Raspberry Lemon Cake

If you’re looking for a dessert that’s as delightful to eat as it is to look at, then this Raspberry Lemon Cake is just the thing. With its vibrant layers and deliciously tangy flavor, it captures the essence of sunny days and joyous gatherings. This cake has been a favorite in my family for years, whether it’s a special occasion or just a cozy weeknight treat. The combination of fresh raspberries and zesty lemon creates a perfect balance of sweet and tart that everyone loves!

What makes this Raspberry Lemon Cake even better? It’s simple enough to whip up on a busy day but impressive enough for family gatherings or celebrations. Trust me, once you share it with friends, they will be asking for the recipe!

Why You’ll Love This Recipe

• Easy to Make: The steps are straightforward, making it perfect for bakers of all skill levels.
• Family-Friendly: Kids love the fruity flavor, and it’s a fun way to get them involved in baking.
• Make Ahead: You can prepare the cake in advance, allowing flavors to meld beautifully.
• Stunning Presentation: The bright colors make it visually appealing—perfect for any gathering!
• Delicious Flavor: The combination of raspberry and lemon is irresistibly refreshing.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that come together to create this delicious dessert! These pantry staples combine beautifully to make your Raspberry Lemon Cake truly special.

For the Cake

• 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 (you can use vanilla yogurt as well)
• 1 1/2 cups raspberries (I like to use frozen berries)

For the Frosting

• 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

Variations

This Raspberry Lemon Cake is quite flexible! Feel free to get creative with these fun variations:

• Mix in different fruits: Swap raspberries for blueberries or strawberries for a delicious twist.
• Lemon lovers rejoice: Add more lemon zest into the batter for an extra citrus kick.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend for those with dietary restrictions.
• Add nuts: Fold in some chopped almonds or walnuts into the batter for added crunch.

How to Make Raspberry Lemon Cake

Step 1: Preheat Your Oven

First things first, preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly. While the oven warms up, grab your mixing bowls and prepare your baking pans by greasing them lightly.

Step 2: Cream the Butter and Sugar

In a large bowl, cream together the unsalted butter and sugar until light and fluffy. This step is crucial because it helps incorporate air into your batter, leading to a light and tender cake.

Step 3: Add Eggs and Vanilla

Next, add in the egg yolks (save those whites!) along with the vanilla extract and lemon zest. Beat everything together until well combined. The zest brings out beautiful flavors that will shine through in your cake!

Step 4: Mix Dry Ingredients

In another bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually add this dry mixture into your wet ingredients while alternating with Greek yogurt. This method ensures your batter stays nice and smooth.

Step 5: Fold in Raspberries

Gently fold in the raspberries. Be careful not to overmix—this will keep those lovely berries intact so each bite bursts with fruity goodness!

Step 6: Prepare Egg Whites

In another clean bowl, whip those egg whites until they form soft peaks. This adds extra lift to your cake! Gently fold them into your batter until just combined.

Step 7: Bake!

Pour the batter evenly into your prepared pans and bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely before frosting.

Step 8: Make Your Frosting

While waiting for your cakes to cool, beat together the unsalted butter with confectioner’s sugar until smooth. Add fresh lemon juice gradually until you reach your desired consistency!

Step 9: Assemble Your Cake

Once cooled, spread a layer of frosting between each cake layer and cover the outside with more frosting. If you want that extra pop of color, add a drop of yellow gel food coloring!

And there you have it! A stunning Raspberry Lemon Cake ready to be enjoyed by everyone around you. Happy baking!

Pro Tips for Making Raspberry Lemon Cake

Baking is an art, and with a few simple tips, you can elevate your Raspberry Lemon Cake to perfection!

• Use room temperature ingredients: Starting with butter and eggs at room temperature ensures they mix together smoothly, creating a light and fluffy cake.
• Sift the dry ingredients: Sifting flour, baking powder, and baking soda helps to aerate the mixture, resulting in a tender crumb and preventing any lumps that could affect the texture.
• Don’t overmix the batter: Gently folding in the raspberries and yogurt prevents gluten development which can lead to a dense cake. Aim for just combined to keep it light!
• Let it cool completely before frosting: This is key! If you frost while warm, the buttercream can melt and slide off. A completely cooled cake allows for a beautifully smooth finish.
• Adjust lemon juice for taste: Depending on your tartness preference, feel free to add more or less lemon juice to the frosting. Taste as you go to find your perfect balance!

How to Serve Raspberry Lemon Cake

Serving your Raspberry Lemon Cake beautifully can make all the difference when sharing this delightful dessert with friends and family. Here are some ideas on how to present this scrumptious treat.

Garnishes

• Fresh raspberries: A handful of fresh raspberries on top adds a pop of color and enhances the berry flavor.
• Lemon zest: Sprinkling some finely grated lemon zest over the frosting not only looks lovely but also gives an extra zing that complements the cake beautifully.

Side Dishes

• Vanilla ice cream: The creamy sweetness of vanilla ice cream pairs perfectly with the tartness of the cake, making each bite divine.
• Whipped coconut cream: A light, fluffy coconut cream adds a tropical flair while keeping everything dairy-free—a perfect complement to the bright flavors.
• Fruit salad: A refreshing mix of seasonal fruits can balance out the richness of the cake, offering a refreshing contrast with its sweet-tart notes.
• Herbal tea: A warm cup of chamomile or mint tea serves as a soothing beverage option that enhances the cake’s flavors while providing a cozy touch.

With these serving suggestions and pro tips in hand, you’re all set to impress your guests with your delicious Raspberry Lemon Cake! Happy baking!

Make Ahead and Storage

This Raspberry Lemon Cake is perfect for meal prep, allowing you to enjoy a delightful dessert throughout the week. Whether you’re planning for a special occasion or just want to treat yourself, this cake can be made in advance and stored easily.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place the cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake to keep it fresh for up to 5 days.

Freezing

• Slice the cake into individual pieces for easy thawing.
• Wrap each slice tightly in plastic wrap, then place them in a resealable freezer bag.
• Freeze for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.

Reheating

• To reheat a slice of Raspberry Lemon Cake, preheat your oven to 350°F (175°C).
• Place the slice on a baking sheet and warm it for about 10 minutes or until heated through.
• Alternatively, you can microwave a slice for about 15-20 seconds if you’re short on time.

FAQs

Here are some common questions about making Raspberry Lemon Cake that might help you along your baking journey!

Can I use frozen raspberries in Raspberry Lemon Cake?

Absolutely! Frozen raspberries work wonderfully in this recipe. They add a burst of flavor without sacrificing texture.

How do I ensure my Raspberry Lemon Cake stays moist?

Using plain Greek yogurt helps keep the cake moist while also adding richness. Make sure not to overbake, as this can dry out your cake.

Can I make Raspberry Lemon Cake ahead of time?

Yes! This cake is great for making ahead. Follow the storage instructions above to keep it fresh and delicious.

Final Thoughts

I hope you find joy in creating this delightful Raspberry Lemon Cake! It’s sweet yet tart, making it a perfect treat for any occasion. Whether enjoyed with friends or as a cozy dessert after dinner, this cake has a special charm that’s hard to resist. Happy baking, and I can’t wait for you to try it!