Sweet Raspberry Cake with Zesty Lemon Buttercream Recipe

Warm summer afternoons call for a decadent raspberry cake with lemon buttercream that sparks pure joy.

Sweet berries burst with vibrant color against soft, tender cake layers.

Our simple recipe combines tart raspberries and zesty lemon in a harmonious dance of flavors.

Each slice promises a delightful balance between fruity brightness and rich, creamy frosting.

Fresh raspberries nestled throughout the cake add delightful pops of freshness and texture.

The lemon buttercream provides a smooth, tangy complement that cuts through the cake sweetness.

You’ll love how effortlessly this dessert comes together, making it perfect for any celebration or casual afternoon treat.

Dive into this irresistible raspberry and lemon sensation that’s sure to become a new favorite.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 353 kcal

Servings: 13

Ingredients for Raspberry Cake with Lemon Buttercream

• All-Purpose Flour: Provides sturdy structure and soft texture for the cake, choose fresh and sifted flour for smooth baking results.
• Baking Powder, Baking Soda: Crucial leavening agents that help cake rise and create airy, light crumb, ensure they're fresh and not expired.
• Salt: Enhances overall flavor and balances sweetness, use fine-grain table salt for even distribution.

• Unsalted Butter: Brings rich, creamy foundation and helps create tender cake texture, select high-quality butter at room temperature.
• Granulated Sugar: Adds sweetness and helps create tender cake structure, use pure cane sugar for best results.
• Yogurt: Introduces moisture and slight tanginess, whole milk yogurt works best for maximum richness.
• Vanilla Extract: Provides warm, deep background flavor, choose pure extract over artificial versions.

• Egg Whites, Egg Yolks: Creates light, fluffy texture and adds richness, use fresh room-temperature eggs for optimal volume.
• Fresh Raspberries: Delivers burst of fruity flavor and beautiful color, select ripe, firm berries without mushy spots.
• Lemon Zest: Introduces bright, citrusy notes, use fresh lemons and only grate the yellow part to avoid bitter white pith.

• Confectioner's Sugar: Creates smooth, spreadable frosting, sift to remove lumps for silky texture.
• Lemon Juice: Provides tangy flavor and helps adjust frosting consistency, use freshly squeezed juice.
• Yellow Gel Food Coloring: Optional touch for vibrant appearance, use sparingly for natural look.

Kitchen Must-Haves for Raspberry Cake with Lemon Buttercream

• Electric mixer: Essential for creaming butter, beating egg whites, and whipping buttercream to perfection.
• Large mixing bowls: Needed for mixing cake batter, separating ingredients, and creating buttercream.
• 8-inch cake pans: Two non-stick pans lined with parchment paper for even baking.
• Offset spatula: Perfect for smoothing cake batter and spreading frosting evenly.
• Wire rack: Allows cake layers to cool completely without getting soggy.
• Whisk: Great for combining dry ingredients and creating smooth mixtures.
• Measuring cups and spoons: Crucial for accurate ingredient measurements.
• Zester or grater: Helps create fine lemon zest for added flavor.

How to Prepare Raspberry Cake with Lemon Buttercream

• Cake Pan Preparation

Grease two round baking dishes and line their bottoms with paper for smooth removal.

• Butter Mixture Creation

Combine softened butter, sugar, and lemon zest until fluffy and light, creating a smooth base.

• Egg Integration

Add egg yolks and vanilla into the butter mixture, blending thoroughly for rich texture.

• Dry Ingredient Combination

Mix flour, rising agents, and salt in a separate bowl, preparing the cake’s foundation.

• Batter Development

Gradually incorporate dry ingredients and yogurt into the butter mixture, creating a smooth consistency.

• Delicate Folding

Gently blend whipped egg whites and fresh raspberries into the batter, maintaining a soft texture.

• Baking Process

Pour batter into prepared pans and bake until golden and springy, typically around 30 minutes.

• Cooling Stage

Allow cake layers to rest and cool completely before frosting.

• Buttercream Creation

Whip butter and gradually add powdered sugar and lemon juice, creating a smooth, spreadable frosting.

• Cake Assembly

Layer cake with frosting between and around each section, creating a delightful dessert.

Tricks for Raspberry Cake with Lemon Buttercream Perfection

• Replace fresh raspberries with blueberries, blackberries, or strawberries for a different fruity twist.
• Add extra lemon zest directly into the buttercream or sprinkle some on top of the finished cake for an intense citrus punch.
• Bake cake layers up to two days in advance and store wrapped tightly in plastic wrap at room temperature to save time on baking day.
• For a less rich version, substitute half the butter with Greek yogurt in the buttercream, creating a tangier and lighter frosting option.
• Garnish the cake with fresh raspberries, lemon zest curls, or edible flowers around the base and top for an elegant presentation that impresses guests.

Presentation Ideas for Raspberry Cake with Lemon Buttercream

• Raspberry Cake Celebration Companions
• Afternoon Tea Elegance: Serve delicate slices alongside a steaming cup of Earl Grey tea, creating a sophisticated dessert moment that highlights the cake's bright flavors.
• Summer Garden Party Delight: Garnish each plate with fresh raspberries, mint leaves, and a light dusting of powdered sugar to elevate the presentation and add extra visual appeal.
• Creamy Companion Pairing: Complement the cake with a small scoop of vanilla bean ice cream or fresh whipped cream to balance the tangy lemon buttercream and add a cool, smooth contrast.
• Brunch Centerpiece Magic: Present the cake as a stunning dessert during weekend brunch gatherings, allowing guests to enjoy a slice of this beautiful raspberry creation with their favorite morning beverages.

Saving Raspberry Cake with Lemon Buttercream for Later

• Cake Care Companion: Smart Storage Solutions
• Room Temperature Freshness: Keep your raspberry lemon cake covered with a cake dome or loose plastic wrap for up to 2 days. Room temperatures between 68-72°F work best to maintain moisture and flavor integrity.
• Refrigeration Strategy: Wrap cake layers individually in plastic film before assembling to extend shelf life. Sealed buttercream cake stays delicious for 4-5 days when stored in an airtight container in the refrigerator's center shelf.
• Freezing Magic: Separate cake layers and buttercream can be frozen for remarkable convenience. Wrap each layer separately in plastic wrap, then aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before assembling for peak taste and texture.
• Slice and Serve Wisdom: Cut clean cake slices using a warm, dry knife. Wipe blade between cuts to ensure smooth, neat portions. Individual slices can be stored in sealed containers for quick grab-and-go treats during the week.

Heavenly Raspberry Cake

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4.8 from 19 reviews

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

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Description

Delightful raspberry cake with lemon buttercream combines sweet berries and tangy frosting for a perfect dessert. Luscious layers promise a sophisticated treat that will satisfy sweet cravings and impress guests.

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Ingredients

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• 3 large eggs
• 1 ½ cups raspberries
• 1 cup plain Greek yogurt
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 9 tbsps (127 g) unsalted butter, room temperature
• 1 tsp vanilla extract
• 1 cup (227 g) unsalted butter, room temperature
• 4 tbsps fresh lemon juice
• 5 cups confectioner’s sugar, sifted
• Zest of 1 lemon
• 2 tsps baking powder
• 1 tsp salt
• ½ tsp baking soda
• 1 small drop of yellow gel food coloring (optional)

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Instructions

1. Preparation: Preheat oven to 350°F and meticulously prepare two 8-inch cake pans by generously greasing with butter, dusting with flour, and lining bottoms with parchment paper.
2. Cream Base: Whip softened butter, sugar, and lemon zest in a mixing bowl until the mixture transforms into a fluffy, pale cloud-like consistency.
3. Egg Integration: Gently incorporate egg yolks one at a time, ensuring thorough blending after each addition, then infuse with vanilla extract for depth of flavor.
4. Dry Ingredient Fusion: Sift flour, baking powder, salt, and baking soda together, creating a uniform dry mixture that will provide structure to the cake.
5. Batter Construction: Alternately fold dry ingredients and yogurt into the butter mixture, mixing delicately until just combined, then tenderly fold in whipped egg whites, maintaining the batter’s airy texture.
6. Raspberry Embellishment: Carefully introduce fresh raspberries into the batter, using a light touch to prevent crushing the delicate fruit.
7. Baking Process: Distribute batter evenly between prepared pans, smoothing surfaces with an offset spatula, and bake for 30 minutes until golden edges emerge and the center springs back when touched.
8. Cooling Phase: Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling, ensuring optimal texture and structure.
9. Buttercream Creation: Whip butter until silky smooth, gradually blending in sifted confectioner’s sugar and lemon juice until the frosting reaches a luxurious, spreadable consistency.
10. Final Assembly: Position first cake layer on a stand, lavish with lemon buttercream, carefully place second layer, and frost the entire cake with remaining buttercream, creating a visually stunning and delectable dessert ready to be sliced and savored.

Notes

• Protect Berries from Sinking: Toss fresh raspberries in a light dusting of flour before folding into batter to prevent them from settling at the bottom of the cake.
• Master Egg White Technique: Whip egg whites to soft peaks precisely, ensuring they’re stiff enough to provide volume but not over-beaten to maintain cake’s delicate texture.
• Buttercream Balance: Control frosting consistency by adding liquid or sugar gradually, testing spreadability to achieve the perfect smooth, creamy finish.
• Prevent Dryness Disaster: Check cake doneness by gently pressing the center – it should spring back immediately, indicating a moist and perfectly baked cake.

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

Nutrition

• Serving Size: 13
• Calories: 353
• Sugar: 46 g
• Sodium: 194 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 70 mg