Name: Delicious Raspberry Cake with Lemon Buttercream Bliss
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 9 Tbsp Unsalted butter (softened); 1 cup Sugar; 1 lemon Lemon zest (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 (fold in gently); 1 cup Unsalted butter (creamed); 5 cups Confectioner’s sugar; 4 Tbsp Fresh lemon juice; 1 drop Yellow gel food coloring (optional)

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Raspberry Cake with Lemon is a delightful dessert that combines the tartness of fresh raspberries with the zesty brightness of lemon. This cake is perfect for any occasion, whether it’s a summer gathering or a special celebration. The luscious lemon buttercream adds a creamy finish that enhances the cake’s moist texture, making it truly irresistible. Let’s dive into this delicious recipe that is sure to leave everyone asking for seconds!

Why You’ll Love This Raspberry Cake with Lemon

This Raspberry Cake with Lemon is not just a treat for the taste buds; it’s a feast for the eyes as well! Here are a few reasons why you’ll adore this cake:

It features a perfect balance of sweet and tart flavors.
The moist raspberry lemon cake texture is incredibly satisfying.
It’s a great option for summer parties, making it a refreshing choice.
Easy to make, even for novice bakers looking to impress.
Can be customized with a lemon raspberry dessert twist.
Ideal for special occasions, ensuring it stands out on the dessert table.

This cake embodies simple American cooking methods and is vegetarian-friendly!

Ingredients for Raspberry Cake with Lemon

Gather these items:

9 Tbsp Unsalted butter (softened)
1 cup Sugar
1 lemon Lemon zest (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 (fold in gently)
1 cup Unsalted butter (creamed)
5 cups Confectioner’s sugar
4 Tbsp Fresh lemon juice
1 drop Yellow gel food coloring (optional)

How to Make Raspberry Cake with Lemon Step-by-Step

Step 1: Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them.
Step 2: Cream the unsalted butter and sugar together in a mixing bowl until light and fluffy, about 3-5 minutes.
Step 3: Add the lemon zest and egg yolks to the butter-sugar mixture and beat until well combined.
Step 4: Stir in the vanilla extract, mixing well to incorporate it into the batter.
Step 5: Whisk together the all-purpose flour, baking powder, salt, and baking soda in a separate bowl.
Step 6: Gradually combine the dry ingredients into the wet mixture, alternating with the Greek yogurt.
Step 7: Fold in the raspberries gently.
Step 8: Beat the egg whites in another bowl until stiff peaks form, about 3-4 minutes.
Step 9: Gently fold the egg whites into the cake batter until just combined.
Step 10: Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
Step 11: Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
Step 12: Prepare the lemon buttercream by creaming unsalted butter and confectioner’s sugar until light and fluffy, about 4-5 minutes.
Step 13: Blend in the fresh lemon juice, mixing until fully incorporated.
Step 14: Frost the cooled cake with the lemon buttercream once it has completely cooled.

Pro Tips for the Perfect Raspberry Cake with Lemon

Keep these in mind:

Use fresh raspberries for a burst of flavor.
Don’t overmix the batter to maintain a light texture.
Make sure the butter is softened to ensure proper creaming.
Try adding a Raspberry Cake with Lemon Frosting variation for an extra sweet touch.

Best Ways to Serve Raspberry Cake with Lemon

Here are some ideas:

Pair it with a scoop of vanilla ice cream for a delightful contrast.
Serve with a drizzle of lemon raspberry dessert sauce for added zing.
Top it with fresh mint leaves to enhance its visual appeal.

How to Store and Reheat Raspberry Cake with Lemon

To store, wrap the cake tightly in plastic wrap and place it in the refrigerator for up to 5 days. To reheat, simply slice and microwave for about 10-15 seconds, or enjoy it cold. This is an excellent option for meal prep!

Frequently Asked Questions About Raspberry Cake with Lemon

What’s the secret to perfect Raspberry Cake with Lemon?

The secret lies in using room temperature ingredients and folding the egg whites carefully to maintain the cake’s lightness. This ensures your moist raspberry lemon cake will be fluffy and delicious!

Can I make Raspberry Cake with Lemon ahead of time?

Absolutely! You can bake the cake a day in advance and frost it just before serving. This allows the flavors to meld beautifully, making it even more delicious!

How do I avoid common mistakes with Raspberry Cake with Lemon?

Ensure that your oven is properly preheated and do not overmix the batter. Both steps are crucial for achieving the perfect texture in your lemon-flavored raspberry cake.

Variations of Raspberry Cake with Lemon You Can Try

Here are some delicious variations:

Substitute the raspberries for blueberries for a blueberry lemon cake twist.
Add lemon curd filling for a burst of lemony goodness.
Make it a bundt cake with a raspberry lemon bundt cake recipe.
Create a layered cake with fresh raspberry and lemon cake for an elegant presentation.

For more delicious desserts, check out our Chocolate Eclair Cake or Lemon Zucchini Bread. If you’re interested in other fruity options, consider trying our Strawberry Parfait Recipe for a refreshing treat!