Bright Berry Bliss: Zesty Raspberry Lemon Cake Recipe

Summer’s golden rays call for a slice of this vibrant raspberry lemon cake that dances between tangy and sweet.

Bright citrus notes intertwine with ruby-red raspberries, creating a dessert that sings of sunshine and joy.

Each tender crumb bursts with zesty lemon undertones and juicy raspberry swirls.

The cake delicate texture promises a melt-in-your-mouth experience that refreshes and delights.

Hints of citrus zest and scattered fresh raspberries make this dessert a stunning centerpiece for any gathering.

Bakers of all skill levels can master this simple yet sophisticated treat that turns an ordinary afternoon into a celebration of flavor.

Dive into this irresistible recipe and let your taste buds embark on a delightful Mediterranean-inspired journey.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minute

Total Time: 50 minutes

Calories: 347 kcal

Servings: 13

Raspberry Lemon Cake Ingredient List

• All-Purpose Flour: Provides structure and tender crumb, choose unbleached flour for better texture and natural flavor.
• Baking Powder, Baking Soda: Crucial leavening agents ensuring light and airy cake, check freshness by testing for immediate bubbling when mixed with liquid.
• Sugar: Adds sweetness and helps create golden crust, opt for fine granulated sugar for smoother incorporation.
• Butter: Delivers rich flavor and tender texture, use room temperature unsalted butter for best mixing results.
• Yogurt: Adds moisture and subtle tanginess, select full-fat Greek yogurt for creamier consistency.
• Egg Whites, Egg Yolks: Provide structure and richness, ensure eggs are at room temperature for better volume and integration.
• Vanilla Extract: Enhances overall flavor complexity, choose pure extract over artificial for deeper taste profile.
• Lemon Zest: Introduces bright citrusy notes, use fresh organic lemons and grate carefully to avoid bitter white pith.
• Fresh Raspberries: Brings vibrant color and fruity burst, select ripe, firm berries without bruising.

• Confectioner's Sugar: Creates smooth, spreadable consistency, sift to eliminate potential lumps.
• Butter: Provides creamy base and rich flavor, use high-quality unsalted butter.
• Lemon Juice: Adds tangy brightness and helps adjust frosting texture, freshly squeezed works best.
• Yellow Gel Food Coloring: Optional visual enhancement, use sparingly for subtle lemony appearance.

Tools You Need for Raspberry Lemon Cake

• Stand Mixer or Electric Hand Mixer: Essential for creaming butter, beating egg whites, and mixing cake batter smoothly.
• Large Mixing Bowls: Needed for separating ingredients and mixing cake components.
• 8-inch Cake Pans: Two non-stick pans for baking cake layers evenly.
• Parchment Paper: Helps cake layers release easily from pans.
• Offset Spatula: Perfect for smoothing cake batter and spreading frosting.
• Wire Rack: Allows cakes to cool completely without getting soggy.
• Whisk: Used for combining dry ingredients and beating egg whites.
• Zester or Grater: Helps create fresh lemon zest for flavor.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.

How to Make Raspberry Lemon Cake from Scratch

• Oven Preparation

Set the oven to a warm temperature and prepare cake pans with butter and parchment paper for smooth cake release.

• Butter Mixture

Blend softened butter with sugar and lemon zest until the mixture becomes fluffy and light, creating a smooth base for the cake.

• Egg Integration

Carefully incorporate egg yolks and vanilla into the butter mixture, ensuring each addition blends smoothly.

• Dry Ingredient Combination

Mix flour, leavening agents, and salt in a separate bowl to create a consistent dry ingredient base.

• Batter Creation

Combine wet and dry ingredients alternately with yogurt, gently folding in whipped egg whites and fresh raspberries for a delicate texture.

• Baking Process

Pour batter into prepared pans and bake until the cake center springs back and edges turn golden, typically around 30 minutes.

• Cooling Stage

Allow cakes to rest in pans briefly, then transfer to a cooling rack to reach room temperature.

• Frosting Preparation

Whip butter and powdered sugar together, adding lemon juice gradually to create a smooth, spreadable frosting.

• Cake Assembly

Layer the cooled cake with generous frosting, covering the entire surface for a beautiful and delicious dessert.

Tips for Better Raspberry Lemon Cake

• Replace raspberries with blueberries, blackberries, or strawberries for a different fruity twist and color palette.
• Use a commercial gluten-free flour blend or almond flour to create a delicious alternative for those with wheat sensitivities.
• Sprinkle toasted sliced almonds or crushed pistachios between cake layers or around the frosted edges for extra crunch and nutty flavor.
• Transform the recipe into cupcakes by reducing baking time to 18-22 minutes and adjusting portion sizes for individual servings.
• Brush cake layers with a homemade lemon simple syrup before frosting to intensify the citrus notes and keep the cake incredibly moist.

