1½ cups raspberries (frozen berries work well)
- 1 cup sugar
- 1 cup plain Greek yogurt (or vanilla yogurt)
- 3 large eggs, separated
Wet Ingredients:
- 9 tablespoons (9 tbsp) unsalted butter, at room temperature
- 1 teaspoon (1 tsp) vanilla extract
- Zest of 1 lemon
Dry Ingredients:
- 2 teaspoons (2 tsp) baking powder
- 1 teaspoon (1 tsp) salt
- ½ teaspoon (½ tsp) baking soda
Lemon Buttercream Ingredients:
Main Ingredients:
- 5 cups confectioner’s sugar, sifted
- 1 cup unsalted butter, at room temperature
Flavor Ingredients:
- 4 tablespoons (4 tbsp) fresh lemon juice (you may need a bit more)
Optional Ingredient:
- 1 small drop of yellow gel food coloring
Instructions
- Preheat the oven to 350°F and prepare two 8-inch cake pans by greasing, flouring, and lining with parchment paper.
- Cream butter, sugar, and lemon zest in a mixing bowl until the mixture becomes light and airy.
- Incorporate egg yolks one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
- Whip egg whites separately until soft peaks form and set aside.
- In a separate bowl, combine flour, baking powder, salt, and baking soda.
- Gradually incorporate dry ingredients into the butter mixture, alternating with yogurt, ensuring complete blending.
- Delicately fold whipped egg whites into the batter, maintaining a smooth and uniform consistency.
- Gently fold fresh raspberries into the cake batter, distributing them evenly.
- Transfer batter equally between prepared cake pans, smoothing the surfaces with an offset spatula.
- Bake cakes for approximately 30 minutes, monitoring until centers spring back and edges turn golden.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
- Prepare frosting by whipping butter and confectioner’s sugar until smooth, gradually adding lemon juice.
- Adjust frosting consistency by incorporating additional sugar or lemon juice as needed.
- Once cakes are thoroughly cooled, apply a generous layer of frosting between layers and cover entire cake.
- Optional: Add a touch of yellow gel food coloring for enhanced visual appeal.
Notes
- Prep smartly by having all ingredients at room temperature for smoother mixing and better cake texture.
- Use fresh, ripe raspberries for the most vibrant flavor and avoid mushy or overripe fruits.
- Softly fold egg whites to maintain their airy structure, which helps create a light, delicate cake crumb.
- Check cake doneness by gently pressing the center – it should spring back and not leave an indentation.
- Allow cake to cool completely before frosting to prevent melting and ensure clean, professional-looking decoration.
- Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 47 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg