My Raspberry Lemon Cake formula with lemon buttercream is made with yogurt, new raspberries, and loads of lemon juice for an older style without any preparation layer cake that is ideal any season of day… or perhaps I should say on various occasions of day.
It’s simply the thing with some tea or espresso for an evening shot in the arm. Indeed, you can serve it as an after supper dessert, yet it appears to be a disgrace to waste a decent cake on individuals who’ve quite recently had a major feast. Furthermore, in any case, I’m continually searching for approaches to embed more cake into my day 🙂
This formula is propelled by European style cakes, it has a wet, thick surface, and it’s not super sweet. The berries add the perfect fruity component, and the icing arranges everything with an eruption of poignancy.
Some hand crafted treats are made to get together and bring ~ to the prepare deal, the book bunch, the workplace… however others, similar to layer cakes, are intended to remain at home and sit fetchingly on the kitchen counter, ideally under a glass arch.
Raspberry treats on this blog can run the range from easygoing little Raspberry Lemon Blondies to the more outlandish Raspberry Pavlovas. Regardless the emphasis is decisively on the remarkable and heavenly kind of new raspberries.
Ingredients
cake
- 9 Tbsp unsalted butter, at room temperature
- 1 cup granulated 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 (you can use vanilla yogurt as well)
- 1 1/2 cups raspberries (I like to use frozen berries)
lemon buttercream
- 1 cup unsalted butter, at room temperature
- 5 cups confectioner’s sugar, sifted
- 4 Tbsp fresh lemon juice, you may need a bit more.
- optional 1 small drop yellow gel food coloring
Instructions
- Preheat oven to 350F Butter and flour 2 non-stick 8 inch cake pans. I like to put a round of parchment paper on the bottom of the pans just to insure a good release.
- prepped cake pans
- Cream the butter, sugar, and lemon zest together until light and fluffy, scraping down the sides of the bowl as necessary.creaming butter and sugar together
- Beat in the egg yolks, one at a time, along with the vanilla.
- beating egg yolks into cake batter
- In a separate bowl beat the egg whites until soft peaks form.
- whipping egg whites into soft peaks
- Whisk together the flour, baking powder, salt, and baking soda.
- whisking dry ingredients for raspberry lemon cake
- Add the dry ingredients to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl.
- adding yogurt to cake batter
- Fold in the whipped egg whites, and when no white streaks remain.
- folding egg whites into cake batter
- Fold in the berries.
- folding raspberries into cake batter
- Spread the batter evenly between the two cake pans and even out the tops with an offset spatula.
- cake batter in two pans
- Bake the cakes on the same oven shelf for about 30 minutes, or until the center springs back when touched and the edges are just starting to turn golden. Don’t over bake.
- Let the cakes cool for 10 minutes before turning them out and cooling them completely on a rack.
- two layers of raspberry lemon cake cooling on a rack
- To make the frosting cream the butter, sugar, (and the drop of food coloring, if using) adding enough lemon juice to make a creamy spreadable frosting. Beat until smooth and creamy. Add more sugar for a stiffer frosting, and more lemon juice if it’s too stiff.
- making lemon frosting in a food processor
- Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.
- slicing a raspberry lemon cake
notes and variations
- Other amazing layer cakes to try ~
- Ina Garten’s Chocolate Cake
- Orange Creamsicle Cake
- Blueberry Lemon Layer Cake
- Chocolate Cake with Cranberry Buttercream
- Almond Layer Cake with Blackberry Buttercream
Nutrition
Calories: 585kcal | Carbohydrates: 86g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 272mg | Potassium: 170mg | Fiber: 2g | Sugar: 67g | Vitamin A: 828IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
