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Raspberry Lemon Cake

Raspberry Lemon Cake
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Indulge in a slice of delightful Raspberry Lemon Cake, where the sweet and tart flavors come together to create a refreshing dessert that is sure to impress. This easy-to-make cake features a moist lemon sponge infused with luscious raspberries and is topped with a creamy lemon buttercream frosting. It’s perfect for any occasion—whether you’re celebrating a special event or simply enjoying a family dinner. Vibrant in color and flavor, this cake not only tastes amazing but also adds a cheerful touch to your dessert table. Once you try it, this Raspberry Lemon Cake will quickly become your new favorite treat!

Ingredients

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  • 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
  • 1 1/2 cups raspberries
  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioner's sugar, sifted
  • 4 Tbsp fresh lemon juice
  • optional: 1 small drop yellow gel food coloring

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare cake pans.
  2. In a mixing bowl, cream together the unsalted butter and sugar until light and fluffy.
  3. Add egg yolks, lemon zest, and vanilla extract; mix until well combined.
  4. In another bowl, whisk together flour, baking powder, salt, and baking soda.
  5. Gradually add dry ingredients into the creamed mixture while alternating with Greek yogurt.
  6. Gently fold in raspberries until evenly distributed.
  7. Pour batter into prepared pans and bake for 25 minutes or until golden brown.
  8. While cooling, prepare the frosting by creaming butter with confectioner's sugar and adding fresh lemon juice to achieve desired consistency.
  9. Assemble by layering the cake with frosting between layers and on top.

Nutrition

Find it online: https://cookingwhisper.com/raspberry-lemon-cake/