Serve Raspberry Lemon Cake with Style

• Raspberry Burst Centerpiece: Position cake on an elegant white cake stand, surrounded by fresh whole raspberries and delicate lemon zest curls for a stunning visual presentation.
• Summer Picnic Delight: Pack individual slices in cute mason jars with a small dollop of whipped cream, perfect for outdoor gatherings or casual dessert sharing with friends.
• Tea Time Elegance: Slice cake into smaller portions and pair with lavender Earl Grey tea, creating a sophisticated afternoon treat that highlights the cake's citrusy and berry notes.
• Brunch Showstopper: Serve alongside mimosas or light champagne, allowing the cake's bright flavors to complement a weekend brunch menu with a touch of decadence.

Storage Suggestions for Raspberry Lemon Cake

• Cake Freshness Guardian: Store your raspberry lemon cake in an airtight container at room temperature for up to 3 days, keeping the delicate flavors and soft texture intact.
• Refrigeration Strategy: When storing for longer periods, wrap the cake tightly in plastic wrap and refrigerate for up to 5 days, ensuring moisture retention and flavor preservation.
• Freezing Friendly Technique: Slice the cake into individual portions, wrap each securely in plastic wrap and aluminum foil, then freeze for up to 1 month – perfect for future sweet cravings.
• Make-Ahead Magic: Prepare cake layers and frosting separately up to 2 days in advance, storing layers at room temperature wrapped in plastic and refrigerating frosting in a sealed container for maximum convenience and freshness.

Dreamy Raspberry Lemon Cake Recipe

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• Total Time: 50 minutes
• Yield: 13 1x

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Description

Rich layers of raspberry lemon cake combine zesty citrus with sweet berry notes in a delightful dessert. Delicate crumb and creamy frosting invite bakers to savor each memorable slice.

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Ingredients

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• 3 large eggs, separated
• 1½ cups raspberries (frozen berries work well)
• 1 cup plain Greek yogurt (or vanilla yogurt)
• 1 cup sugar
• 2 cups all-purpose flour
• 9 tablespoons (540 ml/18 fl oz) unsalted butter, at room temperature
• 2 teaspoons (10 ml) baking powder
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) vanilla extract
• ½ teaspoon (2.5 ml) baking soda
• Zest of 1 lemon
• 1 cup unsalted butter, at room temperature
• 5 cups confectioner’s sugar, sifted
• 4 tablespoons (60 ml/2 fl oz) fresh lemon juice (you may need a bit more)
• 1 small drop of yellow gel food coloring

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Instructions

1. Preparation: Ignite oven to 350°F and meticulously coat two 8-inch cake pans with butter, flour, and parchment paper.
2. Creaming: Whip butter, sugar, and lemon zest in a mixing bowl until the mixture transforms into a fluffy, cloud-like texture.
3. Egg Integration: Methodically introduce egg yolks, blending completely after each addition, then infuse vanilla extract for depth of flavor.
4. Dry Ingredient Fusion: Sift flour, baking powder, salt, and baking soda together in a separate bowl, creating a uniform dry mixture.
5. Batter Construction: Alternate folding dry ingredients and yogurt into the butter mixture, maintaining a silky, smooth consistency while gently incorporating whipped egg whites.
6. Raspberry Distribution: Tenderly fold fresh raspberries throughout the batter, ensuring even placement without crushing the delicate fruits.
7. Pan Filling: Divide batter evenly between prepared pans, smoothing surfaces with an offset spatula to create level cake layers.
8. Baking Process: Slide pans into preheated oven, baking for 30 minutes until centers bounce back and edges achieve a golden-brown hue.
9. Cooling Technique: Rest cakes in pans for 10 minutes, then transfer to a wire rack for complete temperature reduction.
10. Frosting Creation: Whip butter and confectioner’s sugar into a luxurious cream, gradually introducing lemon juice and adjusting consistency as needed.
11. Cake Assembly: Once completely cooled, lavish layers with frosting, covering entire cake in a generous, smooth coating, with optional yellow gel food coloring for visual enhancement.

Notes

• Master Egg Technique: Separate eggs carefully, ensuring no yolk enters whites for perfect meringue-like texture and optimal cake volume.
• Prevent Raspberry Sinking: Lightly dust fresh raspberries with flour before folding into batter to prevent them from dropping to cake bottom during baking.
• Temperature Control Matters: Allow all ingredients to reach room temperature before mixing to ensure smooth, even cake batter and consistent texture.
• Gentle Folding Strategy: Use a spatula and delicate circular motions when incorporating egg whites and raspberries to maintain air bubbles and prevent deflating the batter.

• Prep Time: 20 minutes
• Cook Time: 30 minute
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 347
• Sugar: 41 g
• Sodium: 186 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 65 mg