Description
Raspberry Lemon Cake is a refreshing and delightful dessert that beautifully balances the tartness of fresh raspberries with the bright zest of lemon. Perfect for celebrations or casual family gatherings, this moist cake features a tender crumb thanks to yogurt and is topped with a luscious lemon buttercream frosting. Its vibrant colors and flavors make it not only tasty but also a stunning centerpiece for any occasion. With simple preparation steps, even novice bakers can create this impressive treat to wow their guests.
Ingredients
Scale
- 9 Tbsp unsalted butter
- 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
- 1 1/2 cups raspberries
Instructions
- Preheat oven to 350°F and prepare two non-stick 8-inch cake pans with butter and flour.
- Cream together butter, sugar, and lemon zest until light and fluffy.
- Add egg yolks one at a time and mix in vanilla.
- Beat egg whites in a separate bowl until soft peaks form.
- In another bowl, mix flour, baking powder, salt, and baking soda.
- Gradually add dry ingredients alternately with Greek yogurt to the butter mixture.
- Gently fold in beaten egg whites until no streaks remain.
- Fold in raspberries carefully.
- Divide batter between pans and bake for about 30 minutes or until golden brown.
- Cool cakes before frosting with lemon buttercream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 35g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg