Description
This Raspberry Lemon Cake is a delightful and moist dessert featuring a tender lemon-flavored cake studded with fresh raspberries and layered with a luscious lemon buttercream frosting. Perfect for celebrations or a sweet treat, this recipe combines zesty lemon and sweet berries with a fluffy texture achieved by folding whipped egg whites into the batter.
Ingredients
Scale
Cake
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated 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
Lemon Buttercream Frosting
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice
- Optional: 1 drop yellow gel food coloring
Instructions
- Prepare the pans: Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until the mixture is light and fluffy, enhancing the lemon flavor and creating a smooth base.
- Add egg yolks and vanilla: Beat in the egg yolks one at a time to incorporate richness, then add the vanilla extract for flavor depth.
- Whip egg whites: In a separate bowl, whip the egg whites to soft peaks to prepare for folding, which will add airiness to the cake.
- Mix dry ingredients: Whisk together the all-purpose flour, baking powder, salt, and baking soda for even distribution of leavening agents and salt.
- Combine wet and dry ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the Greek yogurt, starting and ending with the flour mixture, to maintain batter consistency and moisture.
- Fold in egg whites and raspberries: Gently fold the whipped egg whites into the batter until no white streaks remain to keep the cake light. Then carefully fold in the raspberries to evenly distribute without breaking them.
- Divide and bake: Divide the batter evenly between the prepared pans and smooth the tops for even baking. Bake for about 30 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes to firm up, then transfer them to a wire rack to cool completely for easier frosting.
- Prepare lemon buttercream: Beat the butter until creamy. Gradually add the sifted confectioner’s sugar, mixing well after each addition. Add fresh lemon juice and continue beating until the frosting is smooth and fluffy. Add yellow gel food coloring if desired for a vibrant color.
- Assemble the cake: Place one cake layer on a serving plate and spread a thick layer of lemon buttercream over it. Place the second layer on top and frost the entire cake evenly with the remaining buttercream. Decorate as desired for a stunning presentation.
Notes
- Use room temperature butter and eggs for better mixing and a smoother batter.
- Be gentle when folding in the whipped egg whites and raspberries to avoid deflating the batter or crushing the berries.
- You can substitute fresh raspberries for frozen if fresh are unavailable, but do not thaw before folding.
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- The yellow gel food coloring is optional and only for visual appeal.
