Raspberry Cake with Lemon Buttercream Recipe
Indulge in the fruity freshness of this Raspberry Cake with zesty Lemon Buttercream. A delightful treat for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 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 (or vanilla yogurt)
- 1 1/2 cups raspberries (fresh or frozen)
Lemon Buttercream:
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice (adjust to taste)
- 1 small drop yellow gel food coloring (optional)
Instructions
- Cake Layers: Preheat oven to 350F. Butter and flour 2 8-inch cake pans. Line pans with parchment paper. Cream butter, sugar, and lemon zest. Beat in egg yolks and vanilla. Whip egg whites separately until soft peaks form. In another bowl, whisk dry ingredients. Combine dry ingredients and yogurt with butter mixture. Fold in whipped egg whites and raspberries. Bake for 30 minutes.
- Frosting: Cream butter, sugar, and food coloring. Add lemon juice for desired consistency. Frost cooled cakes generously between layers and on top and sides.
Notes
- You can use fresh or frozen raspberries for this cake.
- Adjust lemon juice in the frosting to suit your taste preference.
- For a more vibrant frosting color, use a small amount of yellow gel food coloring.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Raspberry Cake, Lemon Buttercream, Dessert, Cake Recipe
