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Raspberry Cake with Lemon Buttercream

Delicious Raspberry Cake with Zesty Lemon Buttercream Bliss

A nostalgic Raspberry Cake with Lemon Buttercream that is moist, flavorful, and perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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
For the Lemon Buttercream Frosting
  • 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

Equipment

  • Electric Mixer
  • 8-inch Cake Pans
  • mixing bowls
  • whisk
  • spatula
  • Sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch cake pans.
  2. Cream together unsalted butter with sugar and lemon zest until light and fluffy.
  3. Incorporate egg yolks and vanilla extract into the mixture.
  4. Mix dry ingredients: flour, baking powder, baking soda, and salt in a separate bowl.
  5. Add Greek yogurt to the mixture and combine until thick batter forms.
  6. Whip egg whites and gently fold into the batter.
  7. Fold in raspberries without breaking.
  8. Divide batter between prepared pans and bake for approximately 30 minutes.
  9. Cool cakes in pans for 10 minutes, then transfer to a wire rack.
  10. Beat softened butter for frosting, gradually adding sifted confectioner's sugar and lemon juice.
  11. Frost the cooled cake layers generously with lemon buttercream.
  12. Slice and serve the cake on a lovely plate.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Be sure to use room temperature ingredients and fresh raspberries for the best flavor.

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