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Raspberry Cake with Lemon Buttercream Recipe

Raspberry Cake with Lemon Buttercream Recipe
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★★★★★

5.1 from 13 reviews

This Raspberry Cake with Lemon Buttercream combines moist, fluffy layers of lemon-scented cake studded with juicy raspberries, topped generously with a smooth and tangy lemon buttercream frosting. Perfectly balanced with the tartness of lemon and sweetness from raspberries, this dessert is ideal for celebrations or anytime you crave a fresh, fruity cake with a creamy finish.

Ingredients

Scale

Cake Layers

  • 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 (or vanilla yogurt)
  • 1 1/2 cups raspberries (fresh or frozen)

Lemon Buttercream Frosting

  • 1 cup unsalted butter, at room temperature
  • 5 cups confectioner’s sugar, sifted
  • 4 Tbsp fresh lemon juice (plus more if needed)
  • Optional: 1 small drop yellow gel food coloring

Instructions

  1. Prepare Cake Pans: Preheat your oven to 350°F. Butter and flour two non-stick 8-inch cake pans. Place a round of parchment paper on the bottom of each pan to ensure easy release after baking.
  2. Cream Butter and Sugar: Using a mixer, cream together the 9 tablespoons of butter, sugar, and lemon zest until the mixture is light and fluffy. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
  3. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
  4. Whip Egg Whites: In a separate clean bowl, beat the egg whites until soft peaks form. Set aside.
  5. Mix Dry Ingredients: In another bowl, whisk together the all purpose flour, baking powder, salt, and baking soda to evenly distribute the leavening agents and seasoning.
  6. Combine Wet and Dry Ingredients: Alternate adding the dry ingredients and the Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined and scrape the bowl to ensure uniformity.
  7. Fold in Egg Whites: Gently fold in the whipped egg whites to the batter using a spatula until no white streaks remain, taking care to maintain the airiness.
  8. Add Raspberries: Carefully fold the raspberries into the batter, ensuring they are evenly distributed without breaking them up too much.
  9. Fill Cake Pans and Bake: Evenly divide the batter between the prepared cake pans. Use an offset spatula to level the tops. Bake on the middle oven rack for about 30 minutes or until the cake springs back when lightly touched and the edges are golden.
  10. Cool Cakes: Let the cakes cool in their pans for 10 minutes, then gently turn them out onto wire racks to cool completely before frosting.
  11. Make Lemon Buttercream: Beat the butter for the frosting until smooth and creamy. Gradually add the sifted confectioner’s sugar and lemon juice, along with a drop of yellow gel food coloring if desired, until reaching a creamy, spreadable consistency. Adjust with more sugar to stiffen or more lemon juice if too stiff.
  12. Frost the Cake: Once the cakes are completely cool, spread a generous layer of frosting on the first cake layer. Place the second cake layer on top and finish by frosting the top and sides evenly.

Notes

  • You can use fresh or frozen raspberries; if using frozen, do not thaw to prevent excess moisture in the batter.
  • Ensure the butter and eggs are at room temperature for better batter consistency.
  • If you prefer a tangier frosting, increase lemon juice gradually to taste.
  • Use parchment paper rounds for easier cake release from pans.
  • Store the frosted cake in the refrigerator to keep it fresh; bring to room temperature before serving.

Nutrition

Keywords: raspberry cake, lemon buttercream, lemon cake, berry cake, homemade cake, dessert recipe, fruit cake, summer cake

Find it online: https://platedbyemma.com/raspberry-cake-with-lemon-buttercream-recipe/