Raspberry Lemon Cake
A light, tender lemon cake studded with juicy raspberries and finished with a bright, creamy lemon buttercream. The zing of fresh lemon zest and juice pairs beautifully with sweet-tart berries—perfect for spring gatherings or an elegant dessert.
Ingredients
Cake:
- 9 Tbsp unsalted butter at room temp
- 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
- ½ tsp baking soda
- 1 cup plain Greek yogurt
- 1½ cups raspberries frozen or fresh
Lemon Buttercream:
- 1 cup unsalted butter room temp
- 5 cups confectioner’s sugar sifted
- 4 Tbsp fresh lemon juice plus more if needed
- 1 small drop yellow gel food coloring optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch pans and line bottoms with parchment.
- Cream butter, sugar, and lemon zest until fluffy.
- Beat in egg yolks, one at a time, then add vanilla.
- In a clean bowl, beat egg whites until soft peaks form.
- In another bowl, whisk together flour, baking powder, salt, and baking soda.
- Add dry ingredients to butter mixture alternately with yogurt. Mix until just combined.
- Gently fold in whipped egg whites.
- See full steps with tips & photos → https://wimpysdiner.net/raspberry-lemon-cake/
Notes
- Pan Swap: Use two 6″ round pans; bake 25–30 minutes for thinner layers.
- Berry Swap: Blueberries or mixed berries work in place of raspberries.
- Make-Ahead: Bake and cool cake a day ahead; frost just before serving.