Name: Delicious Raspberry Cake with Zesty Lemon Buttercream Bliss
Prep time: 30 min
Cook time: 30 min
Total time: 70 min
Ingredients: 1 cup Unsalted Butter (at room temperature); 1 cup Sugar (consider coconut sugar); 1 tablespoon Lemon Zest (fresh zest preferred); 4 large Eggs (separated) (yolks for batter, whites whipped); 1 tablespoon Vanilla Extract (use pure extract); 2 cups All-Purpose Flour (can be gluten-free); 1 teaspoon Baking Powder (ensure freshness); 0.5 teaspoon Baking Soda (ensure freshness); 1 pinch Salt (balances sweetness); 1 cup Plain Greek Yogurt (can use vanilla yogurt); 1 cup Raspberries (fresh or frozen); 1 cup Unsalted Butter (softened); 3-4 cups Confectioner’s Sugar (sifted); 2 tablespoons Fresh Lemon Juice (adjust for tanginess); 1 pinch Yellow Gel Food Coloring (optional)

A waft of nostalgia mingles with the vibrant scent of citrus as I prep my kitchen to bake a Vintage Raspberry Layer Cake with Zesty Lemon Buttercream. This delightfully moist cake transforms fresh raspberries into a star attraction while offering a tangy lemon buttercream that adds a zesty kick without being too sweet. Perfect for birthdays or just a cozy afternoon tea, this charming dessert doubles as a crowd-pleaser and a special occasion staple. Plus, the joy of crafting it from scratch with simple, fresh ingredients is incredibly rewarding. Are you ready to dive into the magic of this cake and impress your loved ones with your baking skills? Let’s get started!

Why is this Raspberry Cake special?

Moist and Flavorful: The combination of fresh raspberries and tangy lemon buttercream creates a dessert that’s bursting with flavor. Fruity Freshness: Using real fruit elevates this cake, making it a perfect treat for fruit lovers. Not Overly Sweet: Enjoy a cake that allows the natural flavors to shine, ensuring it’s perfect for everyone. Versatile Options: Feel free to mix things up! Substitute raspberries with strawberries or blueberries, or even add a layer of lemon curd for extra zest. Ideal for Gatherings: This cake is an absolute show-stopper for birthdays and afternoon teas, guaranteed to impress your guests. For a refreshing beverage pairing, consider whipping up some Peach Lemonade Refreshing or Strawberry Lemonade Refreshing to enhance your dessert experience!

Raspberry Cake with Lemon Buttercream Ingredients

For the Cake
• Unsalted Butter – Provides moisture and richness; make sure it’s at room temperature for proper creaming.
• Sugar – Sweetness for the cake; consider using coconut sugar for a lower glycemic index option.
• Lemon Zest – Adds aromatic citrus flavor; using fresh zest enhances the taste.
• Eggs (separated) – Yolks enrich the batter, while whipped whites add lift, crucial for achieving a light cake.
• Vanilla Extract – Enhances overall flavor; opt for pure extract over imitation for better quality.
• All-Purpose Flour – Provides structure and body; can be replaced with a gluten-free blend if needed.
• Baking Powder & Baking Soda – Leavening agents for rise and lightness; ensure they’re fresh for best results.
• Salt – Balances sweetness; important to include in sweet recipes.
• Plain Greek Yogurt – Adds moisture and tang; can substitute with vanilla yogurt if desired.
• Raspberries – Provide freshness and fruitiness; use frozen if fresh aren’t available.

For the Lemon Buttercream Frosting
• Unsalted Butter – Adds creaminess for a smooth frosting texture.
• Confectioner’s Sugar – Provides sweetness and smoothness; remember to sift to avoid lumps.
• Fresh Lemon Juice – Adds tartness; adjust the amount for desired tanginess.
• Yellow Gel Food Coloring (optional) – Enhances appearance; use sparingly if desired.

Enjoy creating this fabulous Raspberry Cake with Lemon Buttercream that’s perfect for any gathering!

Step‑by‑Step Instructions for Raspberry Cake with Lemon Buttercream

Step 1: Preheat and Prepare Pans
Begin by preheating your oven to 350°F (175°C). While it warms up, take two non-stick 8-inch cake pans and generously butter them. Next, sprinkle a light dusting of flour over each pan or line the bottoms with parchment paper to ensure your Raspberry Cake with Lemon Buttercream releases smoothly after baking.

Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together 1 cup of room-temperature unsalted butter and 1 cup of sugar along with the zest of one lemon. Beat them together with an electric mixer on medium speed for about 3-5 minutes until the mixture is light and fluffy. This step is crucial for achieving the moist texture that makes the cake special.

