Description
Raspberry Lemon Cake is a delightful dessert that perfectly balances the tartness of fresh raspberries with the bright zest of lemon. Infused with yogurt, this cake boasts a wonderfully moist and tender crumb, making it an ideal treat for any occasion. Whether you’re celebrating a birthday or enjoying a sunny afternoon, this cake’s beautiful layers and luscious lemon buttercream are sure to impress your guests. Simple to make yet stunning in presentation, it’s bound to become a cherished recipe in your collection.
Ingredients
Scale
- 9 Tbsp unsalted butter (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
- 1 1/2 cups raspberries (fresh or frozen)
- For frosting: 1 cup unsalted butter, 5 cups confectioner’s sugar, and 4 Tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Prepare two non-stick 8-inch cake pans with butter and flour.
- Cream together unsalted butter, sugar, and lemon zest until fluffy.
- Add egg yolks and vanilla extract; mix well.
- In a separate bowl, whip egg whites until soft peaks form.
- Combine flour, baking powder, salt, and baking soda in another bowl.
- Mix dry ingredients alternately with Greek yogurt into the creamed mixture.
- Gently fold in whipped egg whites and raspberries.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for about 30 minutes until cakes spring back when touched.
- Cool cakes in pans for ten minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 317
- Sugar: 31g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 85mg