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
Scale
- 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
Find it online: https://moreana.org/raspberry-lemon-cake/