Best Raspberry Lemon Cake

The Raspberry Lemon Cake recipe with lemon buttercream is made with yogurt, fresh raspberries, and masses of lemon juice for an old fashioned from scratch layer cake that’s perfect any time of day…or maybe I have to say multiple times of day 😊
This raspberry lemon cake is over the top delicious however never fussy. 
It’s simply the element with a cup of tea or espresso for a day pick me up. Yes, you can certainly serve it as an after dinner dessert, however it seems a disgrace to waste this type of excellent cake on individuals who’ve just had a big meal. And besides, I’m continually looking for ways to insert extra cake into my day. 
This cake batter is assembled a touch in a different way from maximum of the desserts I make.. The three eggs are separated, with the yolks being creamed with the butter and sugar, even as the whites are beaten and folded into the batter. It gives the cake a mild sponge cake texture that's virtually best. Normally after I see the words eggs and separated in a recipe I flinch, but truly and it’s incredible quick to beat the whites, so it’s very little more attempt Some home made treats are made to % up and bring ~ to the bake sale, the ebook organization, the workplace…however others, like layer desserts, are intended to live at home and take a seat fetchingly on the kitchen counter, preferably underneath a pitcher dome. Raspberry treats on this weblog can run the gamut from informal little Raspberry Lemon Blondies to the more individual Raspberry Pavlovas. In either case the focal point is squarely on the specific and superb taste of clean raspberries.
Fresh berries are fine, however frozen will do in a pinch. The flavors of this cake sincerely sing, partially due to the fact complete raspberries are folded into the batter simply earlier than baking. Some of them damage apart as you stir them in, but maximum stay whole and offer bursts of tart berry flavor in every chunk. 
This insanely candy tart lemon buttercream. It’s like lemon fudge, handiest better 🙂


  • 1 cup granulated sugar 
  • 3 large eggs separated 
  • 2 cups all purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt ⦁ 1/2 tsp baking soda 
  • 1 cup plain greek yogurt 
  • 1 heaped cup raspberries 
  • 9 tablespoons unsalted butter at room temperature lemon buttercream ⦁
  • 5 cups confectioner's sugar sifted 
  • optional 1 small drop yellow gel food coloring 
  • juice of 1 and 1/2 lemons about 3-4 tablespoons 
  • 2 sticks (1 cup) unsalted butter, at room temperature)
  1. Preheat oven to 350F Butter and flour 2 non-stick nine inch cake pans (you can use eight inch pans, as properly, simply increase the cooking time.) I like to place a round of parchment paper on the bottom of the pans just to insure a great launch.   
  2. Cream the butter and sugar together till light and fluffy, scraping down the sides of the bowl as necessary.
  3. Beat in the egg yolks, one by one. an then, In a separate bowl beat the egg whites till soft peaks shape. 
  4. Whisk together the flour, salt, baking soda, and baking powder. Add to the butter aggregate alternately with the yogurt and blend until well mixed. Scrape down the bowl. Fold within the whipped egg whites, and whilst no white streaks stay, fold within the berries. 
  5. Spread the batter evenly between the two cake pans and even out the tops. 
  6. Bake the cakes on the identical oven shelf for approximately 25 mins, or until the center springs returned when touched and the edges are just starting to turn golden. Don't over bake. 
  7. Let the desserts cool for 10 minutes before turning them out and cooling them absolutely on a rack. 
  8. To make the frosting cream the butter, sugar, (and the drop of meals coloring, if the usage of) adding enough lemon juice to make a creamy spreadable frosting. Beat till easy and creamy. Add extra sugar for a stiffer frosting, and more lemon juice if it's too stiff. 
  9. Frost the cake when absolutely cool. Add a generous quantity of frosting to the first layer, then pinnacle with second layer and finish frosting pinnacle and facets.
The tiny bit of yellow coloring gives the merest trace of color to the frosting, simply so it isn't always stark white, which I like.