Step 3: Incorporate Eggs and Vanilla
Add the egg yolks one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Then, pour in 1 tablespoon of pure vanilla extract and combine until fully incorporated. This will enhance the flavor profile of your Raspberry Cake and create a rich base for the batter.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. This blend of dry ingredients will provide structure and lift to your cake. Slowly add this mixture to the wet ingredients to ensure even distribution.

Step 5: Add Yogurt for Moisture
To the alternating flour mixture, add 1 cup of plain Greek yogurt. Mix until just combined; this should yield a thick batter. The yogurt adds not only moisture but also a subtle tang that perfectly complements the sweetness of the cake and the tartness of raspberries.

Step 6: Whip Egg Whites
In a clean mixing bowl, beat the egg whites until they form soft peaks, which takes about 3-4 minutes. Gently fold these whipped egg whites into the batter using a spatula. This step is essential for achieving the light texture of the Raspberry Cake with Lemon Buttercream, so be careful not to deflate the mixture.

Step 7: Fold in Raspberries
Carefully fold in 1 cup of fresh or frozen raspberries into the batter. Ensure that they are evenly distributed without breaking them apart. The raspberries will add flavor bursts throughout your cake, making each slice delightful and vibrant.

Step 8: Bake the Cake
Divide the batter equally between the prepared cake pans and smooth the tops. Place in the preheated oven and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. You want a slight golden color on the tops for that perfect finish.

Step 9: Cool the Cakes
Once baked, remove the pans from the oven and allow them to cool in the pans for 10 minutes. After that, carefully transfer the cakes to a wire rack to cool completely. This cooling step is vital for proper frosting application and to prevent melting the icing.

Step 10: Prepare the Lemon Buttercream
For the frosting, beat 1 cup of softened unsalted butter until creamy. Gradually add 3-4 cups of sifted confectioner’s sugar and 2 tablespoons of fresh lemon juice while continuing to mix until the buttercream is smooth and spreadable. Adjust the lemon juice for your desired level of tanginess in the frosting.

Step 11: Frost the Cake Layers
Once the cakes are completely cool, take the first layer and spread a generous amount of lemon buttercream on top. Place the second layer on top and continue frosting the top and sides of the Raspberry Cake generously. The layers will showcase the vibrant hues of both the cake and the frosting.

Step 12: Serve and Enjoy
Slice and serve your beautifully adorned Raspberry Cake with Lemon Buttercream on a lovely plate, perfect for special occasions. The delightful combination of flavors and textures will surely be a hit with family and friends.

Make Ahead Options

These delightful Raspberry Cake with Lemon Buttercream layers are perfect for busy cooks looking to save time! You can prepare the cake layers up to 24 hours in advance—just bake and cool them completely, then wrap each layer tightly in plastic wrap and refrigerate to maintain freshness. The lemon buttercream can also be made ahead and stored in an airtight container in the fridge for up to 3 days; just give it a quick whip before frosting. When you’re ready to serve, simply take the layers out of the fridge, frost them, and enjoy the comforting flavor of your homemade cake! With these make-ahead options, you’ll have a stunning dessert ready with minimal effort when the moment calls for celebration.

Tips for the Best Raspberry Cake

• Use Room Temperature Eggs: Ensure your eggs are at room temperature for optimal incorporation, helping the batter blend smoothly and achieve a fluffy texture.

• Gentle Folding Technique: When incorporating egg whites and raspberries, fold gently to maintain the airy quality of the Raspberry Cake batter; this prevents deflation.

• Fresh Ingredients Matter: Always opt for fresh raspberries and real lemon juice to maximize flavor; frozen raspberries can work in a pinch, but fresh creates a brighter taste.

• Double-Check Leavening Agents: Make sure your baking powder and baking soda are fresh. Old leavening agents can lead to a dense cake, so check expiration dates!

• Cooling is Key: Allow the cakes to cool completely before frosting to avoid melting your lemon buttercream and ensure beautiful layers are preserved.

How to Store and Freeze Raspberry Cake with Lemon Buttercream

Fridge: Store the cake in an airtight container to keep it fresh for up to 3-4 days. This will help preserve the taste and texture of the lemon buttercream.

Freezer: If you want to enjoy your Raspberry Cake at a later date, wrap individual slices in plastic wrap and place them in a freezer-safe container. It can last up to 2-3 months.

Reheating: For best results, thaw slices in the fridge overnight before serving. If desired, warm lightly in the microwave for about 10-15 seconds to enjoy a fresh taste.

Assembly: If you plan to freeze the entire assembled cake, frost it after it has completely cooled and wrap it well to prevent freezer burn. This way, you can still savor its deliciousness later!

What to Serve with Raspberry Cake with Lemon Buttercream

Perfectly complementing this delightful dessert, you’ll discover delicious pairings that elevate your culinary experience to new heights.

