There’s nothing quite like the burst of sweet-tart raspberries mingling with the zesty brightness of lemon to lift your spirits. This Lemon Raspberry Cake with Lemon Buttercream is a delightful treat that makes any day feel a little extra special. Picture this: a care-free afternoon spent in the kitchen, the sun streaming through the window as you whip up a tender, fluffy cake that is not only beautiful but also bursting with flavor.
I came across this recipe during a late-night baking quest and felt an instant connection to its vibrant simplicity. The balance of Greek yogurt gives the cake a moist texture, while lemon zest and fresh raspberries add an invigorating kick. With a rich layer of lemon buttercream frosting on top, each bite is a celebration of color and taste, perfect for bringing family together or impressing friends at gatherings.
Whether you’re looking for a weekend project or an elegant dessert to impress your guests, this cake delivers joy and satisfaction with each slice. So roll up your sleeves and let’s dive into this delicious adventure!
Why is Raspberry Cake with Lemon Buttercream irresistible?
Bright, Refreshing Flavors: The combination of tart raspberries and zesty lemon creates a refreshing taste that delights the palate.
Moist and Fluffy Texture: Thanks to the Greek yogurt, every slice is decadently moist, making it hard to resist.
Easy to Make: With simple steps and readily available ingredients, this cake is perfect for bakers of all levels.
Showstopper Presentation: Its vibrant colors and creamy frosting make it an eye-catching centerpiece for any gathering.
Versatile Delight: Ideal for birthdays, brunches, or just a sweet treat at home, this cake is sure to impress everyone!
Get ready to indulge in something truly special with this Lemon Raspberry Cake!
Raspberry Cake with Lemon Buttercream Ingredients
For the Cake
- Unsalted butter – 9 Tbsp, softened to allow for easy creaming with sugar.
- Sugar – 1 cup, sweetens the cake and balances the tartness of the raspberries.
- Lemon zest – Zest of 1 lemon, infuses the cake with refreshing citrus notes.
- Eggs – 3 large eggs, separated; the yolks add richness while the whites contribute fluffiness.
- Vanilla extract – 1 tsp, enhances the overall flavor profile of the cake.
- All-purpose flour – 2 cups, forms the structure of the cake; make sure to spoon it into the measuring cup for accuracy.
- Baking powder – 2 tsp, helps the cake rise and achieve a light texture.
- Salt – 1 tsp, enhances the sweetness of the cake and balances flavors.
- Baking soda – 1/2 tsp, adds to the cake’s leavening, ensuring it’s soft and airy.
- Plain Greek yogurt – 1 cup, keeps the cake moist and adds a slight tang.
- Raspberries – 1 1/2 cups, fold these in gently for bursts of fruity flavor throughout the cake.
For the Lemon Buttercream Frosting
- Unsalted butter – 1 cup, creamed until light and fluffy for a perfect frosting base.
- Confectioner’s sugar – 5 cups, provides sweetness and creates that dreamy buttercream texture.
- Fresh lemon juice – 4 Tbsp, brightens the frosting and ties in the lemon flavor harmoniously.
- Yellow gel food coloring – optional 1 small drop, adds a vibrant touch to your frosting if desired.
With these delightful ingredients at your fingertips, you’re just moments away from creating a show-stopping Raspberry Cake with Lemon Buttercream that’s sure to impress! Let’s get started!
How to Make Raspberry Cake with Lemon Buttercream
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Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them. This will ensure a smooth release once your cake is baked.
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Cream the unsalted butter and sugar together in a mixing bowl until the mixture is light and fluffy, about 3-5 minutes. This step is key for a tender cake texture!
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Add the lemon zest and egg yolks to the butter-sugar mixture. Beat until well combined, letting the citrus aroma lift your spirits!
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Stir in the vanilla extract, mixing well to incorporate it into the batter. This will enhance all the flavors beautifully.
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Whisk together in a separate bowl the all-purpose flour, baking powder, salt, and baking soda. This ensures an even distribution of leavening agents in your cake.
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Gradually combine the dry ingredients into the wet mixture, alternating with the Greek yogurt. Start and end with dry ingredients, mixing just until combined.
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Fold in the raspberries gently. Take care not to overmix, so the fruit stays intact and doesn’t color the batter too much.
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Beat the egg whites in another bowl until stiff peaks form, lasting about 3-4 minutes. This will add volume to your cake!
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Gently fold the egg whites into the cake batter until just combined, being careful not to deflate the mixture. The fluffiness is essential!
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Pour the batter evenly into the prepared pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely. Patience is key here to prevent your frosting from melting!
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Prepare the lemon buttercream by creaming together the unsalted butter and confectioner’s sugar until light and fluffy, about 4-5 minutes. It should be airy!
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Blend in the fresh lemon juice, mixing until fully incorporated. If the frosting seems too thick, add a splash of milk for a smoother consistency.
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Frost the cooled cake with the lemon buttercream once it has completely cooled. Get creative with your frosting technique for a stunning finish!
Optional: A sprinkle of extra raspberries on top adds a lovely touch.
Exact quantities are listed in the recipe card below.
Helpful Tricks for Raspberry Cake with Lemon Buttercream
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Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for easy blending and optimal cake rise.
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Don’t Overmix: When combining the batter, mix just until incorporated. Overmixing can lead to a dense, tough texture in your Raspberry Cake with Lemon Buttercream.
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Sifting Matters: Sift your flour and dry ingredients before adding them to the wet mixture to avoid lumps and ensure a smooth batter.
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Cool Completely: Allow the layers to cool entirely before frosting; this prevents the buttercream from melting and sliding off.
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Taste as You Go: Always taste your buttercream before frosting. Adjust the lemon juice for a tangier flavor or add a touch more sugar if it’s too tart.
What to Serve with Raspberry Cake with Lemon Buttercream?
The perfect accompaniment can elevate this delightful cake to new heights, complementing its vibrant sweetness and refreshing tang.
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Fresh Berries: The natural sweetness and tartness of fresh berries accentuate the flavors in both the cake and frosting, creating a harmonious pairing.
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Lemon Sorbet: A icy spoonful of lemon sorbet adds a refreshing cleanse to your palate, enhancing the zesty notes of the lemon buttercream.
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Vanilla Ice Cream: Creamy vanilla ice cream juxtaposes the cake’s tartness beautifully; its coolness creates a delightful contrast that melts in your mouth.
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Herbal Tea: A warm cup of lightly brewed chamomile or mint tea brings a calm, soothing element to the dessert, making for a cozy pairing.
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Coffee: Enjoying a slice of cake with freshly brewed coffee balances sweetness with its rich flavors, offering a delightful experience for coffee lovers.
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Minted Yogurt Dip: A simple mix of Greek yogurt, mint, and a touch of honey adds a tangy freshness that complements the cake and enhances its fruitiness.
Let these delightful pairings take your Raspberry Cake with Lemon Buttercream experience to the next level!
Make Ahead Options
These Raspberry Cake with Lemon Buttercream are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake layers up to 3 days in advance; simply bake, cool, and wrap them tightly in plastic wrap before refrigerating. The lemon buttercream can also be made ahead and stored in an airtight container, lasting up to 1 week in the fridge. When you’re ready to serve, let the cake layers come to room temperature, frost with the buttercream, and voilà! You’ll have a delightful dessert ready to impress your guests with minimal effort, ensuring every bite is just as delicious and fresh as if you made it that day.
Raspberry Cake with Lemon Buttercream Variations
Embrace your creativity and personalize this delightful cake to perfectly suit your taste and dietary needs!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this cake without gluten worries. It’s just as light and luscious!
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Dairy-Free: Use coconut oil instead of butter and swap Greek yogurt for dairy-free yogurt. A delightful twist packed with flavor!
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Berry Bliss: Replace raspberries with blueberries, blackberries, or cherries for a different fruity flavor profile. Your cake becomes a berry medley delight!
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Citrus Zing: Enhance the lemony notes by adding a tablespoon of orange zest to the batter. It adds an exciting citrus depth that’s hard to resist.
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Nutty Crunch: Fold in a half-cup of finely chopped almonds or pecans for a delightful crunch that contrasts with the cake’s softness. It introduces a beautiful texture!
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Chocolate Twist: For a decadent treat, add chocolate chips or chunks to the batter. Imagine the sweet treasures hidden throughout the cake!
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Heat It Up: Add a pinch of cayenne pepper to the buttercream for a surprising kick. The heat pairs intriguingly with the sweet and tart flavors.
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Layered Heaven: Make a tiered version of the cake with multiple layers for an impressive presentation. Each slice will reveal its delicious secrets!
How to Store and Freeze Raspberry Cake with Lemon Buttercream
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Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days to maintain its freshness and flavor.
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Fridge: If you plan to keep the cake longer, refrigerate it for up to 5-7 days. Cover it with plastic wrap or aluminum foil to prevent it from drying out.
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Freezer: The unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in a freezer bag.
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Reheating: To enjoy a slice of your Raspberry Cake with Lemon Buttercream, thaw it overnight in the fridge. For a warm treat, gently warm individual slices in the microwave for about 10-15 seconds.
Raspberry Cake with Lemon Buttercream Recipe FAQs
What type of raspberries should I use for the cake?
Absolutely! Fresh raspberries are the best choice as they provide that burst of natural sweetness and tartness you want. Look for ones that are plump and vibrant in color, avoiding any that have dark spots or are overly mushy.
How should I store the Raspberry Cake with Lemon Buttercream?
After baking, you can store your cake at room temperature in an airtight container for up to 3 days. If you prefer to keep it longer, refrigerating it is a good option as it’ll last up to 5-7 days. Just remember to wrap it well with plastic wrap or foil to lock in moisture.
Can I freeze the Raspberry Cake with Lemon Buttercream?
Yes, you can! I often freeze the unfrosted cake for up to 3 months. First, wrap it tightly in plastic wrap and then in aluminum foil. Once you’re ready to enjoy it, let it thaw overnight in the fridge. If you’d like it warm, just pop a slice in the microwave for about 10-15 seconds.
What if my cake doesn’t rise as expected?
Very! If your cake doesn’t rise, it might be due to expired baking powder or baking soda. Always check the dates on your leavening agents, and make sure your eggs are fresh as they help with the structure. Also, mixing the batter just until combined (not overmixing) is crucial!
Are there any dietary considerations for this cake?
Absolutely! If you have guests who need gluten-free options, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend, which works well in this recipe. Also, for those who are lactose intolerant, using dairy-free butter and a non-dairy yogurt can be great alternatives while still keeping that lovely moist texture.
How long does the lemon buttercream last?
The lemon buttercream can last in the refrigerator for up to 1 week when stored in an airtight container. Make sure to stir it again before using as it might harden a bit. You can also freeze buttercream for up to 3 months. Just thaw it in the fridge overnight and give it a good stir before frosting.
Delicious Raspberry Cake with Lemon Buttercream Bliss
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and prepare your cake pans by greasing them.
- Cream the unsalted butter and sugar together in a mixing bowl until light and fluffy, about 3-5 minutes.
- Add the lemon zest and egg yolks to the butter-sugar mixture and beat until well combined.
- Stir in the vanilla extract, mixing well to incorporate it into the batter.
- Whisk together the all-purpose flour, baking powder, salt, and baking soda in a separate bowl.
- Gradually combine the dry ingredients into the wet mixture, alternating with the Greek yogurt.
- Fold in the raspberries gently.
- Beat the egg whites in another bowl until stiff peaks form, about 3-4 minutes.
- Gently fold the egg whites into the cake batter until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
- Prepare the lemon buttercream by creaming unsalted butter and confectioner's sugar until light and fluffy, about 4-5 minutes.
- Blend in the fresh lemon juice, mixing until fully incorporated.
- Frost the cooled cake with the lemon buttercream once it has completely cooled.