Description
Raspberry Lemon Cake is a delightful dessert that combines sweet and tart flavors in a beautifully layered treat. This cake features a moist crumb made with creamy yogurt and bursts of juicy raspberries, all topped with a zesty lemon buttercream frosting. Ideal for any occasion, from birthdays to casual gatherings, it not only tastes divine but also serves as a stunning centerpiece. The combination of fresh ingredients and simple techniques makes this recipe accessible for bakers of all skill levels. With every slice, you’ll experience a refreshing flavor explosion that will have your taste buds dancing.
Ingredients
Scale
- 9 Tbsp unsalted butter
- 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)
Instructions
- Preheat oven to 350°F (175°C). 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 and mix in vanilla extract.
- Whip egg whites in a separate bowl until soft peaks form.
- In another bowl, whisk together flour, baking powder, salt, and baking soda.
- Gradually add dry ingredients alternately with yogurt to the butter mixture.
- Gently fold in whipped egg whites and raspberries until combined.
- Divide batter between prepared pans and smooth tops.
- Bake for approximately 30 minutes or until cakes spring back when touched.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg