The Raspberry Lemon Cake is a delightful dessert bursting with flavor. This cake combines the tartness of fresh raspberries with the bright zest of lemon, making it perfect for celebrations or casual get-togethers. With its moist texture and luscious lemon buttercream frosting, this old-fashioned recipe stands out as a crowd-pleaser. Whether you’re hosting a birthday party or enjoying a sunny afternoon, this cake is sure to impress.
Why You’ll Love This Recipe
- Irresistible Flavor: The combination of raspberry and lemon creates a sweet yet tart balance that tantalizes the taste buds.
- Easy to Make: With straightforward steps, even novice bakers can create this delicious cake without stress.
- Versatile Occasion Fit: Perfect for birthdays, picnics, or just because, this cake suits any occasion beautifully.
- Stunning Presentation: The vibrant colors of the raspberries and the creamy frosting make it a visual delight.
- Homemade Goodness: Made from scratch with wholesome ingredients like yogurt and fresh fruit, it’s a treat you can feel good about serving.
Tools and Preparation
Before diving into the baking process, gather your tools to ensure a smooth experience. Having everything ready will help you focus on creating your delicious Raspberry Lemon Cake.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 9-inch round cake pans
- Wire cooling rack
Importance of Each Tool
- Electric mixer: Saves time and effort when creaming butter and sugar for a light and fluffy batter.
- Measuring cups and spoons: Ensures accurate ingredient quantities for consistent results every time.
Ingredients
An old fashioned Raspberry Lemon Cake recipe with lemon buttercream frosting, made with yogurt, fresh raspberries, and lots of lemon juice for a sweet/tart delicious dessert.
For the Cake
- 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 (you can use vanilla yogurt as well)
- 1 1/2 cups raspberries (I like to use frozen berries)
For the Frosting
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice, you may need a bit more.
- optional 1 small drop yellow gel food coloring
How to Make Raspberry Lemon Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them well or lining them with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugar
In a mixing bowl, combine the unsalted butter and sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, approximately 3-5 minutes.
Step 3: Add Eggs and Vanilla
Add the egg yolks one at a time while mixing continuously. Then mix in the vanilla extract along with the lemon zest until fully incorporated.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Gradually add this dry mixture to the wet ingredients while alternating with Greek yogurt. Mix until just combined.
Step 5: Fold in Raspberries
Gently fold in the raspberries using a rubber spatula to maintain their shape.
Step 6: Bake
Divide batter evenly between prepared pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let them cool in pans for about 10 minutes before transferring to wire racks to cool completely.
Step 7: Prepare Frosting
While cakes are cooling, prepare your lemon buttercream frosting by beating together the unsalted butter and confectioner’s sugar until fluffy. Add fresh lemon juice gradually until desired consistency is reached. Optionally add yellow food coloring if desired.
Step 8: Assemble
Once cakes are completely cool, place one layer on a serving plate. Spread frosting on top before adding the second layer. Frost the top and sides of the cake as desired.
Now enjoy your homemade Raspberry Lemon Cake!
How to Serve Raspberry Lemon Cake
Serving your Raspberry Lemon Cake can elevate its delightful flavors and presentation. Here are some suggestions to make your cake experience even more enjoyable.
Enjoy with Fresh Berries
- Top each slice with fresh raspberries for a burst of flavor.
- Add sliced strawberries or blueberries to complement the cake’s tartness.
Pair with Ice Cream
- Serve with vanilla ice cream to balance the tangy lemon notes.
- Try a scoop of lemon sorbet for a refreshing twist.
Drizzle Some Sauce
- A drizzle of raspberry sauce adds an extra layer of sweetness.
- Consider using a lemon glaze for a citrusy finish.
Garnish with Mint
- Add a few fresh mint leaves on top for color and freshness.
- Mint complements the lemon flavor beautifully, enhancing the dessert’s appeal.
Coffee or Tea Companion
- Pair your cake with a cup of hot tea for a soothing experience.
- A rich coffee can also provide a delightful contrast to the sweet cake.
How to Perfect Raspberry Lemon Cake
Perfecting your Raspberry Lemon Cake involves attention to detail and some helpful tips. Follow these suggestions to ensure your cake is as delicious as possible.
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for better mixing and texture.
- Sift dry ingredients: This helps remove lumps in flour and sugar, creating a smoother batter.
- Don’t overmix: Mix just until combined to keep your cake light and fluffy.
- Check doneness carefully: Use a toothpick inserted in the center; it should come out clean when done baking.
- Cool completely before frosting: Allow the layers to cool fully to avoid melting the frosting.
- Adjust lemon juice: Feel free to add more lemon juice if you prefer a tangier frosting.
Best Side Dishes for Raspberry Lemon Cake
Enhancing your Raspberry Lemon Cake experience can be achieved by serving it alongside complementary side dishes. Here are some great options:
- Whipped Cream: A dollop of freshly whipped cream adds richness and balances tartness beautifully.
- Fruit Salad: A mix of seasonal fruits brings freshness and bright colors that pair well with the cake.
- Cheese Platter: Include soft cheeses like brie or goat cheese, providing a savory contrast.
- Panna Cotta: This creamy Italian dessert offers a luxurious texture that complements the cake’s flavors nicely.
- Chocolate Fondue: Dipping fresh fruits into chocolate creates an indulgent treat alongside your dessert.
- Lemon Curd Tart: A small tart enhances the lemon flavor while offering another layer of sweetness.
These side dishes will not only enhance your Raspberry Lemon Cake but also create an unforgettable dessert experience!
Common Mistakes to Avoid
Baking a perfect Raspberry Lemon Cake can be challenging. Here are some common mistakes to steer clear of:
- Using cold ingredients: Cold butter and eggs can affect the cake’s rise. Always bring your ingredients to room temperature before mixing.
- Skipping the zest: Lemon zest adds critical flavor. Don’t skip this step; it enhances the overall taste of your Raspberry Lemon Cake.
- Overmixing the batter: Overmixing can make your cake dense. Mix just until combined to keep it light and fluffy.
- Not measuring accurately: Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups for precision.
- Ignoring oven temperature: An incorrect oven temperature can lead to uneven baking. Always preheat your oven and use an oven thermometer if necessary.
Storage & Reheating Instructions
Refrigerator Storage
- Store the Raspberry Lemon Cake in an airtight container.
- It will stay fresh in the refrigerator for up to 5 days.
Freezing Raspberry Lemon Cake
- Wrap slices tightly in plastic wrap or aluminum foil.
- You can freeze it for up to 3 months for best quality.
Reheating Raspberry Lemon Cake
- Oven: Preheat to 350°F (175°C) and warm for about 10 minutes for a fresh taste.
- Microwave: Heat a slice on medium power for about 15-20 seconds until warm.
- Stovetop: Place in a skillet on low heat, covered, for a few minutes until warmed through.
Frequently Asked Questions
If you’re curious about making this delightful dessert, here are some common questions:
How do I make my Raspberry Lemon Cake more moist?
Adding yogurt is key! It enhances moisture and flavor. You can also try adding applesauce for extra moisture.
Can I use frozen raspberries for my Raspberry Lemon Cake?
Absolutely! Frozen raspberries work wonderfully. Just ensure they’re not thawed before mixing into the batter.
What can I substitute for Greek yogurt in this recipe?
You can use sour cream or regular yogurt as alternatives if you don’t have Greek yogurt on hand.
How does the lemon juice affect the cake?
Lemon juice adds a refreshing tart flavor that complements the sweetness of raspberries. Use fresh lemon juice for the best taste!
Can I customize my Raspberry Lemon Cake?
Yes! Feel free to adjust sweetness or add different fruits like blueberries or strawberries to change up flavors.
Final Thoughts
This Raspberry Lemon Cake is not only beautiful but also bursting with flavor, making it perfect for various occasions. Its balance of sweet and tart makes it irresistible, and you can easily customize it with different fruits or frosting styles. Give it a try, and enjoy this delightful dessert with friends and family!
Raspberry Lemon Cake
Raspberry Lemon Cake is a vibrant and delicious dessert that combines the tangy sweetness of fresh raspberries with the zesty brightness of lemon. This delightful cake features a moist texture, thanks to yogurt, and is topped with a luscious lemon buttercream frosting. Perfect for any occasion—from birthday celebrations to casual gatherings—this cake not only tastes amazing but also looks stunning with its bright colors. Serve it alongside fresh berries or a scoop of vanilla ice cream for an unforgettable treat that your friends and family will love.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 9 Tbsp unsalted butter
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs (separated)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup plain Greek yogurt
- 1 ½ cups raspberries (frozen or fresh)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together butter and sugar until light and fluffy, about 3-5 minutes.
- Add egg yolks, vanilla extract, and lemon zest; mix until combined.
- In another bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add this dry mix to the wet ingredients while alternating with yogurt.
- Gently fold in raspberries using a rubber spatula.
- Divide batter between prepared pans and bake for 25 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with lemon buttercream.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
