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Raspberry Lemon Cake

Raspberry Lemon Cake
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This old-fashioned Raspberry Lemon Cake is soft, moist, and bursting with bright citrus flavor. Made with creamy yogurt, fresh lemon zest and juice, and juicy raspberries, it strikes the perfect balance between sweet and tart. Finished with a smooth lemon buttercream frosting, this cake is ideal for spring gatherings, birthdays, or anytime you’re craving a fresh, bakery-style dessert at home.

Ingredients

Scale

  • 9 tablespoons unsalted butter, room temperature

  • 1 cup granulated sugar

  • Zest of 1 lemon

  • 3 large eggs, separated

  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 1 cup plain Greek yogurt (vanilla yogurt works too)

  • 1½ cups raspberries (fresh or frozen)

Lemon Buttercream Frosting

  • 1 cup unsalted butter, room temperature

  • 5 cups confectioner’s sugar, sifted

  • 4 tablespoons fresh lemon juice (plus more if needed)

  • Optional: 1 small drop yellow gel food coloring

Instructions

Make the Cake Layers

  1. Prepare the Pans
    Preheat the oven to 350°F (175°C). Butter and flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release.

  2. Cream Butter and Sugar
    In a large bowl, beat the butter, sugar, and lemon zest until light and fluffy, scraping down the sides as needed.

  3. Add Egg Yolks
    Beat in the egg yolks one at a time, then mix in the vanilla extract.

  4. Whip Egg Whites
    In a separate bowl, beat the egg whites until soft peaks form. Set aside.

  5. Mix Dry Ingredients
    In another bowl, whisk together the flour, baking powder, salt, and baking soda.

  6. Combine Batter
    Add the dry ingredients to the butter mixture alternately with the yogurt, mixing just until combined.

  7. Fold Gently
    Gently fold in the whipped egg whites until no streaks remain. Then fold in the raspberries.

  8. Bake
    Divide the batter evenly between the prepared pans and smooth the tops.
    Bake for 25–30 minutes, or until the centers spring back lightly when touched and the edges are just turning golden. Do not overbake.

  9. Cool
    Let cakes cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.

Notes

  • Beat the butter until smooth and creamy.

  • Gradually add the confectioner’s sugar.

  • Mix in the lemon juice (and food coloring, if using) until the frosting is smooth and spreadable.

  • Add more sugar for a firmer frosting or more lemon juice if too thick.

Find it online: https://tastyquickly.com/raspberry-lemon-cake/