Creamy Mashed Potatoes: Their soothing, buttery texture nicely balances the cake’s fruity notes, creating a delightful contrast of flavors.
Fresh Green Salad: Lightly dressed with a citrus vinaigrette, this salad adds a refreshing element that cuts through the richness of the cake.
Vanilla Ice Cream: The creamy sweetness creates a wonderful blend with the tangy lemon buttercream, making each bite of cake even more delightful.
Herbal Tea: A warm cup of chamomile or mint tea provides a soothing, fragrant pairing that enhances the citrus notes in the lemon buttercream.
Sparkling Lemonade: A fizzy splash of citrus elevates the overall experience, enhancing the cake’s bright flavors while keeping the party lively.
Chocolate Dipped Strawberries: The rich chocolate contrast against fresh fruit echoes the raspberry delight, making for an elegant and tasty addition.
Lemon Sorbet: Clean and refreshing, it acts as a palate cleanser that perfectly complements the cake’s richness while echoing the lemon’s brightness.
Macarons: These delicate treats add a touch of sophistication and can be flavored to match the cake’s raspberry or lemon components.
Coffee or Espresso: Bold and robust, a cup of coffee complements the sweet layers and fruity elements beautifully, bringing warmth to the dessert experience.

Raspberry Cake with Lemon Buttercream Variations

Feel free to let your creativity shine while making this delightful raspberry cake; adding your personal touch will only enhance its charm!

Berry Twist: Substitute raspberries with chopped strawberries or blueberries for a different fruity flavor that’ll delight your taste buds. Each bite brings a new surprise.
Lemon Curd Layer: Add a layer of lemon curd between the cake layers for an extra citrus burst that enhances the zesty flavor profile beautifully.
Buttermilk Swap: Replace Greek yogurt with buttermilk for a softer crumb and a subtle buttermilk tang that complements the cake’s flavors.
Coconut Cream: Use coconut cream in the frosting instead of traditional butter for a vegan-friendly twist that still delivers a creamy texture.
Nutty Crunch: Fold in some finely chopped nuts, like almonds or walnuts, for an enticing textural contrast that heightens the overall experience.
Extra Zest: Boost the lemony flavor by adding more fresh lemon zest into the batter; this brightens the cake even further and intensifies that zingy taste.
Spiced Cake: Mix in a teaspoon of ground cinnamon or nutmeg into the batter for a warm, spiced undertone that is perfect for special occasions.
Gluten-Free Option: Swap all-purpose flour with a gluten-free baking blend for a cake that everyone can enjoy, without sacrificing texture.

For even more delicious inspiration, consider trying my Moist Cinnamon Cake as a cozy alternative or explore the magic of fruit in my Strawberries Cream Cake. Dive into the possibilities!

Raspberry Cake with Lemon Buttercream Recipe FAQs

What kind of raspberries should I use?
Absolutely! Fresh raspberries are ideal for this cake, as they provide vibrant flavor and moisture. If fresh raspberries aren’t available, you can use frozen ones—just be sure to thaw and drain them well to avoid excess moisture in the batter.

How should I store the Raspberry Cake with Lemon Buttercream?
To keep your cake fresh, store it in an airtight container in the refrigerator. This method will preserve the taste and texture of the lemon buttercream, allowing you to enjoy it for up to 3-4 days. If you notice the cake starts to dry out, wrapping it in plastic wrap can help!

Can I freeze the Raspberry Cake with Lemon Buttercream?
Yes, you can! Wrap individual slices in plastic wrap and place them in a freezer-safe container to enjoy later. They can last up to 2-3 months in the freezer. When you’re ready to indulge, thaw the slices in the fridge overnight, and for that fresh taste, warm them slightly in the microwave for about 10-15 seconds.

I’m concerned about the cake being too sweet; is there an option?
Very! This Raspberry Cake is designed to be not overly sweet, allowing the natural fruit flavors to shine. However, if you prefer a less sweet experience, consider reducing the sugar in the batter slightly or opting for coconut sugar as a sweetener. This can offer a lower glycemic index alternative, suitable for those watching their sugar intake.

What if my cake layers don’t rise well?
Oh no! If your cake layers don’t rise as expected, it could be due to stale leavening agents. Always check the expiration dates on your baking powder and baking soda before use. Also, make sure to not open the oven door while baking until the last few minutes, as the temperature drop can cause the cake to sink.

Can I make this cake gluten-free?
Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. I recommend using a cup-for-cup gluten-free option that includes xanthan gum to achieve the best texture. Just be sure to check the instructions on your flour blend, as some may require slight adjustments in the liquid ratios.

For any bakers keen on trying new variations or making substitutions, this Raspberry Cake with Lemon Buttercream offers plenty of delicious opportunities!