Description
An old fashioned Raspberry Lemon Cake with lemon buttercream frosting made with yogurt, fresh raspberries, and bright lemon flavor for a sweet and tart dessert.
Ingredients
Scale
- 9 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- Zest of 1 lemon
- 3 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup plain Greek yogurt
- 1 1/2 cups raspberries
- 1 cup unsalted butter (for frosting)
- 5 cups confectioners’ sugar, sifted
- 4 tablespoons fresh lemon juice
- 1 small drop yellow gel food coloring (optional)
Instructions
- Preheat oven to 350°F and prepare two 8-inch cake pans with butter, flour, and parchment.
- Cream butter, sugar, and lemon zest until light and fluffy.
- Beat in egg yolks one at a time, then add vanilla.
- Whip egg whites to soft peaks and set aside.
- Whisk flour, baking powder, salt, and baking soda in a separate bowl.
- Add dry ingredients alternately with yogurt into butter mixture.
- Fold in whipped egg whites gently.
- Fold in raspberries carefully.
- Divide batter between pans and smooth tops.
- Bake 25–30 minutes until centers spring back.
- Cool 10 minutes, then remove from pans and cool completely.
- Beat butter and confectioners’ sugar for frosting.
- Add lemon juice gradually until smooth and spreadable.
- Frost cooled cake layers and assemble.
Notes
- Use frozen raspberries straight from freezer to prevent bleeding.
- Do not overmix batter after adding flour.
- Chill frosted cake briefly for cleaner slices.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 67 g
- Sodium: 272 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 112 mg