Description
Indulge in this delightful Raspberry Cake with Lemon Buttercream, a perfect balance of tart and sweet flavors that comes together in a light and fluffy dessert.
Ingredients
Scale
- 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
- 1 1/2 cups raspberries
- 1 cup unsalted butter
- at room temperature
- 5 cups confectioner’s sugar
- sifted
- 4 Tbsp fresh lemon juice
- optional 1 small drop yellow gel food coloring
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together the unsalted butter and sugar until light and fluffy. Add in the lemon zest.
- Beat in the egg yolks, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, alternating with the Greek yogurt, starting and ending with the dry ingredients.
- Gently fold in the raspberries.
- In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the lemon buttercream by beating the unsalted butter until creamy, then gradually adding the sifted confectioner’s sugar and lemon juice until smooth and fluffy. Add more lemon juice as needed for desired consistency and yellow food coloring if desired.
- Once the cakes are completely cooled, frost the top of one layer, stack the second layer on top, and frost the top and sides of the cake. Enjoy your Raspberry Cake with Lemon Buttercream!
Notes
Make sure to let the cakes cool completely before frosting to avoid melting the buttercream.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
Keywords: Raspberry Cake, Lemon Buttercream, dessert, cake recipe, American dessert