Description
Raspberry Lemon Cake is a delightful dessert that perfectly balances the tartness of fresh raspberries with the zesty brightness of lemon. Ideal for celebrations or a special treat, this cake features a moist crumb thanks to yogurt and is topped with a vibrant lemon buttercream frosting. Its stunning appearance, adorned with luscious raspberries and bright yellow frosting, makes it a showstopper on any dessert table. Whether you’re celebrating a birthday, hosting an afternoon tea, or simply indulging in a sweet moment, this cake will impress your guests and leave them craving more.
Ingredients
Scale
- 9 Tbsp unsalted butter
- 1 cup sugar
- Zest of 1 lemon
- 3 large eggs (separated)
- 2 cups all-purpose flour
- 1 cup plain Greek yogurt
- 1 1/2 cups raspberries (fresh or frozen)
Instructions
- Preheat oven to 350°F. Prepare two non-stick 8-inch cake pans.
- Cream together the butter, sugar, and lemon zest until light and fluffy.
- Beat in egg yolks one at a time along with vanilla extract.
- In another bowl, whip egg whites until soft peaks form.
- Combine flour, baking powder, salt, and baking soda in a separate bowl.
- Alternately mix the dry ingredients and yogurt into the butter mixture until just combined.
- Gently fold in whipped egg whites and raspberries.
- Divide batter evenly between prepared pans and bake for about 30 minutes.
- Cool cakes before frosting with lemon buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg