Description
This delightful Raspberry Cake with Lemon Buttercream strikes a perfect balance between sweet and tart, making it a must-try for dessert lovers.
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 9 tablespoons of unsalted butter and sugar until light and fluffy.
- Add the lemon zest, egg yolks, and vanilla extract to the butter mixture and mix until well combined.
- In another bowl, whisk together the flour, baking powder, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt until just combined.
- Gently fold in the raspberries.
- In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the cake batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the lemon buttercream, in a bowl, beat the unsalted butter until creamy. Gradually add the sifted confectioner’s sugar and lemon juice, beating until smooth and fluffy. Adjust the lemon juice for desired consistency.
- Once the cakes are completely cool, frost the top of one layer with lemon buttercream, place the second layer on top, and frost the top and sides. Optionally, add a drop of yellow gel food coloring to the frosting for a brighter hue.
Notes
For best results, allow the cake to cool completely before frosting. This cake can be stored in an airtight container for up to three days.
- Prep Time: 25 minutes
- Cook Time: 30
- 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 Cuisine